It really is all about the marketing with kids 😉 how to get them to eat something green and with bits that are all bumpy? Call it something gross!
Continuing on with my need to use up what we’ve got in the fridge, pantry and garden because I can’t get to the shops, today’s lunch was a favourite – Troll Scrolls!!
I use the base of my yoghurt dough then add lots of goodies to make these ones, green and bumpy (and extra nutritious).
- 470g Spelt flour (or 420g GF flour together with 1tbsp psyllium husk)
- 2.5 tsp GF baking powder
- 1/2 tsp pink salt
- 2 tbsp Nutritional Yeast
- 1 heaped tbsp pumpkin seeds
- 1 tbsp flax seeds
- 300g natural yoghurt or soy/coconut yoghurt
- 1 packed cup of spinach
- Shredded Cheese of choice (we do both a dairy batch and a Bio Cheese Batch)
In your processor pulse the seeds until they are finely chopped.
Add in the other dry ingredients and process to combine (Speed 4, 8 secs). Then set the dry mix aside.
In your blender/processor/bullet/thermal cooker place the spinach and just 150g of the yoghurt. Blitz until very well combined (Speed 8, 10 seconds, scrape down and repeat) – it’ll look like a very unappealing milkshake at this point!
Add in the remaining yoghurt and process to combine (Speed 4, 6 secs)
Add the dry ingredients back to the wet and process until it forms a dough (Speed 5, 15 seconds), knead together, dust with flour and roll out into a rectangle.
If the dough is too sticky, add in 1 tsp of extra flour at a time and process to combine.
Top the dough rectangle with grated cheese, then roll into a cylinder.
Cut into rounds and lay on a lined baking tray and place into a preheated 200C oven for 18-20 minutes until well risen and golden.
Freeze in an airtight container if you have any leftovers.