Muesli scrolls

makes / 12 prep / 20 minutes cook / 30 minutes

Ingredients

225g (1 1⁄2 cups) self-raising flour

2 tsp baking powder

330g (1 1⁄4 cups) greek yoghurt

40g butter, melted

1 tbsp coconut sugar

1 tsp ground cinnamon or mixed spice

75g (2⁄3 cup) Freedom Foods Barley+ Pink Lady & Macadamia Muesli

20g (1⁄4 cup) desiccated coconut Melted

70 per cent dark chocolate, to drizzle

1. Preheat oven to 180C/160C fanforced. Line a large baking tray with baking paper.

2. Place flour and baking powder in a large bowl. Make a well in the centre. Add yoghurt. Use a round-bladed knife to stir until mixture just comes together. Turn on to a lightly floured surface and gently knead until just smooth (dough will be slightly sticky).

3. Roll the dough out on a wellfloured sheet of baking paper into a 26 x 32cm rectangle. Brush half the melted butter over the dough, leaving a 2cm border. Sprinkle with the combined sugar and cinnamon. Scatter three-quarters each of the muesli and coconut over the dough and lightly press so it sticks.

4. Starting from a long side, roll up the dough and cut into 12 slices. Place on the prepared tray, cut side up and sides touching, allowing a little room for spreading. Brush with the remaining butter and scatter with the remaining muesli and coconut. Bake for 25-30 minutes or until scrolls are golden. 5. Drizzle with melted chocolate to serve. TIP: These can be frozen for up to 3 months. Store scrolls in an airtight container, layered with baking paper. Thaw, heat and drizzle with chocolate.