Pesto Wholemeal Scrolls

Ingredients

• 180ml / 6.1fl oz Warm water
• 1 tsp Active dried yeast granules
• Pinch Coconut sugar
• 300g / 10.6oz Wholemeal/whole-wheat flour
• Pinch Sea salt
• 0.5 tsp Dried Italian herbs
• 2 tbsp Olive oil
• 1 bunch Basil leaves
• 60ml / 2fl oz Olive oil
• 30g / 1.1oz Pine nuts
• 2 tbsp Nutritional yeast

Preparation

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.