Lunch Box Wednesday #5

I’ve had pizza scrolls on my to-do list for a while (something with hidden good stuff in it thinks Mum!), and finally became inspired to make them when I found this slower cooker pizza pull apart recipe.  I have recently switched from wheat flour to spelt and rye flour for my baking (and have been loosing weight as a result), so I made these with spelt flour.  I made these as pizza scrolls with no-tomato sauce, bacon and cheese, but they could be filled with anything.  They also kept well in an airtight container so can definitely go into a lunch box; and they stayed warm when I wrapped some hot pieces in foil and stored them in a thermal lined lunch bag.

That was going to be it this month until I came upon a recipe for Oopsies on Facebook.  I shared the recipe on my page and got quite a few comments about how great they were., so of course I had to try them.  Oopsies are a no-bread bread made with egg and cream chesee (yes, I was sceptical too), but they were surprisingly good.  They also kept very well over a couple of days;  I kept some to take to work to dip in my soup for lunch.  You can eat them on their own or make them into sandwiches, Oscar had his with jam.

Previous Lunch Box Wednesday Posts:

Lunch Box Wednesday #1 – Rice Balls, Egg Rolls, Carrot and Zucchini Muesli Bars

Lunch Box Wednesday #2 – Preserving Fresh Fruit, Pear and Vegetable Bread, Chewy Gluten-free Crackers

Lunch Box Wednesday #3 – Squeeze’ems

Lunch Box Wednesday #4 – Mini Calzones

Oopsies

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Serves	6-8
Prep time	20 minutes
Cook time	25 minutes
Total time	45 minutes
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates, Wheat
Suitable for	Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe
Meal type	Bread, Lunch, Lunch Box, Savoury Snack
Misc	Child Friendly, Pre-preparable, Serve Cold, Serve Warm
Website	Healthy Body Helpers (Facebook)

Oopsies are a healthy, easy alternative to bread.

Ingredients

• 3 eggs
• 100g cream cheese
• pinch salt
• 1/2 teaspoon baking powder

Directions

1.	Preheat the oven to 150°C and line two trays with baking paper.
2.	Separate the eggs.
3.	Whip the egg whites until they are very stiff (i.e. won't move when the bowl is tipped over).
4.	Mix the egg yolks and cream cheese in another bowl until well combined. Add the baking powder.
5.	Gently fold in the egg whites, trying to keep the air in the whites.
6.	Scoop out 6 to 8 spoonfuls of the egg mixture and place on the baking trays.
7.	Bake in the middle of the oven for 20 - 25 minutes until they turn golden.
8.	Serve warm or cooled. Can be eaten on their own or as a bread replacement in sandwiches or with a favourite spread on top.
9.	Store in an airtight container if not eating straight away for a couple of days.

Note

Low Chemical / Failsafe

In the original recipe the baking powder was optional.  I haven't made them without it, but leaving out the baking powder, or using gluten-free baking powder would make these gluten-free.

Slow Cooker Spelt Pizza Scrolls

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Serves	8-10
Prep time	30 minutes
Cook time	2 hours, 30 minutes
Total time	3 hours
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for	Amines Challenge, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet – Very High Chemical
Meal type	Lunch, Lunch Box, Savoury Snack
Misc	Child Friendly, Pre-preparable, Serve Cold, Serve Hot

Slow cooked pizza scrolls with spelt flour. Delicious served hot and great cold in lunch boxes, or warm and wrapped in foil.

Ingredients

• 450g spelt flour
• 6 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon bicarbonate of soda
• 100g butter (room temperature)
• 1 cup milk
• 4 tablespoons No-tomato sauce (Refer to recipe)
• 3/4 cups diced cooked meat (Refer to note)

Optional

• 1/2 cup grated cheese (amines)

Directions

1.	Preheat the slow cooker for 20 minutes and line the bottom and part way up the sides with a sheet of baking powder.
2.	Sift the flour, baking powder and bi-carbonate of soda twice into a large bowl.
3.	Add the butter, and use your finger tips to mix it in until it resembles bread crumbs.
4.	Add the milk and use a butter knife to mix the dough until you get a smooth dough.
5.	Remove from the bowl and knead on a lightly floured surface until it comes together.
6.	Roll the dough out into a rectangle about 35 x 25cm.
7.	Spread the no-tomato sauce over the dough, then sprinkle with the meat and cheese (if using).
8.	Roll the dough up on the long side until you get a big roll, seal the outside edge.
9.	Slice the roll into 8 - 10 slices.
10.	Place the slices, cut side down, into the slow cooker in one layer.
11.	Place the lid on and cook for 2 to 2 1/2 hours. Avoid taking the lid off too often, as heat will be lost.
12.	To brown the top, place the cooked bread under a grill for a few minutes.
13.	Serve while hot, or can be stored (once cool) in an airtight container for a few days.

Note

Low Chemical / Failsafe, Very High Amines

Refer here for the No-tomato sauce recipe.

For a low chemical version use cooked chicken, Real Deli Chicken or cooked FAILSAFE sausages.

If amines are tolerated use preservative-free ham or bacon.

There is no reason why this couldn't be baked in the oven, I just haven't tried it that way.