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🍰 Wild Garlic Spirals

290 kcal · 30 min · 4 servings

Ingredients

• 0.25 cube yeast (11 g)
• 150 ml lukewarm milk (3.5% fat)
• 1 tsp raw cane sugar
• 80 g ground psyllium husks (flour)
• 90 g almond flour
• 30 g coconut flour
• 1 tsp salt
• 2 eggs
• 125 g low-fat quark
• 10 g guar gum powder (2 tsp)
• 100 g garlic chives leaves
• 50 g pine nuts
• 50 g parmesan (30% fat in dry matter)
• pepper
• 100 ml olive oil

Instructions

1. 1. Crumble the yeast into the lukewarm milk.
2. 2. Stir in the sugar until it has completely dissolved.
3. 3. Mix psyllium husk, almond flour, coconut flour, and one teaspoon of salt in a separate bowl.
4. 4. Add the eggs and quark to the flour mixture.
5. 5. Knead the ingredients briefly into a coarse mixture.
6. 6. Pour in the yeast milk.
7. 7. Knead everything into a moist, smooth dough.
8. 8. Work the guar gum powder into the dough.
9. 9. Cover the bowl.
10. 10. Let the dough rise for two hours.
11. 11. Remove the tough stems from the wild garlic.
12. 12. Wash the leaves thoroughly.
13. 13. Drain the wild garlic well.
14. 14. Chop the leaves finely.
15. 15. Roast the pine nuts in a non-stick pan without fat over medium heat.
16. 16. Roast them for three to five minutes until fragrant.
17. 17. Remove the pan from the heat.
18. 18. Let the pine nuts cool down.
19. 19. Grate the Parmesan finely.
20. 20. Place the cooled pine nuts into a blender.
21. 21. Add the chopped wild garlic.
22. 22. Add salt and pepper.
23. 23. Pour 80 milliliters of oil into the blender.
24. 24. Puree the ingredients into a smooth pesto.
25. 25. Transfer the pesto to a container.
26. 26. Cover the pesto with a little more oil.
27. 27. Seal the container airtight.
28. 28. Let the pesto infuse for two hours.
29. 29. Roll out the dough on a baking mat or floured surface.
30. 30. Spread the pesto evenly over the dough surface.
31. 31. Roll the dough tightly from the long side.
32. 32. Cut the roll into eight equal pieces.
33. 33. Place the spirals into paper liners.
34. 34. Place the liners into a muffin tin.
35. 35. Preheat the oven to 180 degrees Celsius conventional heat.
36. 36. Bake the spirals for about 15 minutes until golden brown.

Nutrition per serving

• kcal: 290
• Protein: 14 g · Fett/Fat: 23 g · Carbs: 5 g