Kale and Haloumi Twists

prep + cook time 1 hour (+ standing) makes 8
prep + cook time 1 hour (+ standing) makes 8
Ingredients:
  • 1 bunch kale (250g)
  • 3½ cups (470g) gluten-free plain (all-purpose) flour
  • ½ cup (75g) potato flour
  • 1 cup (180g) white rice flour
  • 3 teaspoons (10g) dried yeast
  • 2 teaspoons table salt
  • 2 teaspoons xanthan gum
  • 1 egg
  • 3 egg whites
  • ¾ cup (180ml) olive oil
  • 1 teaspoon white vinegar
  • 200g (6½oz) haloumi, grated
  • 1 tablespoon fennel seeds

1. Grease two oven trays; line with baking paper.

2 . Wash kale then tear leaves from stalks into small pieces; discard stems. Place leaves in a heatproof bowl. Pour boiling water over kale to cover; stand for 1 minute. Drain. Rinse under cold water; drain. Squeeze excess water from kale.

3. Combine sifted flours, yeast, salt and xanthan gum in a large bowl.

4. Place whole egg, egg whites, oil, vinegar and 1½ cups (375ml) warm water in a large bowl of an electric mixer; beat on medium speed for 3½ minutes. Add flour mixture, 1 cup at a time, beating until mixture is combined and smooth. Fold kale and haloumi through dough (the dough will be very wet).

5. Divide dough into eight portions. Using gluten-free floured hands, roll portions into 35cm (14in) rope shapes. Tie each shape into a knot then bring ends around the knot as pictured. Place twists on oven tray. Cover; stand in a warm place for 45 minutes.

6. Preheat oven to 220°C/425°F.

7. Sprinkle twists with fennel seeds. Bake for 40 minutes or until golden and sound hollow when tapped. Leave on tray for 5 minutes before transferring to a wire rack to cool. Serve warm.

Keeping  Twists are best eaten on the day they are made or freeze for up to 3 months.

Good for… portable Snacks, lunch boxes and picnics. Serve with a couple of cheeses and dips as part of a grazing board or with soupy or stewy dishes, to mop up the cooking juices.

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