Low FODMAP Pesto Feta Scrolls

Would you like some delicious pesto scrolls, suitable for most occasions to break apart and share with friends or family?  This recipe is low FODMAP, using almond milk as opposed to cow’s milk.

This recipe features FODMAP Friendly certified flour:  Lo-Fo Pantry

Low FODMAP Pesto Feta Scrolls

Makes 12 scrolls

Ingredients:

2 ¾ cups of low FODMAP flour – FODMAP Friendly certified  Lo-Fo Pantry plain flour
1 cup almond milk
50 grams salted butter
8 grams Baker’s yeast
pinch salt
100 grams feta
large handful basil
large handful spinach
1 Tbsp olive oil
1 Tbsp pine nuts
30 grams parmesan cheese
1 egg

Method:

1. Pesto: combine the basil, spinach, olive oil, pine nuts and parmesan in a blender. You may need to add a small dash of water so the pesto is a spreadable consistency.
2. In a microwave safe bowl, melt the almond milk and the butter in the microwave.
3. While still warm, sprinkle the Baker’s yeast over the milk and butter mixture and set aside for 10 minutes for the yeast to activate.
4. After this time, whisk the yeast into the mixture.
5. Sift in the flour and salt, and mix. Once it begins to form a dough, turn it out onto a floured surface and knead until all the flour is incorporated.
6. Return the dough to the mixing bowl, cover it, and leave it for around an hour to rise.
7. Once the hour is up, preheat the oven to 180°C (350°F) and grease a standard square or circular baking tin.
8. On a floured surface, roll out the dough into a long rectangle. Spread the pesto all over the visible surface, and crumble over the feta.
9. Working from one end, roll the dough up until it forms a sausage shape.
10. Cut the dough into 12 equal scrolls, and fit them in the greased baking tin. Set the scrolls aside for 10 minutes.
11. Whisk together the egg and a splash of water in a bowl, and brush over the top of the scrolls. Bake in the oven for 15 minutes or until golden brown.