Gluten-free pancakes with roasted garlic and baby spinach sauce
Gluten-free meatballs with a creamy sauce of roasted garlic and baby spinach. A quick and healthy recipe full of flavor, ideal for celiacs and gluten-free diets.
Ingredients
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- 200 g Liana gluten-free flakes
- 1 package baby spinach (125 g)
- 1-2 cloves of fresh garlic
- 5-6 cloves of roasted garlic
- approx. 50 g parmesan cheese
- 2 basil leaves
- about 20 g walnuts
- approx. 100 -120 ml olive oil
- salt, pepper, amounts to taste
- + sprinkles: cashew nuts, parmesan, chili
- First, roast the garlic. Cut the top off the whole head, wrap it in foil, drizzle with olive oil and roast at 180 degrees for 30 minutes. (Some garlic needs more time, sometimes I roast it for up to 50 minutes)
- Meanwhile, blend the washed and dried baby spinach with olive oil and gradually add all the ingredients, finally a few cloves of roasted garlic. (I keep the remaining cloves for spreading)
- Cook the dumplings according to the instructions. While still warm, mix them with the green sauce, sprinkle with Parmesan, chopped cashews, and dried chili.
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Ingredients
Print recipe
Share on Facebook
- 200 g Liana gluten-free flakes
- 1 package baby spinach (125 g)
- 1-2 cloves of fresh garlic
- 5-6 cloves of roasted garlic
- approx. 50 g parmesan cheese
- 2 basil leaves
- about 20 g walnuts
- approx. 100 -120 ml olive oil
- salt, pepper, amounts to taste
- + sprinkles: cashew nuts, parmesan, chili
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