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Home optioneel: 20 (black) olives and 10 sun-dried tomatoes

optioneel: 20 (black) olives and 10 sun-dried tomatoes

Name: optioneel: 20 (black) olives and 10 sun-dried tomatoes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5-6 people
Cuisine: Dutch
Ingredients: 250 g gluten-free self-raising flour; 2 teaspoons cream of tartar baking powder; 1 teaspoon baking soda; 125 ml lukewarm water; a splash of olive oil; 1 tablespoon dried basil; 1 tablespoon dried oregano; 2 tablespoons crushed flaxseed; 1 egg; 1 tablespoon sesame seeds; 3 slices mild goat cheese; 12 sun-dried tomatoes; 30 black olives; 3 handfuls arugula; optional grilled eggplant (50 min in the oven at 200°C)

Recipes Gluten-free Lunch Summer

A cheese roll. We Dutch are famous for them worldwide! But what if you can't just eat a regular roll, or you're allergic to cow's milk? Then try this new recipe: a homemade gluten-free roll with goat cheese, sun-dried tomato and arugula. A nice change!

Recipe

optioneel: 20 (black) olives and 10 sun-dried tomatoes

Most Dutch people can't do without a cheese roll. With this recipe you don't have to either, even if you have a gluten or cow's-milk allergy.

Course	Lunch
Kitchen	Dutch
Servings	5-6 people

Preparation time

Preparation time	20 min
Time in oven	15-18 min
Total	40 min

Equipment

Oven
Food processor (optional)
Baking paper
Measuring spoons

Ingredients

250 g gluten-free self-raising flour
2 teaspoons cream of tartar baking powder
1 teaspoon baking soda
125 ml lukewarm water
a splash of olive oil
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons crushed flaxseed
1 egg
1 tablespoon sesame seeds
3 slices mild goat cheese
12 sun-dried tomatoes
30 black olives
3 handfuls arugula
optional grilled eggplant (50 min in the oven at 200°C)

Gluten-free roll with goat cheese

Preheat the oven to 220°C
Put the flour, cream of tartar baking powder, baking soda, flaxseed and dried herbs into the food processor. Pour in the water and the olive oil and let the machine knead this into a dough. Add some gluten-free flour if the dough remains too wet. You can of course also knead by hand
Line a baking tray with baking paper. Make balls from the dough and press them slightly flat on top. Repeat until all the dough is used up
Beat the egg and brush the dough with it using a pastry brush. Then sprinkle the rolls with the sesame seeds and put them in the oven.
Bake for about 15-18 min (they won't really turn brown)
Let the rolls cool slightly and then top two rolls with half a slice of goat cheese each. Chop the olives and sun-dried tomatoes and place them on the goat cheese. Finish with some arugula
You can also add some eggplant if you have time: cut half an eggplant into cubes and put them on a baking tray for 50 min in a 200°C oven or briefly grill in a grill pan. Enjoy!

Cooking mode Prevents your screen from going to sleep

These gluten-free rolls with goat cheese, olives and sun-dried tomatoes are perfect for lunch or as part of a larger grazing platter. The rolls are soft inside and have a nice crust from the sesame seeds. Serve them warm for the best result.

Have a little extra time? Then add grilled eggplant as a topping for even more flavor. The rolls are also delicious the next day — store them in a sealed container at room temperature. You can also knead the dough by hand if you don't have a food processor.

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