Sundried tomatoes VG GF Biscuits

Saying goodbye to summer has always been so hard for me…. luckily I leave now in the country of eternal summer 🙂

These biscuits have been a treat for our early night drinks with friends back home last holidays (thank god I had brought my thermomix in my luggages 🙂 So sharing with you this super easy recipe: only 5 ingredients, and a good kitchen mixer (like thermomix, or magimix ideally)

They are really tasty and nourishing so unlike most aperitif snacks you keep on eating, those will fill you up quickly. But only good fats and proteins in those !

Recipe is here. Try it, taste it, and tell me how much you enjoyed it 🙂

VEGAN, GF, RSF

INGREDIENTS

• 300 grs cashews
• 3 large sundried tomatoes (in olive oil, drained from excess oil)
• 1 flaxseed egg (1 tbsp milled flax seeds, 2,5 tbsp water)
• 1,5 tbsp nutritional yeast
• 1 tsp salt
• Sesame seeds to sprinkle on top

DIRECTIONS

1. Blend the cashews and tomatoes in your high speed blender until you get a paste (but don’t over blend as it will get too oily after 🙂 If using dried tomatoes, add 1 tbsp water (no need if they were in oil)
2. Add the vegan egg, nutritional yeast, salt, and stir to combine well everything.
3. Transfer the dough to a baking sheet layered with baking paper. Top with another layer of paper and roll the dough to flatten it to 3 mm thickness.
4. Sprinkle with sesame seeds, cut in desired shape and bake in preheated oven at 195° C fan forced, for 12/15 min. Corners should be golden brown.
5. Wait until it cools down and eat 🙂 or transfer to container and keep for up to 5 days.

Nb: can be seasoned with other herbs or spices (I like to use thyme, rosemary, basil or chili for a little twist)