Before I began eating low FODMAP I regularly enjoyed a beautiful roulade at one of my favourite cafes. I have regularly gazed into the café cabinet since I started low FODMAP and craved a taste of the beautiful and light lunch delight. Of course, like most roulades it contains sour cream, cream cheese or other dairy products as the filling.
I’ve been getting creative with eggs and leftover steamed vegetables – two things that are plentiful in my house. I’ve been looking for new ways to use both of these ingredients and came up with this yummy roulade. It has a beautiful flavour and is completely gluten and dairy free. It’s a spectacular option breakfast, lunch, dinner, for drinks and nibbles or for wowing guests next time you have visitors.
I used some great produce from my garden including the Cavolo Nero variety of Kale, but you could use spinach or other kale variety if you choose.