- 1 large egg
- 2 Tablespoons chia seeds
- 1 Cup Almond Meal Flour
- 6 Tablespoons grated Parmigiano-Reggiano
- 1/2 Teaspoon fine grain sea salt
- 1/4 Teaspoon ground black pepper
- 1/4 ground cayenne pepper
In a large bowl combine all ingredients & mix until a dough forms.
If the dough is too wet: add further almond meal.
If the dough is too dry add some water.
Wrap dough in plastic wrap, and put it in the fridge for at least 30 minutes.
Before beginning to roll out the dough, let it sit out of the fridge for 10 minutes.
Preheat the oven to 325 degrees F and line baking sheet with tinfoil.
Place dough on plastic wrap and roll/press out dough till it is 1/8-inch thick.
Use a knife to cut the dough into 1x1-inch squares and place them onto the baking rack an inch apart.
Bake for 12-15 minutes until squares begin to brown, rotate tray if cooking unevenly.
Allow to cool before storing away.