Pesto Feta Scrolls
1 hour 20 mins
Low FODMAP serve
These low FODMAP Pesto Feta Scrolls are the perfect afternoon tea snacks! Dig into them on a cold winter afternoon with your family and friends without the bloat!
What you'll need
1 cup almond milk
50g salted butter
8g baker's yeast
2 ¾ cups Lo-Fo Pantry All Purpose/ Plain Flour
large handful basil
large handful spinach
1 tablespoon olive oil
1 tablespoon pine nuts
30g parmesan cheese
Make the pesto by combining the basil, spinach, olive oil, pine nuts and parmesan in a blender. You may need to add a small dash of water so the pesto is a spreadable consistency.
In a microwave safe bowl, melt the almond milk and the butter in the microwave.
While still warm, sprinkle the Baker’s yeast over the milk and butter mixture and set aside for 10 minutes for the yeast to activate.
After this time, whisk the yeast into the mixture.
Sift in the Lofo Pantry plain flour and the salt, and mix. Once it begins to form a dough, turn it out onto a floured surface and knead until all the flour is incorporated.
Return the dough to the mixing bowl, cover it, and leave it for around an hour to rise.
Once the hour is up, preheat the oven to 180C and grease a standard square or circular baking tin.
On a floured surface, roll out the dough into a long rectangle. Spread the pesto all over the visible surface, and crumble over the feta.
Working from one end, roll the dough up until it forms a sausage shape.
Cut the dough into 12 equal scrolls, and fit them in the greased baking tin. Set the scrolls aside for 10 minutes.
Whisk together the egg and a splash of water in a bowl, and brush over the top of the scrolls. Bake in the oven for 15 minutes or until golden brown.