Gluten-Free Biscuits with Parsley Pesto
Preparation time: 10minutes
Baking time: 20-30 minutes
Serves: 20 medium sized buscuits
- 50 g sunflower seeds
- 2 tbsp flaxseed
- 1 cup rice flour
- ½ cup buckwheat flour
- ½ cup flaxseed flour
- pinch of salt
- 1 tbsp olive oil or other vegetable oil
- 1 tbsp tahini
- 100-150 ml of water
Mix all ingredients and knead a soft dough. If the dough is sticky and difficult to knead, grease your hands with some oil.
Dust one baking paper with rice flour and roll out a thin crust.
With a round glass cut the biscuits.
Bake at 180 degrees Celsius for 20-30 minutes
For the pesto:
- large bunch of parsley
- 50 g walnuts
- 1 tbsp lemon juice
- 4-5 tbsp olive oil or other vegetable oil
Process all ingredients in the blender until thick paste is formed. Store in a jar in the refrigerator.
Products:flours » gluten free » riceflours » gluten free » flaxseedflours » gluten free » buckwheat
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