These cheesy pesto scrolls are a delicious savoury snack. They are best served hot but are also great packed in a lunchbox. We have used spelt flour so they are low in gluten, as well as being refined sugar free. You can use cheese or substitute with your favourite vegan cheese for a dairy-free option!
1 tsp yeast
3/4 cup warm water
2 cups spelt flour (or choose GF flour) + extra for rolling
1/2 tsp baking powder
1/4 tsp salt
1-2 tsp matcha powder
1 1/2 tbsp olive oil
120 grams pesto sauce
1 tsp matcha powder
100g grated organic cheese (or vegan cheese)
1 handful fresh spinach leaves
Firstly prepare the dough. Place yeast in warm water and set aside for 10 – 15 mins.
Sift flour into bowl. Add baking powder, salt and matcha.
Then add olive oil and yeast/water to the dough, mixing well. Cover and leave in a warm place for approximately 1 hour.
Preheat oven to 200 degrees C.
Using a rolling pin, roll dough into an oval shape on a floured board, around 1/2 inch thick.
Mix matcha powder and pesto, stirring well. Spread pesto over the dough and add spinach leaves and a sprinkle of cheese.
Roll dough and cut into slices.
Transfer to a greased baking dish and place in oven for approx. 30 minutes.
Lightly drizzle with olive oil and garnish with toasted pine nuts (optional). Scrolls are best served hot.
Provided courtesy of Hannah & Jen, the amazing Mother-Daughter Duo behind Healthy Luxe.
To learn more about them visit their insta @healthyluxe and make sure to tag @healthyluxe and @matcha_maiden in your re-creation of this recipe because we’d love to see and share it!