Crusty Cheese & Red Pepper Rolls

Makes 6-8

Delicious crusty rolls flavoured with cheese and roasted red peppers, and topped with crunchy pumpkin seeds! Great for freezing - to re-heat, simply wrap in foil and pop in a pre-heated oven. Perfect served warm with soups and salads!

ingredients:

• 400g JUVELA Gluten-Free Fibre Mix
• 1tsp bicarbonate of soda
• 2tsp cream of tartar
• Pinch of salt
• 25g (1oz) butter, melted
• 300ml (12fl oz) milk, at room temperature
• 150g (6oz) mature cheddar cheese, grated
• 3tbsp pumpkin seeds
• 75g (3oz) roasted red peppers (from a jar), drained and roughly chopped

Oven temperature: 190°C/375°F/Gas Mark 5

Method:

Place the Fibre Mix, bicarbonate of soda, cream of tartar and salt in a large bowl and stir to combine. Stir in most of the grated cheese, 2tbsp of the pumpkin seeds and the chopped peppers. Add the melted butter and milk and mix together to form a soft dough. On a surface lightly dusted with Fibre Mix, knead the dough until smooth. Divide the dough into 6-8 pieces and shape into rough rounds, approx 1inch deep. Place on a baking tray, top each roll with the remaining cheese and pumpkin seeds and bake in a pre-heated oven for approx 20-25 minutes until golden brown and cheese is bubbling. Allow to cool slightly on a wire rack.