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Savory black sesame biscuits


However, celiacs should say so. It's not true that living without gluten is so unappetising… For years I've loved eating flavored tofu, especially in summer, the olive tofu is my favourite, I could easily eat the 200 gram block without batting an eyelid. Maybe a little thirsty during the day but nothing more. However, the thing that I have recently discovered are crackers for celiacs, within two weeks I have already bought two packs and on Monday, when I went shopping (at my house the shopping day is Monday and I know it's the wrong day, don't get angry, thanks) I decided to “detox” myself by making a crazy effort 🙂

Celiac friends, of course I'm joking, I'm absolutely aware of the difficulties encountered by those who have to stay away from gluten, a danger that also hides in icing sugar. It's not simple, on the contrary, I imagine that the problem is more felt in moments of conviviality or in restaurants, but recently even in clubs I have found more and more attention towards this problem and I see several bars or delicatessens expressly dedicated to this intolerance being created.

However these are Savory biscuits with black sesame they are quite good, perhaps a little delicate to handle but, for those who have more experience than me in terms of gluten-free flours, adjusting this aspect will not be complicated, in fact if you teach me the trick I will be grateful because to us they are liked it very much. Thinking about the combinations I would see them well with one vegetable brunoise freshly sautéed in a pan or a classic chickpea hummus which, with the touch of lemon from the oil I used in the dough, would go perfectly well.

Why did I try this recipe? Easy, there's a contest born precisely to make us taste products gluten free, without animal or hydrogenated fats, without simple sugars and let us discover that “acciderbolina” are very good! And you can bring them to the table much more often than you think… So here is my proposal for Patrizia's contest in the savory pastry category.

Savory black sesame biscuits

  • 200 g of gluten-free flour mix*
  • 50 g of almond flour
  • 80 g of extra virgin olive oil flavored with lemon
  • 2 tablespoons of cold water
  • 20 g of black sesame
  • salt a pinch

To decorate:

  • Cervia salt to taste
  • black sesame to taste

(For 35 biscuits) Place the flours, salt and sesame into the food processor. Start the robot and slowly add the oil, possibly cold, until it runs out. Finally add the water, at this point the mixture should start to come together. Turn the mixture onto a work surface and work it with your hands, creating a ball. Cover it with cling film and let it rest in the fridge for half an hour.

Take the dough and roll it out with a rolling pin, 3/4 millimeters thick (it is very delicate and will tend to crumble). With a little patience, obtain the first biscuits by cutting them with a 3cm diameter biscuit cutter. Recompact the mixture and continue until it runs out. Arrange the biscuits on a baking tray lined with baking paper, sprinkle them with Cervia salt and sesame seeds. Bake in a hot oven at 180° for 12/15 minutes. Once cooked, wait for them to cool before removing them from the pan.

*The flour mix is ​​composed of 180 g of cornflour, 180 g of fine rice flour, 25 g of potato starch.

With this recipe I participate in Patrizia's contest in collaboration with Cose dell'altro pane And without? It's good!

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