Famous British bakeware company Mason Cash has been around since the 1800’s making an iconic line of baking and cooking equipment for home cooks, especially. I love their classic designs, such as the
Baker Lane Mixing Bowl, which is their most famous product and features a lovely raised vintage style pattern and logo on the side of the bowl. There are also terracotta bread forms, measuring jugs, ramekins and even
1950’s style hen shaped egg baskets.
Made from smooth white porcelain, there is a set of
attractive measuring spoons along with a
2-in-1 rolling pin featuring a flour shaker in one side. I love the look of these products as I can just imagine my grandmother using the same style back in her day.
One big difference from those times, however is that people are more health conscious these days and prefer to cook with less sugar, fat and refined white flour. I love baking treats and snacks for my family and wanted to try a healthier version of a classic baked bun, such as cinnamon scrolls. I found a great looking recipe in Wholesome Child, a new cookbook out by Pediatric Nutritionist Mandy Sacher. I have made a few tweaks to the recipe, but loved making these healthy scrolls in my large mixing bowl and even wore my grandmother’s vintage apron in the process.
To view the entire range of classic style bakeware and kitchenware by Mason Cash, click here
Healthy Banana Cinnamon Scrolls
(adapted from Wholesome Child, Mandy Sacher, 2017) Prep time: 15 minutes Cook time: 20 minutes Makes: 8 scrolls These scrolls are soft and moist with delicious warming cinnamon filling made only from mashed banana, making them refined sugar-free and with added fibre. The dough is very easy, made simply with spelt four and yoghurt. These are best warmed up before serving. Ingredients: For dough
- 2 cups (280g) spelt flour
- 1 cup (260g) natural Greek yoghurt or coconut yoghurt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp coconut sugar
- pinch sea salt
- 1 Tbsp butter or coconut oil, melted
- FILLING
- 2 ripe bananas (120g) mashed
- 2 tsp ground cinnamon
- 1 tsp vanilla
Instructions: Preheat oven to 180C and line a baking tray with baking paper. Place all dough ingredients, except the butter, in a large bowl and bring together until smooth. Shape it into a ball.
Place the ball between two sheets of baking paper that have been sprayed well with non-stick spray. Using a rolling pin, roll into a rectangle shape (1 cm thick). Remove the top sheet.
In the mixing bowl (no need to wash out) make the filling by mashing together all ingredients. Spread all over the dough. Roll up from the bottom, with the rectangle facing you lengthwise, so that it rolls into a short log shape. Using a very sharp, large knife, carefully cut the scrolls into 8 even slices (trim a tiny bit off the two ends to make them neat) and place onto the baking tray.
Brush the tops with the melted butter and bake in the oven for 20-25 minutes.
A winning recipe and a healthier treat option for the kids!
Notes: For gluten free dough, use 1½ cups buckwheat flour, 1 cup almond meal and 1 tsp psyllium husk powder instead of the 2 cups of spelt flour. Experiment with other fillings: healthy Nutella, jam or even savoury versions such as ham, cheese and tomato sauce for healthy pizza scrolls. Warm before serving.
About the Author: Becky Gilhespie is a food writer and former Masterchef semi-finalist. Her blog,
www.eatwhatweeat.com provides inspiration for meals that both kids and adults love. They are elegant yet simple, easy to follow recipes that are fast to get on the table and use everyday ingredients. Becky is originally from the US but lived in London for 15 years and now resides in Sydney with her husband and two little boys. Her food is inspired a lot by her travels (and desire to travel more).
