Drive away with green broad beans and ricotta
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Muffins with chickpea and rosemary flour
ingredients
servings
2
Iodized salt
to taste
Water
to taste
Dry rosemary
to taste
Extra virgin olive oil
1 spoon
Eggs
1 unit
Chickpea flour
40 oz
Type 00 wheat flour
60 oz
Bakery products from Italy
Muffins with chickpea and rosemary flour
Muffins with chickpea and rosemary flour
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Sophisticated chick peas and rosemary flakes, ideal for bread substitutes #bambini
preparation
step 1
Mix the two flours and sieve together
step 2
Place them in a bowl or on the sideboards and add the egg, a pinch of salt, rosemary and gradually water at room temperature
step 3
Dip for good, adjusting gradually with the amount of water needed depending on the degree of absorption of the flour
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step 4
Once a smooth and homogeneous dough is obtained, place it with a rolling pin and form a leaf
step 5
Cut the pulp with a glass and place the muffins on a plate covered with oven paper and brushed with extra virgin olive oil
step 6
Also sponge the muffins and give it 200 ° in preheated ventilated oven
step 7
Cook for about 10 minutes turning them half-cooked
