The Ultimate Lectin Free Vegan Hazelnut Scrolls Recipe

May 16, 2025 Lauren

We may earn money or products from the companies mentioned in this post.

Baking is one of my favorite ways to unwind, so I’m always looking for treats that fit my dietary goals. Over the past couple years, I’ve learned how rewarding it feels to enjoy pastries that are not only homemade but also lectin free, vegan, gluten free, and made without added sugar or dairy.

When Mother’s Day was coming up, I wanted to make something sweet and special for my mum as well that I knew would be healthy. These scrolls are friendly for those avoiding eggs as well because of a simple flaxseed meal substitute that gives them a perfect texture without any animal products.

What I love most about this recipe is how simple it is. The ingredients are easy to find in health food stores or even most supermarkets. You can make these scrolls by hand, so there’s no need for any fancy machines. The process is straightforward and the results always feel special enough to share. Plus, the satisfaction of baking something wholesome from scratch makes it all the more enjoyable as you know exactly what’s in it.

Why Eat Lectin Free, Vegan, and Allergy Friendly Pastries?

Gentler on digestion. Going lectin free and gluten free can help people who have sensitive stomachs or issues like bloating and discomfort after eating traditional baked goods.
Supports a balanced diet. By skipping dairy, eggs, and refined sugar, I feel good about making treats that fit into a plant-based lifestyle. The flaxseed meal adds omega-3s and fiber, which are helpful for overall wellness.
Allergy friendly. As I can’t have eggs or dairy, recipes like this make it possible for us to share sweets without that worry as well. The egg replacement with ground flaxseed works great and keeps the rolls moist.
Less processed ingredients. Using allulose lectin free flours means I can control what goes into my snacks. There are no artificial additives, and I keep everything as natural as possible.
Sweet, satisfying taste. These scrolls don’t lose any of their delicious flavor just because they avoid common allergens. The hazelnut filling is rich and the dough bakes up soft every time.

Eating this way not only feels better for your body, but it also opens up new ways to enjoy baked goods with a wider variety of friends and family. Sharing food that’s both tasty and allergy friendly is always rewarding, and you might be surprised by how much you enjoy these alternatives even if you don’t have dietary restrictions yourself.

How to Make Vegan Hazelnut Scrolls

Prepare the Dough

✨ Scroll Dough (use from original “Lectin Free Bread” recipe)

Prepare the bread dough exactly as the recipe outlines — using cassava flour, psyllium husk, flax, and other ingredients from the original recipe.
→ Make the full batch, but after mixing and kneading the dough, don’t shape it into a loaf.

Make the Filling

✨ Hazelnut Cocoa Filling

¼ -1/3 cup hazelnut butter (or almond butter if you like)
1 tablespoons organic cocoa powder (depending on how rich you want it)
2–3 tablespoons allulose (or to taste)
½ teaspoon vanilla extract (optional)
Pinch of salt (optional, brings out flavor)
Coconut oil – I added this to make the filling more spreadable

Mix together in a small bowl until smooth and spreadable. Taste and adjust sweetness or cocoa intensity as you like. Also if its a bit firm, i added some coconut oil to make it more spreadable.

Get The Oven Hot

Preheat the over to about 200°C

Roll, Fill, and Slice

Place a piece of parchment paper on your work surface and sprinkle it lightly with arrowroot or tapioca flour. Pat or gently roll the dough into a rectangle about 1/2 inch thick. I like to make sure it’s at least 8″ by 13″. I did about 10″ by 15″ for this particular one I made for the first time.

Spread the hazelnut filling evenly over the dough, leaving a border along one edge to help seal the scrolls. Grab the parchment paper to assit with the rolling of the dough up into a log. Keep it tight and pinch the sides as you roll to keep it all together and tight. Then I cut in half, and then measure out even gaps which were about 1/2 inch thick. So it should make about 10 – 12 pieces.

Bake Until Golden

Arrange the scrolls cut side up on a parchment lined baking sheet. I also rubbed with coconut oil before I put in the scrolls so they don’t stick when I get them out of the over.. For a little extra shine, brush with plant milk. Bake at about 350°F (180°C) for about 30 – 35 minutes or until they are golden on top and the middles feel firm to the touch. I baked mine for about 40 mintes. Cool for about 10 minutes before serving. Enjoy them warm with a mug of herbal tea or your favorite coffee.

Tips, Variations, and Making It Your Own

Make it extra nutty by adding chopped walnuts or almonds to the filling for additional texture and flavor.
The dough can be made ahead and refrigerated overnight. Let it soften slightly before rolling out for easier handling.
You can experiment with spices like cardamom or ginger for a warming touch, or top the scrolls with a sprinkle of cinnamon after baking.

Feel free to add in your own ingredients to fit your taste. If you’re feeling adventurous, a drizzle of sugarfree glaze made from powdered allulose and almond milk can make these scrolls even more eye-catching.

Common Questions About Lectin Free Pastries

Can I use differnt flour alternatives?

I haven’t tried this recipe with different flour alternatives yet as it works well as it is. Let me know though if you try with a different lectin free flour and they turn out well?

What can I use for a different sugar alternative?
I usually use just Allulose now as my sugar repayment, but sometimes still use the Lakanto Monkfruit sweetener as well. Haven’t really been a fan of stevia so don’t use it much. You could also use inulin powder as another option, but this tends to be a bit more expensive.

How do I best store them?
Let them cool, then I always store them in a sealed container then put them in the freezer. Then when you want them again, just defrost them and pop them in the over for like 10 minutes and they’re yummy again.

Share Your Scrolls!

I hope you enjoy baking these lectin free vegan hazelnut scrolls as much as I did. If you try them or switch up the fillings, I’d love to hear how your batch turns out. I have made similar with pistashio butter and as cinnamon scrolls but would love to hear from you if you try them?

Don’t hesitate to share your favorite flavor tweaks or tips for keeping the scrolls extra soft and delicious. Baking is always better when you can swap ideas and learn what works best in your own kitchen! Anyone who stumbles upon this recipe is invited to experiment, share, and make it their own special treat. Happy baking!