Drive away with green broad beans and ricotta
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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 mL
Extra virgin olive oil
2 spoons
Chickpea flour
65 grams
buckwheat flour
65 grams
Bakery products from Italy
Saracen Grain Crackers And Chickpea Flour At Rosemary
Saracen Grain Crackers And Chickpea Flour At Rosemary
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Without yeast, without gluten and vegan, a protein cracker and different from the usual
preparation
step 1
Combine the flour and mix the oil with water.
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.
step 3
Then tap with your hands and put on a sheet of baking paper.
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).
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.
step 6
Bake oven ventilated already warm at 180 degrees for 15/20 minutes, depending on the degree of crunchiness you want to get.
