Tapenades and oat crackers

Slice the garlic finely. Then, place it together with the remaining ingredients into a blender and process to the desired consistency. Store the tapenade in a cool place, but bring it to room temperature before serving.

Note: The quality of a tapenade largely depends on the ingredients used. High-quality olives and carefully selected Mediterranean ingredients form the basis of a convincing flavor. Additional salt is not necessary, as olives, capers and anchovy fillets already provide enough salt.

Blend all ingredients in a mixer to a fine or coarse paste, depending on your preferred texture. Store the finished tapenade in a cool place and bring it to room temperature before consuming.

Roughly chop the tomatoes and peppers. Depending on the power of your blender, chop the onions and garlic beforehand to achieve a more uniform result. Then blend all ingredients into a smooth paste.

Note: The texture of the tapenade can be varied from coarse to creamy according to taste.

If necessary, finely grind the oats using a grain roller or food processor. Mix the rolled oats, almonds, pepper, cayenne pepper and psyllium husks well in a large bowl. Add the orange juice and knead everything into a uniform, shortcrust-like dough. The dough should not be too moist.

Roll out the dough on a lightly floured work surface immediately after kneading. Flatten if necessary. Cut out shapes using pastry cutters of your choice.

Note: If the dough is chilled before rolling out, it may become a little stiff. In this case, add a little extra liquid before continuing.

Place the cut-out shapes on a baking tray lined with parchment paper and bake at 180°C (convection oven) for about 15 minutes until golden brown.