From a BittersweetBlog recipe Bryce found when looking for ways to use his Christmas truffles. The rest of the recipe is overly complicated by veganism (6 hours to make cashew ricotta when I can grab real ricotta off the shelf in 6 seconds).
1 Cup Italian-Style Seasoned Breadcrumbs
1/2 Cup Panko Breadcrumbs
1/2 t onion powder
1/2 t salt
2 Tablespoons Ground Flaxseeds
3 Tablespoons Olive Oil
2 - 3 Tablespoons Water (I needed 4 T - I blame the desert)
Preheat oven to 350F.
Makes 4 mini-tarts (4.5" diameter) or one 4"x14" tart. Use pan(s) with removeable bottoms. Lightly grease if not non-stick.
Combine both types of breadcrumbs, flaxseeds, onion powder, and salt in a medium bowl. Add the olive oil and stir until evenly distributed (I used my fingers). Sprinkle on 2 tablespoons of water. Mix to incorporate and thoroughly moisten all of the crumbs. The mixture should hold together when lightly pressed; if not, slowly drizzle in the remaining 1-2 T of water until it reaches the right consistency.
Transfer the mixture to the pan(s) use your fingers to press it evenly and firmly across the bottom and up the sides. Bake for 15 - 18 minutes, until golden brown. Let cool completely.
