Chickpea crackers

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"Stop acting so small. You are the universe in ecstatic motion"
Rumi




"Be the center of your universe". Never had a simple phrase been of so much impact on me. I'd like to think of it as : be the center of your own solar system. Be your own star. Don't relinquish that position to anyone : you'll end up in a semidetached binary system where the other is slowly going to absorb you and before you realise, half your mass will have been ripped off you. Choose carefully the people who gravitate around you and keep those who are not worth your burning energy at bay, in the Oort cloud. 
Be humble enough to know you are not the center of the universe, just of your own solar system, but you are part of the universe. "You are the universe in ecstatic motion."






Chickpea crackers
(vegan, grain-free)

300 g cooked chickpeas
4,5 cl water
10 g golden flax seeds, ground
70-85 g chickpea flour
salt and pepper

Preheat oven to 180°C.
In a bowl, roughly purée the chickpea with a fork. Season to taste. Add in water, chickpea flour and flax meal until it forms a dough. You will need more or less flour depending on how moist your chickpeas are. The dough is slightly sticky.
Roll out the dough evenly on parchment paper dusted with chickpea flour with a dusted rolling pin. Cut out the dough in desired shape. Bake for 20 minutes. I like to leave the crackers in the oven once I turn it off so they are a bit drier.



Crackers aux pois chiches
(végétalien, sans céréales)

300 g pois chiches cuits
4,5 cl eau
10 g graines de lin dorées, moulues
70-85 g farine de pois chiche
sel et poivre

Préchauffer le four à 180°C.
Dans un bol, écraser grossièrement les pois chiches à l'aide d'une fourchette. Ajouter l'eau, la farine de pois chiche et les graines de lin moulues et mélanger pour former une pâte. Ajouter un peu plus de farine si la pâte est trop collante (ou un peu d'eau si elle est trop sèche), cela dépend en partie de vos pois chiches.
Etaler la pate uniformément sur du papier cuisson préalablement saupoudrer de farine de pois chiche. Découper des crackers selon la forme désirée et cuire 220 minutes. J'aime laisser les crakers dans le four une fois été pour qu'ils soient plus secs et qu'ils se conservent mieux.


2 commentaires:

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