YIELD: 6 SERVINGS
These soft, sturdy bites are perfect for dipping. They’re satisfying, with spicy seitan rolled inside. Serve these swirls with sauces of your choice. You control the heat.
INGREDIENTS:
½ cup all-purpose flour
½ cup whole wheat flour
1 tablespoon coconut sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
5 tablespoons coconut oil, melted
6 tablespoons dairy-free milk
8 ounces seitan (Slow Cooker Log for Thin Slices and Crumbles, page
280) Mustards, for serving
INSTRUCTIONS:
1. Preheat the oven to 350°F.
2. Add the flours, sugar, baking powder, baking soda, and salt to a medium bowl. Mix well.
3. In a small bowl, combine the oil and milk. Stir into the dry mixture to make a stiff dough.
4. Roll the dough out into about an 8-inch square. Cut lengthwise down the center so that there are two rectangles measuring 4 by 8 inches.
5. Put the seitan in a food processor and process for crumbles. Divide the seitan in half and spread across each dough rectangle leaving 1 inch on the long side of each rectangle. Start rolling up, lengthwise, and end at the edge that has no seitan. Roll firmly but not tightly. Leave seam side. Cut each roll into ¾-inch rounds. You wil end up with twelve rounds for each roll. Place about 1½ inches apart on a baking sheet and bake for 15 minutes.
6. Serve with assorted mustards.
Protein: 16 grams per serving (4 swirls)
Active Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
