Pumpkin & Cheese Scrolls

Ingredients

• 1/2 cup mashed pumpkin
• 1 cup self-raising flour
• 3 tablespoons cheddar cheese (grated)
• 1 tablespoon olive oil
• 2 tablespoons whole milk

Method

1. 01

   Preheat oven to 190°C (375°F). Steam and mash pumpkin until smooth. Cool to room temperature.

2. 02

   Mix self-raising flour with mashed pumpkin and a little olive oil until a soft dough forms. Add a splash of milk if too dry.

3. 03

   Roll the dough out on a floured surface into a rectangle about 5mm thick.

4. 04

   Sprinkle grated cheddar evenly over the dough surface. Roll up tightly into a log.

5. 05

   Slice into rounds about 2 cm thick, place on a lined tray, and bake 18–22 minutes until golden. Cool fully before serving.

How to offer

Place one or two scrolls on the high chair tray. Always supervise during feeding. At 9 months, scrolls should be very soft inside — test by breaking in half to check texture. Pull apart if needed for a younger baby.

Storage

Refrigerate in an airtight container up to 3 days. Freeze for up to 1 month. Reheat in oven at 160°C until warmed through.

Nutrition note

Contains iron, phosphorus, potassium, calcium, sodium, and vitamins A, B, and C. The excellent antioxidant carotenes, which are found in yellow, orange, and red fruits and vegetables, are also abundant in pumpkins.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer