With the advent of October, Rosemary really comes into season, this recipe is ideal as an accompaniment to a chunky, vegetable soup and is suitable for those following a lower-carbohydrate regime.
175g ground almonds
150g parmesan cheese, finely grated
40g hemp seeds
2 tbsp chopped rosemary or 2 tsp dried rosemary
½ tsp onion powder
2 large eggs
½ tsp sea salt