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Spinach & Cheese Roulade

Illanique Van Aswegen
  • 55 minutes
  • Serves

INGREDIENTS

Filling

1 cup

/ 230 g) plain cream cheese, at room temperature

1

avocado

cayenne pepper

180 g

green beans, blanched

2 tbsp

slivered almonds, toasted

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

Roulade

1 tbsp

butter

3 cups

/135 g) spinach, chopped

1 tbsp

garlic, crushed

1/2 cup

/ 50 g) almond flour

1/4 cup

/ 25 g) coconut flour

1

⁄3 C (80 ml) coconut milk

1/2 cup

/ 100 g) ricotta cheese

1/2 cup

/ 50 g) cheddar, grated

1 tsp

baking powder

1 tsp

fine salt

2

eggs, separated

1 tbsp

psyllium husk

micro herbs, to garnish