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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

vegetarian with gluten with eggs

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Muffins with chickpea and rosemary flour

Sophisticated chick peas and rosemary flakes, ideal for bread substitutes #bambini

Muffins with chickpea and rosemary flour step 1

step 1

Mix the two flours and sieve together

Muffins with chickpea and rosemary flour step 2

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

Muffins with chickpea and rosemary flour step 3

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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Muffins with chickpea and rosemary flour step 4

step 4

Once a smooth and homogeneous dough is obtained, place it with a rolling pin and form a leaf

Muffins with chickpea and rosemary flour step 5

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

Muffins with chickpea and rosemary flour step 6

step 6

Also sponge the muffins and give it 200 ° in preheated ventilated oven

Muffins with chickpea and rosemary flour step 7

step 7

Cook for about 10 minutes turning them half-cooked

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