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