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Saracen Grain Crackers And Chickpea Flour At Rosemary

ingredients

servings

2

Coarse salt

to taste

Fresh rosemary

1 sprig

Himalayan salt

to taste

Water

50 fl oz

Extra virgin olive oil

2 spoons

Chickpea flour

65 oz

buckwheat flour

65 oz

Bakery products from Italy

Saracen Grain Crackers And Chickpea Flour At Rosemary

Saracen Grain Crackers And Chickpea Flour At Rosemary

vegan high in fiber high in potassium with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Saracen Grain Crackers And Chickpea Flour At Rosemary

Without yeast, without gluten and vegan, a protein cracker and different from the usual

Saracen Grain Crackers And Chickpea Flour At Rosemary step 1

step 1

Combine the flour and mix the oil with water.

Saracen Grain Crackers And Chickpea Flour At Rosemary step 2

step 2

Then mix everything and start mixing, adding a couple of salt pizzizzas (we use Himalayan but of course it's okay) and a little rosemary.

Saracen Grain Crackers And Chickpea Flour At Rosemary step 3

step 3

Then tap with your hands and put on a sheet of baking paper.

Saracen Grain Crackers And Chickpea Flour At Rosemary step 4

step 4

Help if you want a roller coaster (if the dough becomes sticky, pour another baking sheet over the dough so that the rolling pin does not stick).

Saracen Grain Crackers And Chickpea Flour At Rosemary step 5

step 5

Once stretched (the thicker and more obviously the cracker will be crunchy!) Cut a knife into lots of pieces and add some big salt.

Saracen Grain Crackers And Chickpea Flour At Rosemary step 6

step 6

Bake oven ventilated already warm at 180 degrees for 15/20 minutes, depending on the degree of crunchiness you want to get.

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