Rice tortillas with almonds
180 g flour (mixture of rice and rye flour)
50 g almonds
10 g poppy seeds
15 g of ground flaxseed
15 g sesame
½ teaspoon salt
1 teaspoon dried thyme
1 pinch of ground ginger and coriander
1 teaspoon baking powder
7 tablespoons walnut or olive oil
4 tablespoons white port
Gather all dry ingredients in a bowl and mix well. Then add the liquid ones – oil, white port and a little water (up to ½ a cup). Stir the ingredients together until you make a firm and smooth dough. Roll it on a sheet of baking paper to a thickness of 3-4 mm. Cut triangular tortillas with a pizza cutter.
Place the tortillas on a baking sheet lined with parchment paper. Bake at 180°C until golden brown. Cool on a wire rack or a bamboo mat.
When completely cooled, store the tortillas in a cookie jar to keep them crispy. Enjoy tortillas plain at tea time or as party bites topped with guacamole or other mousse.