| Servings |
scrolls
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Ingredients
- cooking oil spray
- 1 cup wholemeal self raising flour
- 1 cup reduced-fat Greek natural yoghurt
- 1/2 cup coconut sugar
- 1 tsp cinnamon
- 4 tbsp melted coconut oil
- 3 tbsp light cream cheese
- 4 tbsp softened butter
- 1/4 tsp vanilla extract
Ingredients
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Instructions
- Preheat oven to 350 degrees . Line an oven tray with parchment paper then spray paper lightly with cooking oil. Set tray aside.
- In a small bowl, mix together 1/3 cup of the coconut sugar with the cinnamon. Set aside.
- In a large bowl, mix together flour and yoghurt with a spoon until a ball forms.
- On a lightly floured surface, knead the yoghurt dough for 30 seconds. If dough is too sticky, add a little more flour and continue kneading.
- Use a rolling pin to roll dough out in a large rectangle about 11 inches x 7 inches.
- Brush melted coconut oil over the dough evenly, then sprinkle the pre-prepared cinnamon sugar over the top.
- Using your palm, press the sugar into the dough gently.
- Roll up the dough at the longest side so that you end up with a long dough roll.
- Using a sharp knife, cut dough into 16 pieces. Place pieces onto the lined baking tray and bake for 10-15 minutes or until lightly golden underneath.
- Whilst scrolls are baking, place remaining coconut sugar in a food processor and process until a fine powder forms, like icing sugar.
- Add cream cheese, softened butter and vanilla to the coconut icing sugar and blend until well combined.
- Remove scrolls from the oven and spread a teaspoon of the icing over each scroll while they are still warm.
- 1 scroll is 1 serve. Store remaining scrolls in an airtight container in the pantry for a couple of days or freeze individually to defrost when you want to serve another time.
Recipe Notes
67 calories per serve