Berry Brekkie Scrolls
  • Cooking Time: 18
  • Servings: 9
  • Preparation Time: 10
  • 1 cup wholemeal self-raising flour
  • 1 cup white self-raising flour
  • pinch salt
  • zest from 1 lemon
  • 2 tbsp margarine or non-dairy spread, melted
  • 1/4 cup sparkling water
  • 1/3 cup Oat milk
  • 3/4 cup frozen mixed berries, partially thawed 1/4 cup
  • 1/4 cup berry jam
  1. Preheat oven to 190°C. Line an oven tray or 20cm tin with baking paper.
  2. To make the dough, combine flours, salt and lemon zest in a bowl and stir well. Drizzle in the melted spread and use a fork to mix, until the mixture resembles breadcrumbs.
  3. Add sparkling water and So Good soy milk–quickly stir again with the fork, just until the dough comes together. Knead in a bowl a few times to collect any remaining flour, then turn out onto floured bench-top.
  4. Lightly dust top of dough with a bit of extra flour to prevent sticking, and roll into a 24 x 36cm rectangle. With a long edge of the rectangle closest to you, spread jam over the dough, leaving 2cm of dough clear on the opposite long edge. Scatter over berries in a single layer, slicing or crumbling larger fruit such as blackberries or strawberries.
  5. Roll the topped dough away from you to enclose filling, pinch the seam to seal. Slice into 9 rounds with a serrated knife, and place cut-side down on the prepared tray.
  6. Bake for 18 minutes, until golden and cooked through. Cool on tray for 5 minutes then move to a rack. Serve warm or at room temperature.
Quite easy to make and tastes delicious.