TAPIOCA BISCUITS WITH CARROT AND GARLIC SPREAD

Ingredients:

Biscuits (9 pieces)

• 1 egg
• 1½ cups tapioca flour (175 g)
• 1/3 cup olive oil (80 ml)
• 2/3 cup milk (160 ml)
• 1/4 cup ricotta or any shredded cheese (65 g)
• 1 tsp salt
• 1 tsp wheatgrass powder by Bobica.hr

Preparation:

Preheat the oven to 400°F (200°C). Pour olive oil and milk into a pot and heat on the stove. As soon as it boils, remove from the heat and stir in the tapioca flour and set aside for 15 minutes. Then add the whisked egg, wheatgrass powder and cheese and mix well to make a uniform mixture. Form into balls and place on baking paper and bake for 25 minutes (depending on the size of the balls).

Carrot spread:

• 4 large carrots
• 4 garlic cloves
• 1/3 cup olive oil (80 ml)
• 1 tsp salt
• 1 tsp pepper

Preparation:

Preheat the oven to 400°F (200°C). Peel the carrots and garlic and slice into thin rings. Add olive oil and spices, mix well and place on baking paper for 60 minutes.

Then place the ingredients in a blender, add some water and mix until a uniform mixture is obtained. Add more spices if desired.