Savoury Cheese Roulade
6 Eggs seperated
2 tablespoons butter, unsalted melted
1/3 cup (34g) Parmesan Cheese grated
1/3 cup (38g) Cheddar Cheese grated
1/3 cup (37g) Coconut flour
1/2 teaspoon baking powder
1/2 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup (38g) Feta Cheese crumbled
2 spring onions finely chopped
1/2 cup (120ml) milk
2 tablespoons olive oil
2 tablespoons parsley, fresh chopped
2 tablespoons chives, fresh chopped
Preheat the oven to 190C/375F degrees
Grease and line a long baking tin with parchment paper.
Beat the egg whites until stiff peaks form.
In another bowl, place the egg yolks, butter, Parmesan and Cheddar and mix well.
Add the baking powder, salt, pepper, garlic powder, baking powder and coconut flour. Stir until combined.
Add the milk, parsley and chives and blend into almost a dough.
Fold in the egg whites and gently mix until combined.
Pour into the baking tin, smooth evenly and bake for 12-15 minutes until golden and firm.
Whilst this is cooking, prepare the filling.
Heat the olive oil in a frying pan.
Add the spinach and spring onion and gently cook for 3-5 minutes until the spinach is wilted.
Remove from the heat and add the feta cheese. Season to taste with salt and pepper. I sometimes add a pinch of nutmeg.
Remove the roulade from the oven, loosen the sides of the tin gently, then turn out the roulade onto a large piece of parchment paper. This will be used for rolling.
Remove the parchment paper from the top of the roulade.
Spread the spinach filling evenly over the roulade.
Using the edges of the bottom parchment paper, gently yet firmly, roll the roulade from the smaller edge.
Slice, eat and enjoy!
A savoury gluten free cheese roulade that is flavoured with fresh herbs and filled with spinach. Perfect for a spring day lunch or a summer picnic. Hot or cold this is a delicious healthy recipe.
Wednesday, January 25, 2017 - 8:34am