Provancal Bites and Olive Dip

This time I was creating provancal being still inspired by French cuisine. My creation were little, soft provancal bites full of summer flavours. When half of the tray was already eaten I remembered that a delicious creamy olive dip would go great with it. The combination was so tasty, that everything was gone in 30 minutes. If I only knew it’s gonna be this good 🙂



Provancal bites:
100g spelt flour
50g diced tomatoes from a can
50ml water
3 tsp ground golden flaxseeds
20g pitted black olives
1 tsp baking powder
pinch of salt
basil, thyme, origano or a mixture of provancal herbs

Olive dip:
1/4 cup cashews
10 pitted black olives
4 capers


Warm the oven to 180°c.
Combine water and flax seeds and wait 10 minutes, until it gets really gooey. Mush chopped tomatoes with a fork and cut the olives in smaller pieces. In a bigger bowl combine spelt flour, herbs, salt and baking powder. Combine wet ingredients with the dry and knead the dough, add flour if its too sticky. Finished it should be soft and slightly sticky. Shape it into a long roll and cut it with a knife into smaller pieces. Bake for 15 minutes.

Cook cashews in a cup of water for 15 minut. Drain and combine with the other ingredients. Blend with a hand blender until smooth adding water in the process.


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