John Myers
Ingredients for 1 servings:
- 150 g chickpeas
- 200 g sesame seeds (unpeeled), ground
- 150 g ground corn (not popcorn)
- 150 g buckwheat, ground
- 150 g millet, ground
- 1 tsp ground coffee
- 1 tsp salt
- 1 lemon(s) – zest + juice + flesh
- 300 g glucose
- 700 ml mineral water, up to 800 ml carbonated
- possibly sesame
- 25 g chocolate, dark, 70%, possibly grated
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
gluten-free + egg-free + dairy-free + nut-free
Mix all the dry ingredients well, gradually add the carbonated mineral water; you’ll see it drip heavily from the whisk. If you’re using a hand whisk, you may need more water. Depending on how thick you want the cookies, line two or three baking sheets with baking paper, pour the batter onto them, and spread it out with a spatula. Sprinkle grated organic sesame seeds or chocolate over the top. Place all sheets in a cold oven at around 140°C (convection oven) for around 40 minutes. Cut into strips, rectangles, or diamonds, or cut out using a round glass. Leave the cookies on the sheets until completely cool, then carefully remove them. Variation: Instead of sweet, these also taste savory. Omit the lemon and all but 1 teaspoon of the sugar. Instead, mash finely grated strong cheese and/or garlic cloves with a fork, and add 1-2 teaspoons of herb salt. You can also use 20-100 g of fresh ginger, diced or grated. My own recipe
Facebook Comments