vegan chickpeas biscuits
130 g of gluten free chikpeas flour Molino Rossetto
40 g di gluten free almond flour Molino Rossetto
60 g of sunflower oil
30 ml of water
90 ml of agave juice
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 5-10 minutes. Let them cool and then serve them with powdered sugar on the surface.