Lupine breadsticks with poppy seeds
1 ½ -2 cups* lupine flour (or chickpeas)
100 g almond powder
1 teaspoon of baking soda
1 teaspoon salt (level)
20-30 g poppy seeds
2 tablespoons roasted sesame seeds
7-8 tablespoons olive oil
½ to 2/3 cup of water
* 1 cup type mug of capacity 280 ml
Combine all the dry ingredients in a bowl, including the seeds. Stir well to evenly distribute the ingredients and aerate the mixture. Gradually add the oil and water. Measure the water little by little. You need to get a firm dough that doesn’t need more flour to knead it (other than the one you put at the start). And this type of dough should not be handled for too long. As soon as it looks smooth, let it sit for 30 minutes.
Then roll out the dough until it is 2-3 mm thick. Cut or stamp out breadsticks in your preferred shape and place them on a large baking tray, lined with parchment paper.
Bake the lupine breadsticks at 180°C until they turn nicely golden and give off an appealing smell. Let cool on a bamboo mat or wire rack. Store in an airtight cookie box to keep them crisp.