John Myers
Ingredients for 1 servings:
- 300 g brown rice, ground
- 7 peppercorns, ground
- 1 pinch(s) of sugar
- 2 tsp herbal salt
- 1 tsp paprika granules
- 20 g ginger, finely chopped
- 1 garlic clove(s), finely chopped
- 200 g margarine, Deli Reform or other lactose-free
- 10 tbsp water
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
gluten-free, egg-free, dairy-free, vegan
1 baking tray lined with parchment paper. A food processor would be ideal. 1 piping bag. Mix all the dry ingredients, including the ginger and garlic, using the dough hook. Now add the margarine. Once everything is combined, gradually add water a tablespoon at a time. It should form a fine, homogenous mixture. Fill the piping bag with this mixture and pipe small mounds onto the baking tray lined with parchment paper. Place in a cold oven at 160°C for about 20-25 minutes. It will only brown slightly. OR: (but then use about 2-10 tablespoons less water). Place the dough between two layers of parchment paper (the size of the baking tray) and roll out the dough with a rolling pin. Place in the oven for about 30 minutes. The top layer of parchment paper can now be easily removed. Place in a cold oven at 160°C for about 15-25 minutes. Cut immediately into rectangles or diamonds, and allow to cool. My own recipe.
Facebook Comments