Unleavened cakes to be enjoyed as a snack or to decorate for an aperitif. I smeared these scones with jam pomegranate (no sugar added) and I then garnish with finocchiona (sausage prepared with typical Tuscan ground pork, flavored with fennel seeds and soaked in red wine) and the peppery pecorino, I assure you it’s worth it to try this combination of contrasting flavors.
Ingredients for 45 cakes of 6 cm diameter:
- 330 g flour red lentils
- 270 g water
- 30 g chia seeds
- 30 g extra virgin olive oil
- 10 g baking powder
- 10 g apple cider vinegar
- 4.5 g salt
- 150 g cabbage stir-fry
How to prepare the cakes of red lentils
Prepare a baking sheet covered with parchment paper.
Wash very well the cabbage, remove the central coast of the larger leaves, chop it and do it quickly jump into the frying pan with a little oil just to make him soften.
Stir the flour of lentils with baking powder and salt.
Chop the chia in a mixer with the pulse mode.
Mix the chopped chia with water, vinegar and oil, let it rest for about 10 minutes will form a soft gel.
In a bowl combine the flour mixture and the cabbage jumped chia gel mix with a spatula then with your hands quickly, cover with plastic wrap, for 30 minutes to remarry.
Now the dough is ready to be divided into small balls that poserete on baking sheet covered with parchment paper.
Lightly squeeze the balls of dough with the bottom of a glass, bake at 180 ° C for 15 minutes.
Let cool muffins before garnish and enjoy them.