Spinach Artichoke Rolls

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Spinach Artichoke Rolls

This recipe was inspired by my love for artichokes! As I was creating this cookbook, these rolls just came together and was not on the original recipe list! I was very surprised that it came together so well and the first bite was breath taking. Go ahead and make these but beware it is hard to stop eating them!

 

Ingredients

  • 2 1/2 cups blanched almond flour, plus extra for the work surface
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon sea salt
  • 3 large eggs, at room temperature
  • 1/4 cup coconut oil, melted (plus extra for coating tins)
  • For the Filling:
  • 1 can artichokes, drained and rough chopped
  • 1 box frozen spinach, thawed
  • 4 cloves garlic, peeled and chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons olive oil or melted coconut oil
  • 1 large egg

Directions

  1. In a large mixing bowl, combine the almond flour, coconut flour, tapioca flour, baking soda, and salt together with a fork.  Whisk eggs in a small mixing bowl then add in coconut oil. Pour into the dry ingredient and stir together using a spatula.

  2. Form a dough into a disk then wrap and put in the refrigerator for 30 minutes.  Preheat the oven to 350 F.

  3. Take a large 6 holder muffin tin and brush with melted coconut oil.  Take the dough from the refrigerator and unwrap.

  4. On a clean work surface, add a combination of almond meal and tapioca flour, then place the dough on top.  Start to roll out for a thin layer oblong shape. You may need to add more of the flour combination while working.  In your food processor, add in the artichokes, spinach garlic, red pepper flakes, basil, thyme, salt and pepper. Pulse until smooth.

  5. Take olive oil or melted coconut oil and brush on the rolled out dough. Evenly spread a thin layer of the artichoke mixture on the dough to about 1/4 inch to the edge.  Starting from one edge, start to roll the dough tight to the other end. You will have a large log type roll. Cut into 6 even pieces, then place each one into the muffin tin and press down a little.

  6. In a small bowl, whisk the egg and brush on each roll.  Bake for about 18-20 minutes or until they are brown. Remove from muffin tin and enjoy!

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