Crackers with carrot tops
Preparation : 15 min
Cooking : 55 min
Total time : 1 h 10 Rest : 0 min
40 pieces
50 g of carrot tops
170 g of chickpea flour
30 g of strong bread flour
45 g of cornstarch
1 tsp of baking powder
50 g of parmesan
100 g of water
2 tsp of curry powder
0.5 tsp of salt
100 g of seed mix (flax, poppy, sunflower, etc)
90 g of olive oil
10 g of honey
1 pinch of pepper
Associated products
RECIPE STEPS
1
Preheat the oven to 120°.
2
Place the thin carrot tops on a tray and put them in the oven to dry for about 15 to 20 minutes.
Let them cool.
Set aside 1/4 of the tops for the dough.
Preheat the oven to 170°.
- 50 g of carrot tops
3
In the metal bowl, put all the cracker ingredients, including 3/4 of dried carrot tops, then run the program, folding in if necessary.
- 50 g of parmesan
- 2 tsp of curry powder
- 10 g of honey
- 50 g of carrot tops
- 170 g of chickpea flour
- 30 g of strong bread flour
- 45 g of cornstarch
- 1 tsp of baking powder
- 100 g of water
- 0.5 tsp of salt
- 100 g of seed mix (flax, poppy, sunflower, etc)
- 90 g of olive oil
- 1 pinch of pepper
Bread/Brioche
02:00 / 5 /
4
Divide the dough into 2 and roll out the pieces very thinly (1 to 2 mm) on trays between two sheets of parchment paper. Spread a quarter of the reserved tops on the dough.
Mark the outline of small squares about 3x3 cm with a knife.
Place on the oven tray and bake for about 25 minutes until the crackers are nicely golden.
Let cool on a rack. Separate the small squares with your fingers. Serve with carrot dip.
