| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Servings |
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Ingredients
- 1/4 cup plain wholemeal flour 10 grams
- 1/4 cup buckwheat flour 30 grams
- 1 tbsp tomato paste 16 grams
- 1 tsp dried Italian herbs 1 gram
- 2 tbsp reduced-fat cheddar cheese, grated 40 grams
Ingredients
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Instructions
- Preheat oven to 180C
- Combine the flours with tomato paste, yoghurt, and herbs to form a dough.
- On a floured bench, roll out the dough until it is 1mm thick and using a cookie cutter, cut into approximately 20 rounds.
- Place rounds on a lined baking tray and sprinkle with cheese. Bake in the oven for 10–15 minutes until cheese has melted and rounds are golden.
- 5 mini rounds makes 1 serving.
Recipe Notes
Makes 4 serves
155 calories per serve