INGREDIENTS
1 1/2 tsp
baking powder
1/4 tsp
black pepper
1/2 tsp
black pepper
35 g
blanched almond flour
1 1/2 tbsp
butter
2 tbsp
butter
1/4 cup
celery
1 large
egg
1 tbsp
fresh parsley
1 tbsp
maple syrup
45 g
millet flour
2 tbsp
olive oil
1 cup
onion
3 servings
parmesan
1/4 tsp
sea salt
1/2 tsp
sea salt
45 g
sweet rice flour
28 oz
tomatoes
1/2 cup
whole milk