BAKED SEITAN SWIRLS
SERVES 6 PORTIONS
1⁄2 cup all-purpose flour
1⁄2 cup whole wheat flour
1 tbsp coconut sugar
1 tsp baking powder
1⁄2 tsp baking soda
1⁄4 tsp salt
5 tbsp coconut oil, melted
6 tbsp dairy-free milk
227g (8oz) seitan (Slow Cooker Log for Thin Slices and Crumbles)
Mustards, for serving
NUTRITIONAL VALUES
Calories: 202kcal
Fat: 15.4g (12.4g S.Fat)
Carbs: 15.8g
Protein: 2.4g
Sugar: 10.4g
Sodium: 48mg
METHOD
Preheat the oven to 350°F (180°C, or gas mark 5).
In a medium mixing bowl, combine the flours, sugar, baking powder, baking soda, and salt. Combine thoroughly.
Combine the oil and milk in a small bowl. To make a stiff dough, stir the wet ingredients into the dry ingredients.
Roll out the dough into an 8-inch square. Cut the fabric lengthwise down the center to create two 4 by 8-inch rectangles.
Place the seitan in a food processor and pulse until it is crumbled. Divide the seitan in half and spread it across each dough rectangle, leaving 1 inch on each long side. Begin rolling up the seitan lengthwise and end at the edge with no seitan. Roll the dough firmly but not tightly. Leave the seam side alone. Each roll should be cut into 34-inch rounds. You will have twelve rounds for each roll. Bake for 15 minutes, spacing them about 112 inches apart on a baking sheet.
Serve with a variety of mustards.
In a medium mixing bowl, combine the flours, sugar, baking powder, baking soda, and salt. Combine thoroughly.
Combine the oil and milk in a small bowl. To make a stiff dough, stir the wet ingredients into the dry ingredients.
Roll out the dough into an 8-inch square. Cut the fabric lengthwise down the center to create two 4 by 8-inch rectangles.
Place the seitan in a food processor and pulse until it is crumbled. Divide the seitan in half and spread it across each dough rectangle, leaving 1 inch on each long side. Begin rolling up the seitan lengthwise and end at the edge with no seitan. Roll the dough firmly but not tightly. Leave the seam side alone. Each roll should be cut into 34-inch rounds. You will have twelve rounds for each roll. Bake for 15 minutes, spacing them about 112 inches apart on a baking sheet.
Serve with a variety of mustards.
