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Tozzetti chia seeds and sage

ingredients

servings

5

Remilled durum wheat flour

200 oz

Chickpea flour

50 oz

Fresh brewer's yeast

8 oz

Extra virgin olive oil

1 spoon

Fresh sage

5 leafs

Chia seeds

20 oz

Water

to taste

Breadcrumbs

to taste

Iodized salt

to taste

Pepper

to taste

starters from Italy

Tozzetti chia seeds and sage

Tozzetti chia seeds and sage

vegan with gluten high in fiber

ready in

2 hours 35 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tozzetti chia seeds and sage

A tasty snack to munch on as rompidigiuno or salty snack. Crunchy and full of flavor with the aroma of sage and rich chia seeds. To share in the company for an aperitif.

Tozzetti chia seeds and sage step 1

step 1

In a large bowl sift the flours, add the finely chopped sage knife, chia seeds, a generous grinding of pepper, a tablespoon of oil.

Tozzetti chia seeds and sage step 2

step 2

He started to rub his hands to mix the ingredients and allow it to absorb the oil to the flour.

Tozzetti chia seeds and sage step 3

step 3

In a glass of warm water dissolve the yeast and pour it on the flour, add more water and get enough to knead a dough soft and hard.

Tozzetti chia seeds and sage step 4

step 4

Put the dough in covered and warm in the oven off and let it rise for at least a couple of hours.

Tozzetti chia seeds and sage step 5

step 5

Resume the dough, cuts of small pieces, spread with hands each piece of dough shaped loaf sprinkle with breadcrumbs the pastry.

Tozzetti chia seeds and sage step 6

step 6

Cut the bread stick in half and have got As on the baking sheet covered with parchment paper.

Tozzetti chia seeds and sage step 7

step 7

Brush the surface of each with more olive oil and add a pinch of salt.

Tozzetti chia seeds and sage step 8

step 8

Bake the bread sticks in a hot oven at 200 degrees for 20 minutes or until they are golden beautiful.

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