Low Carb Austrian Strudel

local_grocery_store Ingredients

• 2 zucchini, thinly sliced (approx. 400g)
• 1 eggplant, thinly sliced (approx. 300g)
• 8 oz mushrooms, sliced
• 1 onion, chopped (approx. 200g)
• 2 cloves garlic, minced
• 2 cups almond flour
• 1/2 cup butter, cold, diced
• 1 egg, beaten
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano

restaurant_menu Method

1. 1.Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. 2.In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the zucchini, eggplant, and mushrooms and cook until tender, about 10 minutes. Season with salt, pepper, thyme, and oregano.
3. 3.In a large bowl, combine the almond flour, butter, egg, salt, pepper, thyme, and oregano. Use your hands to mix until a dough forms.
4. 4.Place the dough on a sheet of parchment paper and roll out into a rectangle. Spoon the vegetable filling onto the dough, leaving a border around the edges. Use the parchment paper to help roll the dough into a log, tucking in the edges as you go.
5. 5.Transfer the strudel to the prepared baking sheet and brush with beaten egg. Bake for 25-30 minutes, until golden brown.
6. 6.Slice and serve warm.

lightbulb_outline Tips

• chevron_rightFeel free to add or substitute your favorite vegetables to make this dish your own!
• chevron_rightServe with a side salad for a complete meal.