Savory, spicy olive "cookies"

Ingredients for 4 servings:

• 370 g flour, e.g. 1/3 spelt flour, 2/3 wheat flour
• 20 olives
• 150 ml water
• 1 tsp, heaped baking powder
• 1 tsp salt
• 1 garlic clove(s)
• pepper
• Herbs de Provence or other spices of your choice
• e.g. olive oil
• 2 tbsp, heaped flaxseed meal
• n. B. water

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 40 minutes

vegan, with flaxseed

I make the “flaxseed egg” the night before. Simply grind the flaxseed or use ready-made meal and pour enough water into a glass to cover it by about 1 cm. Otherwise, feel free to add more water later. Preheat the oven to 180 degrees Celsius (mine only has top/bottom heat). Chop the olives and garlic. Take about 5 teaspoons of the “flaxseed egg” and simply knead it with all the ingredients. The dough will be a bit sticky, but that’s okay. Then place portions slightly larger than a walnut onto the baking sheet and brush each portion with a little olive oil using a silicone brush. This allows you to flatten the cookies into the typical cookie shape without the dough sticking to your fingers. You can also form small rolls; the dough is also suitable for this. Bake the “cookies” in the hot oven for about 13-15 minutes. The flaxseed meal absorbs the liquid, and the mixture turns into a slime, which is great for binding all sorts of treats. While it’s not really necessary for binding here, you can definitely incorporate these wonderful and healthy seeds into your diet more often. If you make too much, you can simply make flaxseed pudding, which is also delicious, or use it in smoothies, etc. You can certainly use sun-dried tomatoes or other spices, too; I’m open to other variations.