Gluten free purple corn crackers
Recipe by Angèle Chambon, cheffe @_minjadou.
& photo par @marie_shaktini community manager of Sol semilla.
Purple corn flour is gluten free and will color all your prepatation. This a peruvian variety which grows in the nothern Lima's area.
This flour can be added to any preparation (it is best mixed with other gluten free flours) in pancakes recipe, crepes, breads, tacos, pizza, biscuits or crackers !
STEP 1 : INGREDIENTS
Products in orange are available in our e-shop Sol Semilla through section « Related Produts » at the bottom of he page.
- 400g of gluten free flour blend (1/3 purple corn flour, 1/3 rice flour & 1/3 buckwheat flour) 100g of various seeds (linseed or chia seeds, sesame, sunflower, pumpkin seeds) 250g of water 200g of sunflower oil (tournesol or olive oil) 16g de Sea salt or 1/2 tsp of Tarami sauce (gluten free) 15g of Nopal powder Some spices or herbs of your choice : 5g of d’oregano, 5g of thyme, 15g of rosemary (blended, reduced in powder)
STEP 2 : RECIPE
Mix all the flours together including purple corn flour ,with water and the selected seeds (Put at least chia seeds or linseed as they help agglomerate all the gluten free flours together) with the differents spices or herbs.
Spread the paste over oven baking tray covered with baking paper.
You can slice the paste with a knife to shape your crackers before cooking them.
Put on the overn at 180°c during 30 mins or in the food dryer at 50°C during 10h.