Ingredients:
For the dough:
- 200 g Bake-Free Low carb golden bread flour mixture
- 15 g gluten-free brewer's yeast flakes
- 4 g Himalayan (or Parajdi) salt
- garlic granules
- half a packet of baking powder (6 g)
- 280 g lukewarm, sugar-free almond drink or water
For the filling:
- 120 g vegan mascarpone-like cream
- 20 g sugar-free almond drink
- chilli, garlic granules, fresh or dried herbs to taste (oregano, basil, parsley, chives)
- Himalayan (or Parajdi) salt
- a few drops of lemon juice
On top:
- 7 g diluted peach jam
Preparation:
For the dough, mix the ingredients and leave to rest for 5 minutes. On a dry surface, stretch the dough into a thin rectangle. Mix the cream cheese with the other ingredients in a blender and spread evenly over the dough. Sprinkle with fresh herbs. Roll up, spread thinly with peach jam (don't be afraid of it, it won't be sweet) and cut into 10 equal triangles. Bake on a baking tray lined with silicone baking paper in a preheated oven at 180 °C for 25 minutes.
