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Ingredients
- 80g ground almonds
- 100g flaxseeds
- 150g linseeds
- 50g butter or coconut oil
- 1 ½ tsp bicarbonate of soda
- 2tbsp cider vinegar
- 1 pinch flaky salt
- 2 tsp fennel seeds
- 100ml water
- 1 tsp chopped fresh rosemary
- few scrapes lemon zest
You will need a 20cm square tin for this, lined with parchment and buttered or oiled. You’ll also need a food processor.
Place all the ingredients in the processor bowl and blitz to mix together. The result resembles brown porridge, but don’t despair.
Pour it into the lined tin and bake at 170 degrees for 45 minutes. Leave to cool before slicing and serving with the soup.
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