1 cup (145 g) sunflower seeds ½ cup (65 g) rice protein powder ½ teaspoon xanthan or guar ½ teaspoon baking powder ½ teaspoon salt, plus extra for sprinkling 2 tablespoons (28 g) butter, softened 1½ tablespoons (3 g) minced contemporary rosemary 1 cup (115 g) shredded sharp Cheddar  cheese ½ cup (50 g) shredded Parmesan cheese 1 egg white 3 tablespoons (45 ml) water Instructions:  1.  Preheat the oven to 350°F (180°C, or fuel mark 4). 2. Put the sunflower seeds, rice protein powder, xanthan or guar, baking powder, and salt in a meals processor and run it

  1 cup (112 g) almond flour ½ cup (64 g) flaxseed meal ½ cup (92 g) chia seeds 1¼ teaspoons (7.5 g) salt 2 teaspoons (3 g) Italian seasoning 1 teaspoon garlic powder 1 egg 2 tablespoons (28 ml) extra-virgin  olive oil  Instructions: 1.  Preheat the oven to 350°F (180°C, or gasoline mark 4).  2. In a medium bowl, mix the almond flour, flaxseed meal, chia seeds, salt, Italian seasoning, garlic powder, and blend effectively. Add the egg and olive oil and stir till a dough varieties.  3. Place half of the dough on a bit of parchment paper.

  1 cup (145 g) uncooked sunflower seeds ½ cup (65 g) rice protein powder 2 teaspoons xanthan ½ teaspoon baking powder ½ teaspoon salt, plus extra for sprinkling 4 tablespoons (55 g) butter, softened 1 egg white 1 tablespoon (15 ml) water Instructions: 1.  Preheat the oven to 350°F (180°C, or fuel mark 4). 2. Put the sunflower seeds, rice protein powder, xanthan, baking powder, and salt in a meals processor, and run it till the entire thing turns into a wonderful, even meal. 3. Add the butter and run the processor till nicely integrated. Add the egg white