Here is a different idea for bringing legumes to the table. 😉 Legumes are one of the best sources of vegetable protein and have very little fat.
With flours made from legumes, you can make many tasty recipes to serve as an aperitif or to accompany serving dishes, such as these fantastic ORGANIC GLUTEN-FREE CHICKPEA CRACKERS. Crispy, tasty and nutritious.
We have prepared them with our organic gluten-free chickpea flour, rich in vitamins and minerals.
Follow the recipe!
All Spigabuona flours are:
Follow the recipe of our Health Food Coach Vanessa Lorenzetti:
Sprinkle 1/3 cup lukewarm water until the mixture comes together. If the mixture is still dry, add more water by 1/2 tablespoon until a ball of dough forms. Knead the dough for 5 minutes. Wrap it in cling film and let it rest for 10 minutes.
Preheat the oven to 180° and line two baking trays with baking paper.Prepare a work surface with two pieces of baking paper. Place a piece of dough on top of a piece of parchment, wet your hands a little and flatten the dough with the palm of your hand. Cover the dough with the second piece of parchment paper and roll it out to a thickness of 1 cm with a rolling pin.
Trim the edges and set the leftovers aside, sprinkle with rosemary and sea salt to taste. Use the rolling pin and roll it over the dough once more to push the rosemary onto the surface of the dough.
Using a kitchen brush, lightly brush the surface of the crackers with olive oil.
Transfer the crackers to prepared baking trays and bake for 18-20 minutes (if you are making small crackers, the baking time will be 12-15 minutes), turning them halfway through baking: once cooked, the crackers will be lightly browned on the edges. Remove from the oven and allow the crackers to cool.
The crackers can be stored in an airtight container at room temperature for up to 4 days.