Savory Cookies Tomatoes & Peppers (Printer-Friendly Version)
# Shopping List:
01 -
50 grams of almond flour.
02 -
90 grams of buckwheat flour.
03 -
100 grams of plant-based soy yogurt.
04 -
1 whole egg.
05 -
40 grams of olive oil from the tomatoes or peppers jar.
06 -
110 grams of jarred sundried tomatoes or oil-packed bell peppers.
07 -
One tablespoon of dried Herbes de Provence.
08 -
Freshly ground black pepper.
09 -
1/4 teaspoon of baking powder.
# Let's Cook:
01 -
Whisk the egg in a bowl, then mix it with the plant-based yogurt.
02 -
Mix together the buckwheat flour, almond flour, and baking powder until you’ve got a smooth dough.
03 -
Mix in the chopped sundried tomatoes or peppers, olive oil, herbs, and black pepper.
04 -
Spoon small portions of dough onto a baking tray lined with parchment paper.
05 -
Put them in the oven at 200°C for about 15-20 minutes, or until they look golden brown.
# Cook's Tips:
01 -
You can swap the sundried tomatoes with marinated peppers for a twist.
02 -
Store these cookies in an airtight container for 3-4 days.