Ingredients

• 1 cup white cheddar or hard goat shredded/grated Ingredients
• 1 cup almond flour (or ground almonds) Ingredients
• 1/2 cup buckwheat flour Ingredients
• 3 tbsp ground flaxseed Ingredients
• 2 tsp garlic powder Ingredients
• 2 tsp dried rosemary Ingredients
• 1 tsp sea salt Ingredients
• 2 eggs Ingredients
• 4 tbsp extra-virgin olive oil Ingredients
• 1/2 cup water Ingredients

Instructions

1. Preheat convection oven setting to 180 degrees Celsius.
2. In a large bowl, combine almond flour, buckwheat flour, ground flaxseed, garlic powder, dried rosemary and sea salt. In a separate small bowl, combine eggs, oil and water.
3. Add the wet ingredients to the dry ingredients and then fold in grated cheese. The batter will be thick and sticky.
4. Optional: Combine all ingredients into a food processor and blend until creamy smooth.
5. Grease pan with oil or cover with parchment paper. Spread batter onto pan.
6. Bake on the convection oven setting for 25-30 minutes until golden brown.
7. Let cool, then cut into squares and spread sweet potato hummus on each square.