INGREDIENTS
1 handful
Basil
3
Garlic cloves
1
Onion, small
1 handful
Sundried tomatoes
3 tbsp
Sacla free-from pesto
120 milliliters
Vegan cream cheese
80 g
Polenta
2 tsp
Baking powder
45 g
Chickpea flour
65 g
Gluten-free flour
1
Salt and pepper
1 tsp
Apple cider vinegar
3 tbsp
Olive oil
180 milliliters
Water