Spinach and fetta bread rolls
Breakfast wraps
SERVES 4 PREP AND COOK TIME 50 MINUTES Nutritional count per wrap: 14.7g total fat;
3.8g saturated fat; 1518kJ ( 363 cal); 27g carbohydrate; 28.6g protein; 2.6g fibre. cooking-oil spray
4 eggs
4 (260g) rindless bacon rashers 1 tablespoon dairy-free spread 150g button mushrooms, sliced thinly
60g baby spinach leaves 2 tablespoons gluten-free barbecue sauce GLUTEN-FREE WRAPS 2 eggs
1 cup (135g) gluten-free self-raising flour ⅓ cup (50g) buckwheat flour
⅓ cup (45g) gluten-free plain flour
⅓ cup (50g) 100 per cent corn cornflour 1½ teaspoons salt
⅔ cup (160ml) soy milk
⅔ cup (160ml) water
1 GLUTEN-FREE WRAPS Beat eggs in a bowl with an electric mixer until thick and pale. Add sifted dry ingredients, and the combined milk and water, alternately, stirring until just combined; do not over-mix. Heat a flat sandwich press until light indicates it is ready to use; spray with oil. Pour ⅓ cup of mixture in a circle shape onto press; fully close lid and cook for 2 minutes or until golden brown. Transfer to a plate. Repeat to make 8 wraps.
2 Spray a medium frying pan with oil; cook eggs over medium heat until the whites are firm and the yolks are cooked to your liking. Transfer eggs to a plate; cover to keep warm.
3 Cook bacon in the same pan until crisp. Transfer to a plate; cover to keep warm. Melt dairy-free spread in same heated pan; cook mushrooms over medium heat for 5 minutes or until browned.
4 Divide spinach, mushrooms and bacon between 4 wraps. Drizzle with barbecue sauce, then top with egg. Season. Roll the wraps to serve. Reserve remaining wraps for another use. Unfilled wraps suitable to freeze. Not suitable to microwave.
Spinach and fetta bread rolls
MAKES 8 PREP AND COOK TIME 1 HOUR Nutritional count per serve: 30g total fat ( 8g saturated fat); 2439kJ ( 583cal); 44mg cholesterol;
66g carbohydrate; 11g protein; 4g fibre. 1 bunch (280g) spinach
3 cups (405g) gluten-free plain flour ½ cup (75g) potato flour
½ cup (80g) brown rice flour
½ cup (80g) white rice flour 3 teaspoons (10g) dried yeast 2 teaspoons salt
2 teaspoons xanthan gum
1 egg
3 egg whites
¾ cup (180ml) extra virgin olive oil 1 teaspoon vinegar
2 cups (500ml) warm water
200g crumbled fetta 1 Grease and line an oven tray with baking paper.
2 Wash and trim spinach; place in a heatproof bowl. Pour boiling water over spinach; stand for 1 minute. Drain. Rinse under cold water; drain. Squeeze excess water from spinach. Roughly chop. 3 Combine sifted flours, yeast, salt and gum in a large bowl.
4 Place the egg, egg whites, oil, vinegar and 1½ cups of the warm water in a large bowl of an electric mixer; beat on medium speed for 3½ minutes. Add the remaining water and the flour mixture, 1 cup at a time, beating until mixture is combined and smooth. Fold chopped spinach and fetta through dough.
5 Divide dough into eight portions. With wet hands, roll portions into balls. Place balls on an oven tray. Cover; stand in a warm place for 45 minutes.
6 Preheat the oven to 220°C (200°C fan-forced).
7 Bake rolls for 40 minutes or until golden and rolls sound hollow when tapped. Leave rolls on tray for 5 minutes; transfer to a wire rack to cool. Serve warm. Suitable to freeze. Not suitable to microwave.