What would our Lunchbox collection be if it didn’t have a Scroll recipe?!  Scrolls are synonymous with lunchboxes, and we’ve put together a simple and nutrient rich version that is yummy and freezes well to boot.

We’ve taken the humble ‘yoghurt dough’ recipe and swapped it up for a wholemeal spelt option, and wrapped it around delicious green goodness from a rich basil pesto and some baby spinach, and a generous helping of halloumi cheese (see notes for dairy free options).

These are a fun addition to lunchboxes, and the dough works well with sweet and savoury fillings (watch this space for some sweet inspiration shortly).  They’re also perfect for busy Mums to grab out of the freezer to have with some soup.

Note: spelt is still a gluten containing grain, so please use a gluten free alternative if your kids have Coeliac Disease.  Spelt can sometimes be more easily digested and may be an alternative for those who may be sensitive to gluten, but again, swap to a gluten free alternative if needed.

Healthy Breakfast | High Fibre | Nut Free Option| Vegetarian | Soy Free | Egg Free | Wheat Free | Bulk Recipe


Preparation Time: 20mins

Serves: about 10 scrolls


1 1/2 cups wholemeal spelt flour

1 tsp baking powder

Pinch salt

1 cup Greek yoghurt (or yoghurt of choice, such as coconut yoghurt)

1 tsp apple cider vinegar


4 tbsp basil pesto (use nut free and / or dairy free as needed)

1 cup grated halloumi (or dairy free alternative)

1 cup baby spinach, roughly chopped


  1. Preheat oven to 200C, and line a baking tray with baking paper or a silicon baking sheet.  Dust an area of your workspace in preparation for kneading.
  2. In a large bowl, add the spelt flour, baking powder and salt and stir well to combine.
  3. Add in the yoghurt and apple cider vinegar (the acid will activate the baking powder), and stir until the dough starts to come together.  It will be quite crumbly at this stage.  Then, use your hands to bring the dough together to form a ball.
  4. Turn the dough ball out onto your floured surface, and knead gently for a few turns until the ball is smooth.  Use your hands to gently flatten the dough out to about 1cm thick (make a rough, long oval / square shape).
  5. Top the dough with your toppings, leaving a 2cm edge on one side to join the scroll and hold in the filling when cut.  Start by spreading with the pesto, then the grated cheese, then the spinach.
  6. Gently roll up the dough to create a long log and seal up the free edge with a little water.  Use a knife or a sharp spatula to cut the log into 2-3cm scrolls. If you’re not feeling confident with the structure of your scroll, you can place each of your scroll into a greased muffin tin, or a silicon muffin tray.
  7. Place the scrolls onto your baking tray, with the filling showing, so that the tray acts as a base to capture the melting cheese and give it extra structure when cooked (see picture).  Bake for about 30 minutes or until golden.
  • Swap to a gluten free flour if there are allergies or sensitivities to gluten, as spelt is a gluten-containing grain.
  • This recipe uses dairy based yoghurt, but you can use an unflavoured and unsweetened dairy free alternative, such as coconut yoghurt.  You can also swap out the cheese for a dairy free alternative, or sprinkle the dough with nutritional yeast for a ‘cheezy’ flavour.  Choose a dairy free pesto.
  • If your child has an allergy or intolerance to nuts, please use a nut free pesto.  You can find a recipe to make your own here.


Recipe by Bree Jenner – The Simple Lunchbox 2020