Wild Garlic Rolls
The gluten‑free wild garlic rolls from Spoonsparrow bring plenty of vital nutrients and a rich spring aroma to the plate.
Ingredients
- 0.25 cube yeast (11 g)
- 150 ml lukewarm milk (3.5 % fat)
- 1 tsp raw cane sugar
- 80 g ground psyllium husk flour
- 90 g almond flour
- 30 g coconut flour
- 1 tsp salt
- 2 Eggs
- 125 g low‑fat quark
- 10 g guar gum (2 tsp)
- 100 g wild garlic leaves
- 50 g Pine nuts
- 50 g Parmesan (30 % fat in the cheese)
- Pepper
- 100 ml olive oil
Instructions
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1.
Crush yeast into milk, add sugar and dissolve. Mix psyllium husk flour, almond flour, coconut flour and 1 tsp salt; knead in eggs and quark. Fold in the yeast mixture, then stir in guar gum to form a moist dough; cover and let rise for 2 hours.
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2.
Meanwhile, trim, wash, dry, and chop wild garlic. Toast pine nuts in a non‑stick pan without oil over medium heat for 3–5 minutes, then cool. Grate Parmesan finely.
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3.
Blend pine nuts with wild garlic, salt, pepper, and 80 ml olive oil in a blender to make pesto. Cover the pesto with remaining oil and let it rest for 2 hours.
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4.
Roll out dough on a baking mat (about 24 x 36 cm) or floured surface; spread wild garlic pesto over it and roll from the long side. Cut into 8 pieces. First place in paper cups, then transfer to a muffin tin and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 15 minutes until golden brown.
