Bananas and blueberries were made for each other and make the perfect low fat lower sugar filling for these simple scrolls. Easy to make and requiring no fancy equipment, these scrolls are perfect for kids to help cook too. Even better, they are egg, wheat and dairy free, so suitable for those with allergies and safe to pack in lunch boxes as they contain no nuts.
Whats good: Rye is high in protein and B vitamin and is higher in soluble fibre than wheat. Blueberries are a great source of antioxidants and vitamin C and are low in calories.
If you can’t find light rye flour feel free to experiment with other flours such as spelt or oat or try using half each of white and wholemeal wheat flour. Dark rye flour may work as well but will make the recipe a lot heavier.
- 3 cups light rye flour
- 3 tsp baking powder
- 1 tsp cinnamon
- 3 tbsp Natvia stevia
- 80g olive oil spread, nuttelex or butter
- ¾ cup milk of choice
- 2 bananas
- 1 tsp vanilla
- 1 tbsp honey or maple syrup
- ½ - ¾ cup frozen blueberries
- Preheat oven to 180C
- In a large bowl combine light rye, baking powder, cinnamon and stevia, mixing to combine.
- Add the spread and rub into the flour using fingertips until the mixture is crumbly and there are no lumps left.
- Add the milk and use a butter knife to mix until it just forms a dough - it shouldn't be too sticky and you shouldn't be struggling to make it all stick either.
- Tip this mix onto a lightly floured surface or pastry mat and knead briefly into a rectangular log shape. Using a rolling pin, roll the log into a thin rectangle (approx 30x35cm - it should be 0.5 cm thick or so) with the long edge facing you.
- Mash the bananas until smooth then mix in the vanilla and honey. Spread this mix evenly over your dough, leaving a 1cm margin on the long edge furtherest from you.
- Sprinkle over the blueberries evenly.
- Starting from the long edge closest to you roll up gently into a log log. Slice the log into 12 rounds and place cut side up on a baking tray/brownie tray lined with baking paper.
- Bake for 30-40 minutes or until cooked through - it shouldn't be doughy in the middle.