Ingredients for approximately 15 pieces

200 g of fresh or frozen peas

150 g of very fine Mulino Marello corn flour

Approximately 100 ml of water

whole grain salt to taste

a pinch of organic bicarbonate

20 ml extra virgin olive oil

2 tablespoons dried oregano

Procedure

Steam or blanch the peas for 5 minutes. Blend them. In a bowl mix the flour with the oil and water, add the salt, bicarbonate of soda and finally the pea cream. If the dough is sticky, add more corn flour. Create some balls, crush them slightly, cover them with oregano and a drizzle of oil and cook in the oven at 180 degrees for about 20 minutes.

A delicious recipe, to be customized according to the season and tastes!

Try the variant with asparagus, courgettes or chicory.

I chose peas, fresh and tasty in spring, which in addition to their flavour, provide precious vegetable proteins, making these biscuits truly complete from a nutritional point of view.

How to eat?

For a savory snack during the day, perhaps with some slices of avocado.

Why not, even for breakfast, for those who love savory foods, together with a carrot, apple and ginger juice.

I really like them with meals, to be accompanied with spinach in oil and lemon, to be spread with a sesame tahini cream 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 some sauces and a dip of colorful vegetables!

Let your imagination run wild and be inspired! What matters is that these savory biscuits are really tasty, simple and quick to make and improvise!

Good both hot and cold, they will keep for a couple of days in the refrigerator.

Naturally gluten-free and rich in fibre, completely vegetable and yeast-free.

Article by Dr. Isabella Vendrame - food coach psychologist, writer and popularizer.