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Rosemary and Parmesan Almond Pulp Crackers
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- 30 g Parmesan cheese, cut in pieces (2 cm)
- 180 - 200 g almond pulp, leftover from homemade almond milk (see tip)
- 2 sprigs fresh rosemary, leaves only, finely chopped
- 2 tsp ground linseed
- 1 tsp bicarbonate of soda
- 1 tsp garlic powder
- ½ tsp fine sea salt
- 2 Tbsp olive oil
- 2 - 3 Tbsp water
- per 1 portion
- 410 kJ / 99 kcal
- 3.1 g
- 0.5 g
- 9.2 g
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