Name: optional: 20 (black) olives and 10 sun-dried tomatoes
Prep time: 20 min
Cook time: 40 min
Yield: 5-6 people
Cuisine: Dutch
Ingredients: 250 grams gluten-free self-rising baking flour; 2 teaspoons tartaric baking powder; 1 teaspoon baking soda; 125ml lukewarm water; dash of olive oil; 1 tablespoon dried basil; 1 tablespoon dried oregano; 2 tablespoons crushed flaxseed; 1 egg; 1 tablespoon sesame seeds; 3 slices young mature goat cheese; 12 sun-dried tomatoes; 30 black olives; 3 handfuls of arugula; possibly grilled eggplant (50 min in the oven at 200 degrees)

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Home Recipe overview optional: 20 (black) olives and 10 sun-dried tomatoes

Recipes Gluten free Lunch Summer

A cheese sandwich. We, the Dutch, are known worldwide for it! But what if you can't eat just any sandwich right now, or are allergic to cow's milk? Then get started with a new recipe; a homemade gluten-free sandwich with goat cheese, sun-dried tomato and arugula. Something different again!

Recipe

optional: 20 (black) olives and 10 sun-dried tomatoes

Most Dutch people can't live without a cheese sandwich. With this recipe, you don't have to, even if you have a gluten or cow's milk allergy.

Course	Lunch
Kitchen	Dutch
Servings	5-6 people

Preparation time

Preparation time	20 min
Total	40 min

Equipment

Oven
Food processor (optional)
Baking sheet
Measuring spoons

Ingredients

250 grams gluten-free self-rising baking flour
2 teaspoons tartaric baking powder
1 teaspoon baking soda
125ml lukewarm water
dash of olive oil
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons crushed flaxseed
1 egg
1 tablespoon sesame seeds
3 slices young mature goat cheese
12 sun-dried tomatoes
30 black olives
3 handfuls of arugula
possibly grilled eggplant (50 min in the oven at 200 degrees)

Gluten-free sandwich with goat cheese

Preheat the oven to 220 degrees
Put the flour, baking powder, baking soda, linseed and dried herbs in the food processor. Add the water and the olive oil and let the food processor knead it into a dough. Add some gluten -free flour if the dough stays too wet. You can of course also knead manually
Cover a baking sheet with baking paper. Make the dough balls and push them slightly flat at the top. Repeat until the dough is finished
Beat the egg and brush the dough with a brush. Then sprinkle the balls with the sesame seeds and put them in the oven.
Bake in about 15-18 minutes until done (they don't really get brown)
Allow the balls to cool slightly and then cover two balls with half a half slice of goat cheese. Cut the olives and sun -dried tomatoes small and place them on the goat cheese. Finish with some arugula
You can also add some eggplant if you have time: then cut half aubergine into cubes and put it on a baking tray for 50 minutes in a 200 -degree oven or grill in the grill pan. Enjoy your meal!

Kitchenware

optional: 20 (black) olives and 10 sun-dried tomatoes

Preparation time

Equipment

Ingredients

Gluten-free sandwich with goat cheese

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