Recipe by Angèle Chambon, cook @_minjadou_ .
& photo by @marie_shaktini .
THE purple corn reduced to flour is naturally gluten-free, it will bring a purple color to all your recipes. It is a variety of Peruvian corn that grows in the north of Lima.
This flour can be incorporated (with a mix of other gluten-free flours) into your recipes for pancakes, galettes, cakes, breads, biscuits or even crackers!
STEP 1: INGREDIENTS
- 400g gluten-free flour (1/3 purple corn flour , 1/3 rice and 1/3 buckwheat in equal proportions)
- 100g of a mixture of seeds (flax, sesame, sunflower seeds, pumpkin seeds and/or chia)
- 250g of water 200g of oil (sunflower)
- 16g Sea Salt or 1/2 tsp Tamari Soy Sauce (gluten free)
- 15g of organic Nopal powder Spices or herbs of your choice, here: 5g of oregano, 5g of thyme, 15g of rosemary blended
STEP 2: RECIPE
Mix the buckwheat flour, rice flour and wheat flour. purple corn , with water, mixture of flax seeds, sunflower, sesame, pumpkin seeds, chia seeds, olive oil, salt and herbs.
Spread on baking sheets, pre-cut with a knife so that they can be separated more easily once cooked.
Place in the oven at 180°C for 30 minutes or in the dehydrator at 50°C for 10 hours.
