pumpkin rolls with olive oil
vegan & glutenfree
Servings: 8 pieces
Ingredients
- 1 tbsp rosemary needles
flour mix
- 150 g wholemeal rice flour
- 100 g ground almonds
- 100 g food starch (potato or tapioca)
- 10 g ground psyllium husk
- 20 g tartar baking powder
- 1 tsp xanthan glutenfree
- 1 tsp ground turmeric
- 1 strong pinch of salt
- 1 pinch of ground pepper
remaining ingredients
- 80 g olive oil (extra vergine) extra virgin
- 250 g pumkin puree
- 3 tbsp oats , glutenfree
- 1 handful walnut kernels
Instructions
- Finely chop the rosemary needles and mix it together with the flour -mix ingredients in a bowl. Add olive oil and knead between fingers with flour mixture to form a crumbly dough. Add the pumpkin puree and 2 tbsp of ice cold water. Knead briefly until smooth.
- Roll out the dough on a lightly floured surface or directly on a baking sheet into a circle, about 18 cm. Sprinkle with oatmeal and coarse chopped walnuts. Now carefully roll it out into a circle of about 20 cm and divide it into 8 cake pieces with a knife. Pull these a little apart.
- Bake in a preheated oven at 180 degrees convection (top/bottom heat 200 degrees) for 15- 20 minutes. Let them cool on a cooling rack. They taste best lukewarm.