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spinach and cheese roulade, LCHF, banting, caveman, primal, recipe

Spinach & Cheese Roulade

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A lovely brunch, lunch or dinner option. Simple to make and looks really impressive.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 25 mins
Categories: Banting / Paleo / Low Carb, Breakfast, Eggs, Light meals, Lunch, Main Ingredient, Mains, Meals and Courses, Special Diets, Vegetarian

issue 52

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Ingredients

Filling
1 C (250 ml / 230 g) plain cream cheese, at room temperature
1 avocado
pinch of cayenne pepper
180 g green beans, blanched
2 Tbsp (30 ml) slivered almonds, toasted

optional* 200 g cooked rotisserie chicken meat, shredded (omit for a vegetarian version)

Roulade
1 Tbsp (15 ml) butter
3 C (750 ml /135 g) spinach, chopped
1 Tbsp (15 ml) garlic, crushed
½ C (125 ml / 50 g) almond flour
¼ C (60 ml / 25 g) coconut flour
1⁄3 C (80 ml) coconut milk
½ C (125 ml / 100 g) ricotta cheese
½ C (125 ml / 50 g) cheddar, grated
1 tsp (5 ml) baking powder
1 tsp (5 ml) fine salt
2 eggs, separated
1 Tbsp (15 ml) psyllium husk

micro herbs, to garnish

Method

Filling

Place the cream cheese, avocado and cayenne pepper in a food processor and blend until smooth.

Roulade

Preheat the oven to 170 °C.

Line a baking tray (30 x 25 cm) with baking paper or a non-stick baking sheet. Spray with non-stick cooking spray.

Heat the butter in a frying pan and add the spinach and garlic. Fry for 5 minutes until wilted. Add the wilted spinach to a food processor together with the almond flour, coconut flour, coconut milk, ricotta, cheddar, baking powder, salt and egg yolks. Blend until smooth. Stir in the psyllium husk.

Whisk the egg whites until stiff. Fold this into the spinach mixture and spread evenly on the lined tray. Bake for 15-18 minutes until firm. Remove and cool for 5 minutes.

Lightly wet a clean kitchen towel. Flip the roulade over onto the towel so that the baking paper is facing upwards. Gently peel it off and slowly roll up the roulade from the shorter side inside the cloth. Leave to sit like this for 5 minutes.

Unroll the roulade. Spread with the avo and cream cheese mixture. Place the cooked beans on one side of the roulade along the shorter side). Scatter the chicken and nuts on top. Gently roll up the roulade as a Swiss roll would be rolled.

Garnish with micro herbs.  Slice and serve with a green salad.

TIP: Roulades can crack when rolling. If it does crack, simply add a few strategic micro herbs – none of your guests will even notice.