INGREDIENTS
15 g
Basil or mint, fresh small leaves
8
Cherry tomatoes
60 g
Garlic, wild small
1/4 tsp
Herbs de provence
1
Lemon, zest of
4
Spring onions
300 g
Silken tofu
1
heaped tbsp Capers
240 g
All purpose flour
1
Black pepper
2 tbsp
Chickpea flour
240 g
Gluten-free flour mix
1/4 tsp
Nutmeg
2 tbsp
Nutritional yeast
1 1/4 tsp
Sea salt, fine
1/2 tsp
Xantham gum
10 milliliters
Olive oil
12 tbsp
Olive oil or mild coconut oil, mild
2 tbsp
Pine nuts