The pantry of food bloggers is always much supplied, sometimes too much: flour of all kinds, seeds and dried fruits, organic citrus and natural yeasts .. so … what could be better on raining days like this, if not the best use of these products?
No gluten, no butter, milk and derivatives, these millet and quinoa biscuits are light, crispy and will keep for at least a week … .. are born by chance … .. but ended up in a hurry!
Ingredients for about 600 gr of biscuits : 100 grams of millet flour, 100 grams of quinoa flour, 100 grams of potato starch, 1 egg, 60 grams of cane sugar, 80 ml of squeezed orange juice (about 1 cup), 50 ml of extra virgin olive oil, 50 grams of chopped hazelnuts, 30 grams of chopped sunflower seeds, 50 grams of dark chocolate flakes (gluten free), grated zest of 2 organic lemons , 1 packet of natural yeast (based of creamy of tartar), a pinch of salt.
In a blender grind the hazelnuts kernels and sunflower seeds reducing them very fine. Chop the chocolate with a knife obtaining small flakes. Put In a food processor all ingredients and pour half of the orange juice : begin to knead and add the remaining orange juice to flush until the ingredients bind and blend into a dough. Transfer the dough on a floured surface, knead for a few minutes with your hands and spread it out with a rolling pin to form a base of about half a centimeter thick.
Form some strips of dough from which to obtain the biscuits of equal size and desired shape (if square about 6 cm wide).
Place the biscuits on a baking sheet lined with parchment paper lifting them from the floured surface with a shovel (the dough will be a bit ‘soft and deformable and should be moved gently). Bake at 170 °C for 10-12 minutes.
