Preparation: 30 min.
Ingredients for
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50 g almond flour
100 g almond flour
150 g almond flour
200 g almond flour
250 g almond flour
300 g almond flour
350 g almond flour
400 g almond flour
450 g almond flour
500 g almond flour
2 tablespoons of psyllium
4 tablespoons of psyllium
6 tablespoons of psyllium
8 tablespoons of psyllium
10 tablespoons of psyllium
12 tablespoons of psyllium
14 tablespoons of psyllium
16 tablespoons of psyllium
18 tablespoons of psyllium
20 tablespoons of psyllium
1 tablespoon of coconut flour
2 tablespoons of coconut flour
3 tablespoons of coconut flour
4 tablespoons of coconut flour
5 tablespoons of coconut flour
6 tablespoons of coconut flour
7 tablespoons of coconut flour
8 tablespoons of coconut flour
9 tablespoons of coconut flour
10 tablespoons of coconut flour
1 egg
2 eggs
3 eggs
4 eggs
5 eggs
6 eggs
7 eggs
8 eggs
9 eggs
10 eggs
2 tbsp olive oil
4 tablespoons of olive oil
6 tablespoons of olive oil
8 tablespoons of olive oil
10 tablespoons of olive oil
12 tablespoons of olive oil
14 tablespoons of olive oil
16 tablespoons of olive oil
18 tbsp olive oil
20 tablespoons of olive oil
1 sprig of rosemary
2 sprigs of rosemary
3 sprigs of rosemary
4 sprigs of rosemary
5 sprigs of rosemary
6 sprigs of rosemary
7 sprigs of rosemary
8 sprigs of rosemary
9 sprigs of rosemary
10 sprigs of rosemary
15 g philadelphia
30 g philadelphia
45 g philadelphia
60 g philadelphia
75 g philadelphia
90 g philadelphia
105 g philadelphia
120 g philadelphia
135 g philadelphia
150 g philadelphia
0.25 teaspoon sodium bicarbonate
0.5 teaspoon sodium bicarbonate
0.75 teaspoon of sodium bicarbonate
1 teaspoon sodium bicarbonate
1.25 teaspoons of sodium bicarbonate
1.5 teaspoons of sodium bicarbonate
1.75 teaspoons of sodium bicarbonate
2 teaspoons sodium bicarbonate
2.25 teaspoons sodium bicarbonate
2.5 teaspoons of sodium bicarbonate
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About this recipe
This sandwich is delicious and goes with everything. For breakfast with an egg or with a piece of cheese or ham, but it is also very tasty with a salad.
You can read the full recipe on page 172 from Ik eet zo graag
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