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- 55 g blanched almonds
- 220 g cornflour
- 110 g gluten free plain white flour
- 2 ½ tsp dried instant yeast
- 2 tsp sugar
- 2 tsp xanthan gum
- 2 tsp fine sea salt
- 310 - 350 g water
- 20 g olive oil, for greasing and drizzling
- 1 sprig fresh rosemary, leaves only
- 1 tsp coarse sea salt
- per 1 portions
- 634 kJ / 24 kcal
- 3 g
- 24.9 g
- 4.4 g