Savory Cheesecakes II

Ingredients for 3 servings:

• 250 g peanuts, blanched
• 600 g mineral water, carbonated
• 200 g sour cream
• 500 g brown rice, ground
• 2 tsp coriander, ground
• 2 tsp sweet paprika powder
• 1 pinch(s) of sugar
• 2 tbsp olive oil, up to 3
• 1 tsp salt
• 50 g cheese (Roquefort), crushed
• 470 g cheese, Gouda, approx., young, grated
• 170 g olives, sliced, black 345 jar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free, egg-free, vegetarian

Lightly dry roast the peanuts on 3 baking sheets lined with parchment paper and grind them. Dilute the sour cream with a little water and stir into the remaining water. Grind the brown rice with coriander, mix with paprika, sugar, and olive oil, and let it rest for 30 minutes. Then mix 1 teaspoon of salt, crushed Roquefort, grated young Gouda, and finely chopped black olives. Spread the mixture onto three baking sheets lined with parchment paper and smooth the surface with a spatula. Place all three sheets in a cold oven at approximately 150°C (convection oven). Bake for approximately 40–60 minutes; they should be golden brown. If you like it immediately, cut them into small rectangles. Either eat them right away or let them cool; they freeze well. My own recipe.