Made with almond flour instead of wheat flour, these poğaça are a good way to use up leftover bits of cheese from the fridge. Being flour-free, the dough makes a snack suitable for both keto and diabetic-friendly eating.
Knead the almond flour with egg, baking powder, salt and olive oil into a soft dough.
Fold the crumbled leftover cheese and chopped parsley into the dough until evenly distributed.
Pinch off small balls of dough onto a tray and bake in an oven preheated to 175°C for 20 minutes, until lightly browned.
Almond flour dough does not stretch like wheat dough, so do not try to flatten the balls too thin or they will crack. Allergens: contains tree nuts (almond), egg and dairy (cheese).
If the leftover cheese is very salty, skip the extra salt in the dough or the poğaça will turn out too salty.
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