Hi all. Inspiro dietitian Liam here again with this week's recipe.


Let’s face it, cheese and Vegemite are a delicious combination and what’s even better is that this recipe provides a delicious combination that’s also healthy. This is a simple, quick and cheap recipe that is a perfect snack for any occasion particularly for school or office lunches or snacks. You can eat them fresh or they can be frozen for later use!




White flour has been swapped for wholemeal flour for added fibre and minerals, low-fat milk and low-fat cheese has been used to lower saturated fat content and extra virgin olive oil has been used instead of butter to increase heart healthy fats. These are a few simple swaps that I have been made without sacrificing any of the delicious taste!


This recipe makes 12 cheesy Vegemite scrolls. (See how to make the pizza scrolls version here).


To get a tailored healthy eating plan from an Inspiro dietitian call 9028 0153.





Healthy wholemeal cheesy Vegemite scrolls prep and cooking time


Prep time: 25 minutes | cooking time: 15-20 minutes


Wholemeal cheesy Vegemite scrolls ingredients:

• 3 cups wholemeal self-raising flour
• A pinch of salt
• 3 tbsp extra virgin olive oil
• 1 cup low fat milk
• 3 tbsp vegemite
• 1 cup low fat cheese

Wholemeal cheesy Vegemite  scrolls cooking method:

• Preheat oven to 180°C
• Sift flour into a mixing bowl
• Add salt, milk and extra virgin olive oil to the flour and mix
• Place dough onto a clean and floured bench top and roll out into a rough 20-35cm rectangle

How the dough should look

• Using the back of a spoon spread the vegemite liberally over the dough, and sprinkle with ¾ of a cup of cheese
• Using the shorter side, roll into a log shape
• Cut the log into 3-4cm slices

• Place slices on a baking paper lined tray and sprinkle remainder of the cheese on the slices
• Tip: for added goodness, try sprinkling some chia seeds or sesame seeds on top of the scrolls!
• Bake for roughly 15-20 minutes or until golden brown
• Cool on a rack for 5 minutes before serving
• Click to see if 8 year old local girl Sunday enjoyed making and eating them