Biscoitos salgados com sementes de girassol, cenoura e missô

Ingredientes

• 120 gram sunflower seeds
• 1 tsp miso paste
• 30 grams grated carrot
• 1 clove of garlic
• 2 tbsp water
• 1 tsp olive oil, or (melted) coconut oil
• Black pepper, freshly ground - to taste

Modo de preparo

1. 1

   Roast the sunflower seeds for a few minutes...: Roast the sunflower seeds for a few minutes in a dry frying pan over a high heat. Check and stir regularly so that the seeds do not burn. Pour them into a glass bowl or on a plate and allow to cool completely. Then grind them to a powder with a coffee grinder. Peel and chop the garlic.

2. 2

   Then put all the ingredients in a food...: Then put all the ingredients in a food processor (chopping function) and mix into a firm, kneadable dough. Finally, put the dough in a bowl and leave to rest for +/- 10 minutes in the refrigerator.

3. 3

   Preheat the oven to 160° Celsius (320° F)...: Preheat the oven to 160° Celsius (320° F) and coat a baking sheet with parchment paper.

4. 4

   Take the dough out of the bowl and...: Take the dough out of the bowl and place it on a clean surface that has been sprinkled with flour (possibly gluten-free flour). Roll out with the rolling pin to +/- 3 mm. Sprinkle with extra flour if it sticks to the roll. Divide the rolled cracker dough into smaller pieces. How big or small you can of course decide for yourself.

5. 5

   Carefully place the crackers on the parchment paper...: Carefully place the crackers on the parchment paper and bake for 10-15 minutes, or until the crackers turn dark brown. No, 'dark brown' is not the same as 'blackened';). Remove from the oven and allow to cool completely.