recipe gluten and dairy free scrolls




– For the scroll –

5 tbsp fast-acting yeast (equivalent to approx. 3 sachets)

1C warm water

Pinch salt

1C rice flour

1C arrowroot or tapioca flour (plus extra for kneading and rolling)

½ C quinoa flour

3 tsp baking powder

½ tsp xanthum gum

¼ C coconut oil

⅔ C rapadura sugar

2 tsp vanilla essence or ½ tsp vanilla extract

Optional: 1 egg white for glazing

– For the filling –

1C walnuts, gently toasted & chopped

⅓ C rapadura sugar

¼ C quinoa flour

⅓ C coconut oil

½ tsp allspice

Optional: 5 medjool dates, finely chopped (this will sweeten the filling)

– For the glaze –

⅓ C coconut butter

Juice of 2 lemons

¼ C icing sugar


Method for making Walnut Spiced Scrolls with Lemon Glaze


Preheat oven to 180oC.

Warm water until ‘baby bath’ temperature (approx. 40 Celsius). Dissolve yeast sachets and 1 tsp of the sugar in water and set aside for 5 to 10 minutes to activate (you should see small bubbles appearing in the yeast mix).

(*Note: If you don’t see bubbles, the temperature may have been wrong or the yeast is out of date.)

Combine the yeast/water mix coconut oil, rice flour, arrowroot, xanthum, remaining sugar and salt. Add quinoa flour – the mixture should be soft and slightly sticky.

Flour a kneading surface or shopping board and knead mixture into a ball. Line a bowl with flour and place dough back into bowl. Allow to rise at room temperature whilst you prepare the other elements.

Combine all ingredients for the filling and gently ‘rub together’ with your fingers. This should form a crumble that is akin in texture to an apple crumble topping (perhaps just a little wetter and sticker).

Set aside your ingredients for the glaze and place into a nonstick frypan. Do not heat yet – the glaze should be melted together just prior to serving. (It will coagulate a little if left to cool for too long – this can be rectified by adding water and bringing to a gentle heat once more, stirring consistently.)

Line a baking tray with baking paper. Dust a chopping board or kneading surface with arrowroot flour. Place the dough ball onto your surface and separate into nine approximately even balls.

Roll 1 ball into a rough square-sized shape. Line a little of the filling across the base of the square and roll up half way. Place a smaller amount of the filling in the second stage of rolling then roll the pastry all the way up. Pinch both ends of the pastry closed and place on the baking tray with the filling side visible. Don’t worry if your scroll looks a little funny at this point – it looks nice rustic once it’s cooked!

Repeat with remaining scrolls and arrange as per picture. Run your hands over the final bun to remove any large air pockets and keep pastry cohesive.

Create leaves with the leftover pastry off-cuts if desired and arrange on top. Set aside for another 20 minutes to continue puffin up.

Brush final scroll with an egg white and bake in oven for 15 minutes – they should be golden and not burned and still slightly doughy.

Bring your frypan to medium heat and combine all glaze ingredients, stirring continuously until shiny and combined. Best served straight away with your warm scrolls from the oven!

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