Oat & Yoghurt Mulberry Scrolls

What a delightful discovery it was when we found the neighbours huge, thriving mulberry tree draping over our back fence! The ground beneath turning purple was what caught my eye and immediately took me back to my childhood, where all I could see was purple stained clothes, hands and faces that were left after the exciting, endless foraging. I could only guess that these vibrant, organic berries were brimming with health benefits. After doing some research, I found that they have some properties that make them unique to most other berry varieties. They are uncommonly high in iron and protein as well as the usual Vitamin C, E and antioxidants. The first thing that came to mind was the classical mulberry jam (an uncooked, lightly sweetened version that still allowed the fruit to shine through). However, mulberry jam on its on is not exactly what one would be after for breakfast! So I decided I would grind some gluten free oats into flour and mix it with some natural yoghurt and eggs (all your typical breakfast ingredients), to create something special. These scrolls were the end result and they are just divine, particularly when they are still hot and fresh out of the oven.

Makes approximately 6-8 scrolls

Mulberry Jam:

1 cup fresh mulberries

1 heaped tablespoon raw honey

1/8 cup chia seeds

Scroll Dough:

1 cup oat flour (can use buckwheat or more rice flour if you’re intolerant and can’t find gluten free oats)

1 cup brown rice flour

2 tsps. bi-carbonate of soda

¼ cup coconut sugar (heaped)

¼ tsp. sea salt

½ cup natural yoghurt / coconut yoghurt

1 ½ tsps. vanilla essence

2 free-range eggs

150g organic unsalted butter / coconut oil (cold or frozen)

1  lightly beaten free-range egg and extra coconut sugar to glaze

For the jam:

1. Put the mulberries in a blender with 30mL (1/8 cup) water and the honey. Blend together until combined.

2. Transfer to a clean glass jar and add the chia seeds. Mix well to ensure they evenly spread through the jam.

3. Place in the fridge to set and thicken for 1 hour.

For the dough:

1. Preheat the oven to 200 degrees celcius and line a baking tray with baking paper.

2. Mix the flours, bi-carbonate of soda, coconut sugar and sea salt together in a large bowl.

3. In a separate bowl, whisk together the yoghurt, vanilla and eggs.

4. Coarsely grate the frozen butter or coconut oil and add it to the flour mixture. Toss with your fingers until the butter is evenly coated in the flour mixture.

5. Add the yoghurt mixture to the flour mixture and fold with a spatula until just combined.

6. Transfer the dough to a floured surface. Dust the top with extra flour. Now knead the dough six to eight times, until it resembles a ragged ball, adding moe flour if it is sticking too much.

7. Using a floured rolling pin, roll the dough into a large square, about 1cm thick. Spread the mulberry jam evenly over the dough, then roll up carefully into a log.

8. Slice into pinwheels about 3cm thick and place on the baking tray.

9. Brush the tops with the beaten egg, then sprinkle generously with extra coconut sugar.

10. Bake for 15-20 minutes, or until slightly golden on top.

11. Transfer to a wire rack and leave to cool for 10 minutes before serving. They are best served warm with a dollop of honey-sweetened yoghurt. Enjoy!