Mini gluten free peanut butter & jelly scrolls

PB&J scrolls

Impress your friends with these sweet homemade GF scrolls, they would also make a great picnic addition.

Prep time 20 mins
Cook time 18-20 mins
Servings 9


  • 3 crushed gluten free Weet-Bix™
  • 2 cups + 2 tbs self-raising gluten free flour
  • 2 tbs extra virgin olive oil
  • 2 tsp yeast
  • 1 cup unsweetened almond milk
  • 1/4 tsp salt


  • ½ cup smooth peanut butter
  • 1 tbs cinnamon
  • 1x recipe berry chia jam (recipe in the tip section!)


  1. Preheat oven to 180C.
  2. Heat the almond milk and oil until just warm. Sprinkle over yeast and let activate for 10 minutes.
  3. Mix salt, Weet-Bix and flour and add in slowly, mixing as you go until thick. Lightly flour a bench surface and knead your dough well, adding a small amount of flour if needed.
  4. Filling: On a lightly floured surface, roll out the dough into a long rectangle. Spread a thick layer of peanut butter over the dough, leaving a 2 cm border. Spread chia jam over the top, a thick layer but don’t go right to the edge that you will start rolling from as it will spread. Then sprinkle over cinnamon.
  5. Roll up the dough, pinch to seal with damp fingers. Slice into 9 scrolls, place on a lined tray and bake for 18-20 mins or until just golden. Let cool slightly and serve!


  • You can make chia jam yourself it’s with 1 cup mixed berries 1 tbs chia seeds and ½ tsp lemon juice. Add ingredients to a pot over medium heat and cook until hot. Use a potato masher to mash into a jam. Continue cooking for a further few minutes, remove from heat to thicken then pop it in the fridge – YUM!
  • Remember to always check the label of each ingredient to ensure it is gluten free

Recipe courtesy of the team at Santiarium. For more great recipes head here

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