John Myers
Ingredients for 1 servings:
- 100 g spelt flour type 630
- 1 pinch of salt
- 1 tbsp white wine vinegar
- 35 g butter
- 50 g Emmental cheese
- 50 g zucchini
- 50 g bell pepper(s), red and fresh
- 50 g onion(s)
- 2 rosemary sprigs, fresh
- 1 pinch of black pepper, freshly ground
- 1 pinch of salt
- Flour for the baking sheet
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
crispy, healthy snack
For the batter, roughly mix the flour, salt, vinegar, and butter with a fork. Peel the onion and remove the seeds from the bell pepper. Cut the cheese, zucchini, onion, and bell pepper into very small cubes. Finely chop the rosemary and season with salt and pepper. Knead the batter with the seasoned vegetables. Lightly flour a brownie baking tray (or a mini muffin tray) and divide the batter evenly between the holes. Preheat oven to 200°C (top/bottom heat) and bake the cookies on the middle rack for about 12-15 minutes until golden brown.
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