CRACKERS WITH TOMATOES AND HAZELNUTS

 

crackers-con-pomodori-e-nocciole

These crackers with tomatoes and hazelnuts are really tasty and easy to match.

For this recipe I was inspired by the “salsa romesco” sauce typical Catalan cuisine, the Spanish accompany dishes of fish, meat, vegetables or smear on bread, excluding the bread I think we can definitely take inspiration for other combinations

Ingredients for 50 crackers of 5 cm per side:

  • 100 g flour chickpeas
  • 120 g hazelnuts
  • 40 g flax dark
  • 65 g golden flax
  • 100 ml olive oil
  • 120 g raw tomatoes
  • 50 g dried tomatoes
  • 40 g pepper
  • 4.5 g salt

How to prepare the crackers

Heat oven to 180 ° C ventilated mode.

Coarsely chop the hazelnuts.

Mix all the vegetables.

In a bowl combine the flour of chickpeas, hazelnuts, coarsely chopped, flax seed light and dark whole.

Mix the dry ingredients with a spoon oil and vegetable blend, you get an elastic dough and workable, but not too soft.

Roll out the dough between two sheets of baking paper, to obtain a uniform layer thickness of 2 mm.

They prepared a lot, roll out the dough several times.

Cut the crackers in the form you prefer, the portion of dough advancing while cropping crackers, not knead again, but place it over and roll it out again between sheets of waxed paper (we use the same procedure of the pastry).

Bake at 180 ° C mode aired for 6 minutes turn them remove them from the oven and bake for another 5 minutes.

Let cool crackers when cooked.

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