Dairy Free Leftovers Roulade

Published on January 25, 2015 | By
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    • Cook Time
    • Minutes

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.

Ingredients

  • 4 eggs, separated
  • 4-5 stalks kale (Cavolo Nero variety)
  • Green tops of 2 spring onions
  • 3 small or 1 large silverbeet leaves
  • 1 cup leftover steamed vegetables (such as carrots, pumpkin, broccoli, spinach etc)
  • 3/4 cup sunflower seeds
  • Juice of 1/2 a lemon
  • 1 teaspoon cumin or paprika
  • 1/2 cup water
  • Pinch Himalayan salt

Nutrition Info

Instructions

  1. Preheat the oven to 180 degrees Celsius.
  2. Line a rectangle baking tray with baking paper.
  3. Place the egg whites into a bowl. Beat for five minutes or until stiff.
  4. Meanwhile, place the kale, spring onion tops, silverbeet into a food processor. Process until finely chopped.
  5. Add the steamed vegetables and process until smooth.
  6. Add the egg yolks and a pinch of salt to the mixture. Process until smooth.
  7. Pour the mixture onto the lined baking tray.
  8. Bake for 15 to 20 minutes, or until the mixture is cooked, slightly golden and puffed.
  9. Remove from the oven and place a piece of baking paper over the top of tray. Flip the tray onto the paper and peel off the top layer of baking paper.
  10. Starting from one end, roll the baked egg mixture up into a tube shape with the baking paper in the inside. Leave to cool.
  11. To make the filling: soak the sunflower seeds in some water while the tube cools and for at least 30 minutes.
  12. Drain the sunflower seeds and place into a food processor, blender or mini chopper bowl.
  13. Add the lemon juice, cumin or paprika, water and salt. Process until a smooth sour cream like texture is achieved.
  14. Once the tube is cooled, unroll the tube and lie onto a flat chopping board or kitchen bench.
  15. Spread the sunflower seed cream mixture evenly across the top, smoothing out the top with a knife.
  16. Starting at one end, roll the baked egg mixture back up into a tube shape.
  17. Wrap the tube tightly in cling film and place in the fridge to chill overnight.
  18. Cut into pieces and serve with your favourite salad.
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