CHICKPEA FLOUR GLUTEN-FREE-17,64 OZ (500 G) -

Put in a pot chickpeas flour Molino Rossetto. Add 125 ml of water gradually, mixing and without forming lumps. Add 300 ml of water to the batter gradually. Put some salt and pepper. Cook the compound for about 15 minutes. Mix during the cooking with a wooden spoon. The compound will be ready when it comes off the borders of the pot. At the end...

In a bowl put the flours, the spices, the oil and the water, melting with a fork and after with the hands, until the dough will be smooth. Spread out the dough on a bakery paper. Cut the crackers and bake to 190°C for 15-20 minutes. Recipe by: http://www.myricettarium.com

Pour flour in a pan and mix until it is well toasted. Put the flour in a bowl and let it cool, then add almond flour, agave juice, cinnamon, and lemon peel. Mix and add oil and water gradually. Mix all the ingredients everything until you obtain a soft dough. Choose the shape to give to the biscuits and then put in the oven at 180°C for about...

Boil peas for 2 minutes, then drain them and rinse them under water to cool them. It is important not to cook them too much and cool them well. Then blen peas with mint, lemon juice, cumin seeds and enough salt and pepper. Add chickpeas flour and spring onions in slices and mix. If the compound is too soft, add some flour and keep the compound...