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Tomato spinach twister

Tomato spinach twister


For the dough:

  • 200 g of Bake-Free soft sports bread flour mixture + 10 g for sublimation
  • 30 g of almond flour
  • 220 g lukewarm water
  • half a package of yeast
  • 1 g coconut flower sugar
  • 5 g Himalayan salt
  • garlic granules, pizza spice mix to taste
For the filling:
  • 1 handful of baby spinach
  • 60 g of concentrated tomatoes
  • 40 g of water
  • the pizza spice mixture, Himalayan salt, and garlic granules to taste
  • 30 g blanched almonds

Mix the ingredients for the dough and let rise covered in a warm place for 30 minutes. For the filling: mix the concentrated tomatoes with water and spices, and roughly chop the almonds.
On a floured surface, stretch the dough into a circle, cover it with silicone baking paper and, leaving the middle, spread it with tomatoes, sprinkle it with almonds and spread the spinach evenly over it. Cut them in a radius and roll them in one by one (I got 21 twisters). Leave covered in a warm place for another 10 minutes, then bake in a preheated oven at 190 degrees for 20 minutes, bottom-up.

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