INGREDIENTS
6
Cherry tomatoes
1 tsp
Garlic powder
15 g
Oregano or basil, fresh
30 g
Sundried tomatoes
240 milliliters
Almond milk
40 g
Kalamata olives
30 g
Arrowroot
1 tsp
Baking powder
1 tsp
Bicarbonate of soda
70 g
Brown rice flour
70 g
Buckwheat flour
120 g
Chickpea flour
1
Red pepper, large roasted
1
Sea salt & black pepper
1 tbsp
Apple cider vinegar
80 milliliters
Olive oil
2 tbsp
Flaxseed, ground
35 g
Pine nuts