Low carb gozleme - Cooking, Coaching & Conversations with Dr Lucy Burns

This week on Cooking, Coaching & Conversations Dr Lucy Burns is experimenting with a brand new dish - spinach and cheese gozleme.

Ingredients

• 400g shredded mozzarella cheese
• 125g cream cheese, cubed
• 100g LSA
• 100g hemp seed protein powder
• 1 tsp baking powder
• 1 tsp gelatin
• salt
• 2 eggs
• baby spinach leaves
• creamy feta cheese, chopped
• grated tasty cheese

Instructions

1. Preheat your oven to 160C.
2. In a saucepan, add your mozzarella cheese and cream cheese. Turn it on to medium-low heat and allow it to melt.
3. In a large bowl, add the LSA, hemp protein, baking powder, gelatin & salt. Stir to combine.
4. Add the eggs to the dry ingredients and stir to combine and break up the eggs.
5. Add the melted cheese to the bowl with the other ingredients and stir to combine.
6. Take a quarter of the dough and roll out the dough between 2 pieces of baking paper into a thin layer. Repeat with remaining dough. This will make 2 gozleme.
7. Cut out some small holes in the two top layers of the dough.
8. Place the bottom sheet of dough on a lined baking tray and sprinkle over baby spinach leaves, feta cheese, grated cheese and a sprinkle of salt.
9. Top with the other sheet of dough with the holes in it.
10. Press down on the dough and around the edges. Repeat to create a second gozleme.
11. Bake in the oven until golden brown, approximately 15 minutes.