Grain Free Gozleme (& a Vegan Option)
This recipe was inspired by my uni days, when my housemate and I would go to the farmers market every Sunday just to buy one bunch of organic kale and a large feast of hot gozleme! (Priorities, huh)! When I was advised to stop eating gluten to manage my autoimmune disease, gozleme was officially off the menu. However, it has made a comeback with this not only gluten-free, but grain-free version. This recipe makes gozleme that are slightly crispy on the outside and a perfect gooey, doughy texture on the inside. Such a simple recipe, but the flavours and textures are just SO good – perfect for a quick meal that will impress! Packed with spinach and garlic and a pastry that is grain-free, these are tummy friendly and a perfect healthy meal. I have included tips for how to make these vegan, which includes a recipe for a simple cashew cheese. I hope you enjoy these just as much as 2012 uni student me enjoyed her weekly farmers market gozleme splurge!
Makes 4
1 cup almond meal
1 cup tapioca flour
1 cup coconut almond milk
300g baby spinach
8 cloves garlic, crushed
2 eggs
80g goat cheese or Danish feta (or see vegan cheese recipe at the bottom)
½ cup freshly grated parmesan (optional)
Sea salt and black pepper
Ghee, butter or olive oil
Lemon wedges, to serve
1. Whisk the batter ingredients together in a medium sized bowl or place them all into a blender to combine.
2. Preheat a medium sized non-stick pan over medium high heat – I use a crepe pan.
3. Meanwhile, place the baby spinach into a large mixing bowl with the crushed garlic and eggs. Scrunch the mixture with your hands until it becomes ‘floppy’. Add the salt and pepper and crumble in half of the goat cheese. Stir gently to combine.
4. Place 2 tsp. ghee into the pan and swirl to coat. Pour ¼ of the batter into the pan, swirling it like a crepe to spread to the edges. Allow to cook for a couple of minutes or until just beginning to brown. Spread some more ghee on top of it before flipping it over.
5. Spread ¼ of the spinach mixture over one half of the batter (semi-circle), then sprinkle with more goat cheese and some parmesan, if using. Immediately fold the gozleme over the filling and press down on top to wilt the spinach. Flip over and crisp the other side a little more.
6. Immediately transfer to a chopping board and cut into 3-4 pieces and serve straight away with a wedge of lemon to squeeze over the top.
7. If you need to cook all 4 before serving, have the oven preheated and place each one onto a wire rack in the oven to keep warm while you make the others. Don’t put the gozleme onto a tray or plate as this will cause it to sweat and turn soggy.
Vegan options:
- Omit the egg and instead use a drizzle of olive oil to help the spinach turn ‘floppy’
- Use a sprinkling of nutritional yeast instead of parmesan
- Use the vegan cheese below instead of goat cheese
Vegan cheese:
¾ cup raw cashews, soaked overnight
1 tbsp. lemon juice, freshly squeezed
½ tsp. salt
1-2 tbsp. water
Blend all ingredients in a coffee grinder or small food processor until smooth and creamy. Place dollops on top of the spinach mixture before folding the gozleme. Can be made ahead and stored in the fridge.