It sucks to make something that smells and looks so delicious and not be able to eat it. These are most definitely gluten…they look good, the kids like them, they have nutritional yeast in them (Vit B12), and they are a sneaky lunchbox alternative to the hotdogs that are being served at a kids party today.
Yes that’s right, I’m baking up a storm of alternative foods for the scary looming kids party. Hehe. Too many kids’ parties are missing the vitals: fruit and vegetables. Or plain crackers and hummus. You know. Healthy options. I wonder when we learnt to celebrate a child’s life with the absence of anything that promotes life?
The boys today are getting a veg/lentil/bean mix baked scrolls, garlic bread, fruit, and banana and zucchini cupcakes. (That is, instead of hotdogs and ice cream cake). Boo. We’re mean parents.
These are from Veg Recipes of India which I only discovered through finding this recipe on pinterest. I will be checking out their site in full, yum! The recipe is only adapted a tiny bit and I have to say, I stuffed up the rising of my dough so I’m amazed these worked at all. I think it’s a very forgiving recipe! Next time will be even better, no doubt. (Oh, and I left out the celery but it sounds good so give it a go 🙂 )
- 11/2 cup whole wheat flour/atta
- 1 tsp dry active yeast
- 150-160 ml water – approx ⅔ cup water (check notes)
- 1/2 tbspn brown rice syrup
- 1 tbsp oil
- ½ tsp salt
- 2 tbsp vegan butter
- ½ to ⅔ tbsp minced or chopped garlic or finely crushed garlic
- 1 tsp chopped celery
- ¼ tsp dry oregano
- 1 or 2 tsp nutritional yeast (optional)
- ½ tbsp olive oil
- salt and pepper as required
- mix the ½ tbsp rice syrup and yeast in warm water. Allow to sit at room temperature for 10-12 mins.
- after the yeast solution bubbled and frothy, add the flours, salt and oil to the bowl of yeast mixture.
- mix well and knead to a smooth and soft dough.
- rub oil on the whole dough and keep covered for up to 1:30 to 2 hours until leavened.
- beat the butter with a spoon till light and fluffy. Add the spices & herbs along with salt. Mix well.
- check the seasoning in the garlic spread and add more of the herbs, spices or salt if required.
- lightly punch the dough before making the rolls on a work surface.
- divided the dough into two parts.
- take one part of the dough and on a lightly dusted flour, roll to a round or rectangle till you get ½ inch width in the rolled dough
- spread the garlic butter evenly on the dough.
- roll the dough till the end.
- make a similar roll with the other part of the dough.
- now both the rolls are ready to be sliced.
- first give a cut from the center and then equally cut the two parts. so you have now 4 equal slices of the rolled dough.
- grease a pan in which all the 8 rolls will fit. place the rolls in the pan and brush their tops with remaining garlic butter. cover and let the rolls double up for 35-40 minutes.
- you can also sprinkle some sesame seeds on top of the rolls.
- bake in a pre heated oven for 30-35 minutes at 180 degrees C till the tops are golden.
- serve the garlic bread rolls with tea or coffee.