1/2 cup parmesan
2 dl cooked quinoa
3 dl baked sweet potatoes
10 g of mint
2 tablespoons tahinichia (see below)
1/2 red chili (or 1/2 teaspoon chili flakes)
grated peel from 1 lime
1 tablespoon fiber husk
1 tbsp Gut Flora Fiber (adlink)
1 teaspoon herbal salt
1 tablespoon olive oil
freshly ground black pepper
2 tablespoons light tahini
4 dl water
1 packet cream vanilla powder
1 pinch of sea salt
1 pitted date
3 tablespoons chia seeds
Start by preparing the tahinichian. Mix tahini with water, vanilla, salt and date in a blender. Pour the tahini milk into a glass / bowl and whisk in the chia seeds. Let them expand and swell for about 30 minutes.
Set the oven to 165 degrees. Grate the parmesan. Place all ingredients except the oil in a blender. Mix quickly to a coarse-grained consistency.
Form the batter into 12 balls which you place on a plate lined with parchment paper. Flat for the balls. Drizzle over olive oil and black pepper from grinder. Bake in the oven for about 25 minutes.