By Frances
This recipe is from I Quit Sugar Kids by Sarah Wilson. She uses mainly rice malt syrup and other natural sweeteners instead of sugar. I like the savoury version best - vegemite and cheese.
Dough Base
* 1 cup yoghurt (thicker the better)
* About 2 cups self raising flour, plus extra for dusting
* Additional topping ingredients (see below)

Preheat oven to 180°C and line a baking tray with baking paper.
Mix dough ingredients in a bowl until they start to come together into a ball. Turn out onto a well-floured surface and knead for about five minutes. Divide mixture into six or eight equal portions. Flatten out a little with your hands; add more flour as needed to keep dough from sticking. Take a portion and roll into a long thin rectangle – about a centimetre thick.
Top dough with your chosen filling and roll dough into a scroll. Place on baking tray.
Repeat process until all the dough is gone. Sprinkle additional ingredients on top of scrolls and place in preheated oven for 15 minutes or until golden and cooked through.

Cinnamon & walnut scrolls
* To the mixture add two teaspoons rice malt syrup and one teaspoon cinnamon.
* Prepare dough as above.
* Once rolled, spread unsalted butter over the top, chopped walnuts, cinnamon & drizzle
with rice malt syrup.
Vegemite & cheese scrolls
* Spread butter & vegemite onto the rolled out dough. Top with grated cheese.
Pizza scrolls
* Spread with Homemade Tomato Sauce or low-sugar tomato paste, top with sliced cherry tomatoes, diced capsicum and grated cheese.

I've made these with regular white self-raising flour, wholemeal spelt with baking powder and a mix thereof and all turned out well. Best served warm just out of the oven!