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Servings: 4
Ingredients
- 1 1/2c Garbanzo/Fava bean flour
- 1c Sorghum flour
- 1 Yeast packet
- 1T Tapioca Starch
- 3/4c Warm water
- 1T Agave Nectar
- 2 Flax eggs (1t flaxmeal, 2T hot water)
- 1/3c Extra Virgin Olive Oil
- 1t Rosemary
- 1t Fennel seeds
- 1t Fleur de Sel
- TOPPING:
- 1 Bunch of ramps, chop bulbs and slice leaves thin
- 3/4c Sliced Almonds
- 2 Garlic cloves
- STONEGROUND CREAMY MUSTARD SAUCE:
- 2T Stoneground mustard
- 1/2 Avocado, mashed
- 2T Grapeseed oil vegenaise
- 1T Raw Parma or Nutritional Yeast
View Full Recipe at Sassy Kitchen
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 4 servings | |
| Calories 337 | |
| Calories from Fat 225 | 67% |
| Total Fat 25.7g | 32% |
| Saturated Fat 3.31g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 362mg | 10% |
| Total Carbs 21.36g | 6% |
| Dietary Fiber 7.4g | 25% |
| Sugars 3.35g | 2% |
| Protein 8.1g | 13% |
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