Baking for coeliacs: Gluten-free poppy seed roll with ricotta
Are you searching for an easy recipe that will wow your guests? Be the chef of the group with this gluten-free poppy seed roll, and your friends will want to stay forever. Check out this tasty recipe from Lucka that prepared a recipe for a roll with ricotta which you’ll love even if you eat gluten-free.
Ingredients for dough:
- 4 eggs
- 100 g of xylitol
- 20 g vanilla protein (optional)
- 20 g ground poppy seeds
- 1tsp of baking powder
- Pinch of salt
- A bit of milk as needed (1- 2 tbs)
Mix the yolks with the rest of the ingredients. Beat the egg whites into the snow and combine them with the mixture which then goes onto a baking sheet covered in parchment paper. Use the biggest baking sheet you can fit into your oven. Bake at 180 °C for about 10 to 12 minutes. After it’s done roll the dough into a cloth and let it cool down. This is important to prevent tearing.
Ingredients for filling:
- 400 g of ricotta
- 100 g jam
- Sweetener to taste (flavdrops)
Mix it until well combined and spread it on top of the cooled base, roll carefully, and put it in a fridge. You can top it with 50 g of melted white chocolate and sprinkle it with some dried raspberries and poppy seeds.
The whole cake (15 pieces): 2 075 kcal
- 1 piece: 138,3 kcal
- Protein: 6,6 g per 1 pc
- Carbs: 8,3 g per 1 pc
- Fats: 7,7 g per 1 pc
- Fibre: 0,9 g per 1 pc