John Myers
Ingredients for 1 servings:
- 350 g margarine
- 2 tsp salt
- 100 g cheese, grated Emmental
- 2 eggs
- 4 tbsp sweet cream, approx. 100 g
- 200 g buckwheat, ground
- 200 g brown rice, medium grain, ground
- 100 g amaranth, ground
- 1 pinch(s) of cane sugar
- 5 grains of pepper, ground
- 4 tbsp water, possibly -6 tbsp
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
gluten-free, own recipe
Mix all ingredients together, wrap in aluminum foil and let rest in the refrigerator for about 30 minutes. Using a piping bag, pipe small mounds onto two baking sheets lined with baking paper. If the batter is only to be spread onto the baking sheets, you can omit the eggs and cream, or use 100g less margarine. If it’s too dry due to the cheese, add 4-6 tablespoons of water. Cut into diamonds or rectangles immediately after baking. Bake for 15 minutes in a preheated oven at 200°C. Bake for 20 minutes in a preheated oven at 170°C fan/convection oven on both baking sheets at once.
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