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vegan chickpeas biscuits

  • Biscotti di ceci veg

INGREDIENTI

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
Cinnamon
lemon peel

PRODOTTI USATI

  • CHICKPEA FLOUR GLUTEN-FREE-17,64 OZ (500 G) -
  • ALMOND FLOUR GLUTEN-FREE - 3,53 OZ (100 G) -

PREPARAZIONE

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.

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