Ingredients for about 15 pieces
200 grams of fresh or frozen peas
100 ml of water
salt up integral q.b.
a tip of bicarbonate bio
20 ml extra virgin olive oil
2 tablespoons of dry oregano
Steamed or boiled 5 minutes peas. Blend them. In a bowl mix the flour with oil and water, add the salt, baking soda and to finish peas. If the mixture is sticky, add another corn flour. Create balls, crush them slightly, cover them with the oregano and a little oil and cook in the oven at 180 degrees for about 20 minutes.
A tasty recipe, to be customized based on the season and to tastes!
Try the variant with asparagus, with zucchini or with chicory.
I chose the peas, fresh and tasty in the spring, which in addition to the flavor give precious vegetable proteins making these cookies really complete with a nutritional point of view.
To eat like?
For a salty snack during the day, perhaps with avocado slices.
Because no, even at breakfast, for those who love salty, along with a centrifuge of carrot, apple and ginger.
I really like to the meal, to accompany with spinach to oil and lemon, to spread with a tahin cream of sesame or to enrich a minestrone.
Also for the aperitif? Of course, you can serve them like this, for an aperitif on the terrace with friends together with salsine and a pinzimonio of colored vegetables!
Take the imagination and let yourself be inspired! What matters is that these salted cookies are really delicious, simple and fast to make and improvise!
Good both hot and cold, they preserve a couple of days in the refrigerator.
Of course gluten-free and rich in fibers, completely vegetable and no yeast.
Article by Dr. Isabella Vendrame - Psychologist Food Coach, writer and disclosure.