These are such a delicious pre-dinner snack to have straight out of the oven. You can experiment with chilli powder too. Sprinkle a little on top before baking - if you can stand the heat.
5 slice yeast-free bread
1 tbs Always Fresh Olive Oil Pure Olive Oil
2 clove garlic, crushed
2 tsp fresh rosemary, finely chopped
20 g grated parmesan cheese, (finely grated)
Preheat the oven to 210C. Line 2 large baking trays with baking paper and set aside.
Combine the oil, garlic and rosemary in a bowl and season with salt and pepper.
Cut each mountain bread square into quarters and smear lightly with the oil marinade. Sprinkle with the parmesan cheese, then cut each square diagonally in half to make 2 triangles. Place the triangles on 2 baking trays lined with baking paper and bake in the preheated oven for 5 minutes, or until golden brown and crisp.
Set aside and allow to cool.
Try using thyme or sage instead of rosemary. If you are vegan, omit the parmesan and they'll taste just as good. These will keep in an airtight container for up to 2 weeks.
Starting Weight - 85kg
Current Weight - 82.5kg
Goal Weight - 60kg
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