Vegan Chocolate Nut Butter Scrolls
I'm pretty stoked that we've devised this recipe in time for winter, I must say. These scrolls are the ultimate in comfort food, without the bad food connotations that term brings.
We've chosen to use brown rice flour as the base, a complex carbohydrate that will keep you sustained between meals. Paired with a Loving Earth nut butter (that simply oozes with deliciousness) and a dash of flax for a digestive boost, this vegan friendly cup of tea companion is the perfect way to impress your afternoon tea guests as the cooler climate hits.
You will need:
1 1/2 cups brown rice flour
3/4 cup tapioca flour
3/4 cup almond milk, or milk of choice, warmed
1/3 cup Loving Earth Chocolate Hazelnut Nut Butter (or a little more if your heart desires)
1/4 cup corn flour
1/4 cup coconut sugar
1/4 cup coconut oil, melted
1 egg (or vegan egg substitute, see our egg substitution table here)
1 tablespoon ground flax
1 tablespoon active dry yeast
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon apple cider vinegar
1 teaspoon vanilla essence or extract
Pinch sea salt
Keep scrolling (scrolling hehe, get it?!)
Preheat oven to 180 degrees C. Grease the bottom of a round cake tin with coconut oil.
Into a large mixing bowl place all dry ingredients. Add the coconut oil, egg, apple cider vinegar and vanilla and use a wooden spoon to combine*. Slowly pour in the warmed almond milk as you continue to stir. The result will be a firm dough that is moist enough to hold together without being too flakey. Roll into a ball.
*Note: We prepared the dough in a mixing bowl by hand, you may like to use a stand mixer with a dough blade or a food processor to combine the dough instead.
Lay a large piece of plastic wrap onto your kitchen bench. Turn the ball of dough onto the plastic. Tear off another large piece of plastic and lay over the top of the dough. Using a wooden rolling pin, roll the dough into a large rectangle, of approximately 30cm x 20cm in size, and about 0.5cm in thickness.
Remove the top layer of plastic wrap. Use a butter knife to spread the nut butter on top of the dough. Now, you are going to spread the nut butter all the way to the edges, with the exception of one long edge. Leave a 1 inch thick strip on the long edge of one side of the dough to allow you to seal the scrolls once they are rolled. Brush this strip with a little extra almond milk.
Begin rolling the dough into a scroll starting with the long edge that is covered in nut butter. Continue rolling, with significant pressure to ensure the scrolls are tight, until a long cylinder results. Press the scrolls together to ensure they are sealed.
Using a non serrated sharp knife, cut the cylinder into 2.5 cm thickness. Approximately 10 pieces. Lay the scrolls flat inside the prepared cake tin (swirly cut side up), allowing them a room to rise and expand. Stand on your kitchen bench, or in a warm place, for 30 minutes. Bake in the oven for 20 minutes, or until golden**.
**Note: Our scrolls cooked and browned quite quickly and were perfect at the 20 minute mark. You may need to leave yours in for 5 minutes either side of 20 minutes depending on your oven, so keep an eye on them.
Remove from oven. Lovely eaten warm, so go for it! No need to wait until they cool.