Malzemeler
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1 tea glass chickpea flour (90g)
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1 tea glass oat flour (85g)
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1 egg
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2 tablespoons Livvy Olive Oil (20g)
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10 black olives
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6 sun-dried tomatoes
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2 teaspoons salt
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1 teaspoon oregano
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2 teaspoons black cumin seeds
Tarifler
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Soak the sun-dried tomatoes in warm water for 15 minutes until softened, then chop.
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Remove the pits from the olives and chop them.
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Add the sun-dried tomatoes and olives to a food processor and pulse.
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Then add the egg, chickpea flour, oat flour, olive oil, and spices, and continue processing until well combined.
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Spread the mixture very thinly onto a baking tray lined with parchment paper using a spatula.
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Before baking, score the dough with a knife to form 32 pieces (4×8).
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Bake in a preheated oven at 180°C (356°F) for about 30 minutes, or until the tops are lightly golden.
