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Wholemeal apple scrolls that are quick to make

Wholemeal apple scrolls that are quick to make

We try to limit the amount of processed foods the kids eat, which often finds me needing a quick bake to get something into the lunchboxes. These wholemeal apple scrolls are a reliable go-to. 

You can mix up the dough using just Greek yoghurt and wholemeal self-raising flour as per the recipe below, but I sometimes like to substitute about ¼ cup of the yoghurt with apple puree. This sweetens the dough and enhances the appley-flavour. What’s an apple scroll without a big apple hit, right?

To make apple puree, just peel and dice an apple or two and simmer gently with a little water for about 15 minutes. The apples should be soft enough to mash down to a puree with a fork, or you could use a blender to get a really fine puree (I never bother).

Another good lunchbox option: Zucchini and carrot slice

When I’m making them for afternoon tea, I also bake my apple scrolls tightly together so they create a bit of a ‘pull-apart’. Just place them on your tray touching each other and you’ll get the same affect.

Quick wholemeal apple scrolls

Wholemeal apple cinnamon buns recipe - three ingredient dough

Makes around 10 scrolls
Takes about 15 minutes
Bakes 20 minutes

1 cup wholemeal self-raising flour
¾ cup Greek yoghurt
1-2 large unpeeled red or green apples, cored and grated
1 tsp cinnamon
2 tbs brown sugar (optional)
A little milk (optional)

Mix the flour and yoghurt together in a large bowl until a dough forms. Keep the dough on the firmer side (add a bit more SRF if you need to; if your dough seems too dry, add a little more yoghurt or a bit of water). Knead lightly on a floured surface until smooth and not sticky – this will take about five minutes.

Roll the dough out into a long rectangular shape, about 1 cm thick. 

Mix the apples with the cinnamon to taste, and mix through the sugar if using. Spread the apple mix onto the prepared dough.

Roll the end closest to you up and keep rolling until you have a log shape. Cut the log into approx 2½ cm thick scrolls and place into tray. Brush the tops of the scrolls with a tiny bit of milk to encourage browning (this step is optional).

Bake for about 20 minutes until golden. Serve warm, or allow to cool and pack into lunchboxes.


These apple scrolls freeze well. Cool then put into an airtight bag and freeze for around one month. Pop one frozen into the lunchbox early in the morning and it will be ready to eat by recess.

Reckon you’ll try a batch of these apple scrolls?

Wholemeal apple scrolls that are quick to make