Ingredients
1 large free range egg white
½ cup feta cheese, grated
30 gr. butter, softened
1 tsp apple vinegar
½ tsp baking soda
2 tbsp chickpeas flour
1 tbsp buckwheat flour
2 tbsp flaxseed
1 large free range egg yolk (beaten for brushing)
1- Preheat the oven to 180°C. Grease muffin tins with cooking spray or line baking cases in muffin tins.
2- In a medium bowl whisk egg white, softened butter, vinegar and cheese.
3- Add baking soda, chickpea and buckwheat flour and mix until all incorporated.
4- Put 2 scoops of the batter evenly into the muffin cases. Brush the top with egg yolk and scatter flaxseed over themm.
5- Bake 15-20 minutes until golden.
6- Gently transfer the biscuits to the cooling rack and cool completely to room temperature.
