ingredients
For the roll
1 pack Beamy egg alternative mix- 450 ml refrigerated cold water (3–4°C)
- 30 ml extra virgin olive oil
- 60 g Manitoba flour
- 6 g baking powder
For the filling
- Plant-based cream cheese, as needed
- Cherry tomatoes, as needed
- Rocket, as needed
- Salt, to taste
- Extra virgin olive oil, as needed
- Balsamic glaze, as needed
method
1
Place the Beamy mix, cold water, oil, Manitoba flour and baking powder in a bowl. Whisk until smooth and free of lumps.
2
Pour the mixture into a baking tray lined with baking paper, spreading it into an even layer. Bake in a preheated oven at 180°C until completely cooked and lightly golden.
3
Leave the roll base to cool completely. Spread the plant-based cream cheese over the entire surface, then add the chopped cherry tomatoes, rocket, a pinch of salt, a drizzle of oil and a few drops of balsamic glaze. Leave a border approximately five finger-widths wide at the far edge to make the roll easier to seal.
4
Gently roll it up, starting from one of the longer sides. Wrap it in cling film and leave to rest in the refrigerator for at least 1 hour.
5
Remove the cling film, cut the roll into slices and serve well chilled.
