01nos canned chickpeas drain and rinse
01nos garlic clove
80ml EVO oil
Salt & Pepper
Start blending the chickpeas to a paste.
Add the oats to the blender and keep blending with the chickpeas.
Add the remaining ingredients.
When all the ingredients are combine spread it on a baking paper.
Bake in the oven at 180C for 60-70 minutes.
Enjoy with Guacamole or a tasty Spinach and Artichoke dip.
Super grains crackers
50gr pumpkin seeds
30gr sunflower seeds
50gr flex seeds
50gr chia seeds
02tbsp EVO oil
Pre heat the oven to 190C.
In a jar add to the water all the seeds and let it rest for 30 minutes.
The seeds should absorb all the water.
Grease a baking tray with the EVO.
Spread the mix to 1/2cm layers with the mix and bake in the oven for 60 minutes or till fully dry on both side.
Grissoni alle olive verdi
1/2 teaspoon sugar
01nos teaspoon salt
16gr dry yeast
280ml lukewarm water
150gr chopped green olives
100gr thinly sliced mortadella
100gr thinly sliced Parma ham
EVO oil to brush grissoni
Mix flour, sugar and yeast in a food processor with a hook attachment.
Add water and for last salt.
Work the ingredients till a ball if form.
Remove from the food processor.
Add green olives.
Knead the dough for 10 minutes.
Let the dough rest in the oven with light on for 60 minutes or till double in size.
Roll dough in bread stick size the thickness of 2cm.
Proof for another 30 minutes.
Brush grissoni with EVO.
Bake at 180C for 20-25 minutes or till grissoni are light brown color on the bottom.
When cold roll grissoni in your favorite cold cut, i picked Parma ham and mortadella.