These are tasty little breads are great for children and make a wonderful dairy free snack or party food. Baked in a cake tin this is a wonderful tear and share bread. Simple to make too this is a great recipe to get them involved in the kitchen. Vary the filling according to taste.
Difficulty – Easy
Time – 30minutes cooking
Serves – 6-8
What’s good about it?
A great dairy free and gluten free treat for children. You can vary the fillings to suit tastes. When choosing ham look for those without additives and fillers. Remember some packaged ham and breaded hams will contain gluten. If your children are not dairy free you could add grated cheese to the filling too.
- Preheat the oven to 200°C, gas mark 6.
- Oil a 20cm / 8inch shallow cake tin
- Heat the oil in a pan and sauté the onion until very soft, about 5-6 minutes.
- Sift the flour and xanthum gum into a bowl. Rub in the dairy free spread. Stir in the milk and mix to form a soft dough. Knead on a floured surface. Roll the dough to a rectangular shape about 30cm by 40cm
- Spread the tomato pesto over the dough and sprinkle with onion and ham. Starting from the long edge roll up the dough tightly. Cut into 12 slices. Place the pinwheels cut side up in a single layer in a cake tin.
- Bake in the oven for 30 minutes until golden brown. Allow the bread to cool in the tin for 5 minutes before removing.
Did you Know?
If you want to replace the xanthum gum try adding a little psyllium husk, ground flaxseed, pectin powder or cornflour to help the mixture bind
- 1tbsp olive oil
- 1 onion, finely chopped
- 300g / 10 ½ oz gluten free self raising flour
- 1/4tsp xanthum gum
- 30g / 1oz dairy free spread
- 180ml / 6floz Nut Milk or coconut milk
- 6tbsp sun dried tomato pesto (dairy free)
- 150g / 5 ½ oz wafer thin sliced ham, chopped