Soy and rice crackers

Soy and rice crackers

Ingredients:

½ cup rice flour
½ cup soy flour
4 tablespoons ground almonds
2 tablespoons ground linseeds
2 tablespoons sesame
20 g parmesan cheese
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon oregano
4-5 tablespoons grapeseed oil
^1/3 cup water

Preparation:

In a bowl, mix all dry ingredients, including the parmesan. Stir to evenly distribute and aerate the components. Pour in the oil and a little water. Add the latter gradually to avoid putting too much. Make a firm and non-sticky pastry, though still very crumbly.

Place the ball in a round baking dish (diameter between 26 and 30 cm) and crumble it again. Spread the crumbs evenly over the entire surface of the dish. Press well to make a dense flat pastry (as for a cheesecake). Cut it into square crackers with a pizza cutter and prick each several times with a wooden skewer.

Bake the soy and rice crackers in the oven at 180°C until golden brown. Cool and separate the biscuits following the precut lines. Once cooked, the crumbly dough, becomes compact and crisp.