Gluten Free Oatmeal Nettle Stuffed Oatmeal with Mushroom Stuffing
Gluten Free Oatmeal Nettle Stuffed Oatmeal with Mushroom Stuffing
Doses
8
kplDelicious gluten-free oat nettle rolls with a tasty mushroom filling. These are easy to make using Virtasalmen Viljatuote' gluten-free nettle flour mix.
Ingredients
- Dough
5 dl vichy
2-3 eggs (3 small or two large)
2 dl 2 dl Virtasalmi's Gluten-Free Nokkola Flour Blend or 2 dl Light Gluten-Free Flour Blend and 1-2 tbsp dried nettles in powdered form
1 tsp salt or ½ tsp salt
Oil/butter for frying
- Mushroom sample
1 litre of chanterelles (or other mushrooms)
4 slices of bacon
1 onion
1 small pepper
150 g cream cheese/cream cheese
0,5 dl leaf parsley
salt and pepper
Strong cheese or to taste
Preparation
- Dough
- Mix the ingredients with a whisk and leave to swell for 20 - 30 min.
- Fry on medium heat on both sides.
- The dough makes about 8 fritters.
- Savoury plaits can be a little thicker than sweet plaits to keep them together when filling. (Add a little more flour to the dough.)
- Mushroom sample
- Chop the mushrooms, bell pepper and onion and cut the bacon into small pieces with scissors.
- First fry the mushrooms in a dry pan until most of the liquid has evaporated - set aside.
- Brown the bacon in a pan and add the mushrooms, onion and peppers.
- When the vegetables are cooked, turn the plate to low and add the cream cheese, cream of tartar or cream of tartar.
- Season with salt and pepper and finally add the chopped parsley.
- Assemble the pancakes. Place the filling and grated cheese on the edge of each braid and roll up.
- Place the gluten-free oat nettle rolls tightly in a baking tray.
- Sprinkle the grated cheese on top of the wrapped pancakes and gratinate in the oven at 225 degrees for about 10 minutes or until the cheese has taken on colour.
© Tiina Kyttälä
BLOG: Two cooks in one kitchen
Gluten Free Whole Grain Brown Rice Flour, 500 g 