Pesto Wholemeal Scrolls

How to Prepare

1. In a small bowl, combine 180ml warm water, 1 tsp yeast, and a pinch of coconut sugar. Stir until yeast dissolves and let sit for 5 minutes until bubbles form. 2. In a large mixing bowl, combine 300g flour, a pinch of salt, and 0.5 tsp dried herbs. 3. Add 2 tbsp olive oil to the yeast mixture and pour into the flour mixture. 4. Stir to form a dough. Knead on floured surface for 5 minutes, adding extra flour if sticky. 5. Place dough back in the bowl, cover, and let rise for 1 hour at room temperature. 6. Preheat oven to 200°C (400°F). 7. Make the pesto by blending 1 bunch basil leaves, 60ml olive oil, 30g pine nuts, and 2 tbsp nutritional yeast into a paste. 8. Stretch dough on parchment paper to form a large rectangle. 9. Spread pesto over dough and slice into 2-3cm wide strips. 10. Roll up each strip individually and place in a lightly greased baking dish. 11. Bake for 30 minutes. 12. Serve warm or cold.

Good to Know

You can swap pesto for tomato purée/paste, vegan cheese, and chopped spinach and olives or use vegan puff pastry instead of dough.