Crispy chickpea and parmesan grissini are rich in protein and fiber, and are excellent as a snack, as addition to soups, salads or sauces. They are easy to prepare and have a slightly spicy taste.
Tags: vegetarian recipe, for diabetics, for insulin resistance, for the heart, for the brain, protein, for breakfast, for a snack, for energy, for children, for school, bring to work, for skin, for hair, gluten-free (if you use certified gluten-free oat flour or chickpea flour), fit recipe.
Preparation time: 1 - 1 hour 15 minutes.
Baking time: 22–28 minutes.
Additional drying in the oven (optional): 10 minutes.
Cooling time in the refrigerator (optional): 20 minutes.
Cooling time for baked grissini - sticks: 5-10 minutes.
Total time: 1 hour 35 minutes - 2 hours 45 minutes.
Ingredients (for 18-22 grissini): 250 g of cooked chickpeas (well drained, without membranes), 1 egg, 30 g of Parmesan cheese (finely grated), 1 tablespoon of olive oil, 1 teaspoon of paprika powder, ½ teaspoon of garlic powder, ½ teaspoon of salt, ¼ teaspoon of black pepper, 1 teaspoon of baking powder (4-5 g), 1–2 tablespoons of chickpea flour or oat flakes - rolled oats (finely ground, if the dough is too soft).
Preparation:
1. Heat the oven to 180 °C (356 °F).
2. Grind chickpeas into a smooth paste.
3. Add egg, Parmesan cheese, olive oil, paprika powder, garlic powder, salt, pepper and baking powder. Mix well.
If the dough is too soft, add chickpea flour or fine powder of oat flakes (rolled oats) until you have a soft dough that can be shaped.
4. Form grissini* (see note) about 6–8 mm thick and 15–20 cm long.
5. Arrange them on a baking sheet lined with baking paper.
6. Bake for 22–28 minutes, turning halfway through, until golden brown.
7. For extra crispness, leave them in the oven for another 10 minutes with the door slightly open.
Notes:
- If you don't like baking powder, you can leave it out, the crispiness of the grissini depends on the shape of the grissini and the baking time.
- Baking powder is added to make the grissini less dense and a little more airy. It also reduces the feeling of heaviness that chickpea dough sometimes has and can alleviate crumbling, as the dough rises more evenly.
Note on how to shape grissini - sticks.
A) Rolling with hands
1. Moisten or slightly oil your hands so that the dough does not stick.
2. Take about 1 tablespoon of the mixture and roll it between your palms into a roller.
3. Continue to gently roll it on the work surface until you get a grissini 6-8 mm thick and 15-20 cm long.
4. Carefully transfer the grissini to the baking sheet and leave about 2 cm of space between each one.
Tip:
If the mixture is still soft, you can put it in the fridge for 15-20 minutes before shaping.
B) With a pastry bag
You can put the mixture in a pastry bag with a larger round nozzle and squeeze the strips directly onto the baking paper, then flatten them a little with your fingers if necessary.
Nutritional values for 1 grissini - stick (if 18 sticks are obtained from the whole mixture):
Calories: ~55 kcal
Proteins: ~2.7 g
Carbohydrates: ~6 g
Sugars: ~1 g
Fats: ~2.4 g
Saturated fat: ~0.6 g
Fiber: ~1.7 g
Sodium: ~75 mg
Cholesterol: ~13 mg
VITAMINS:
Vitamin A: ~15 µg
Vitamin B1 (thiamine): ~0.06 mg
Vitamin B6: ~0.08 mg
Folate (B9): ~35 µg
Vitamin E: ~0.3 mg
Vitamin K: ~0.8 µg
MINERALS:
Calcium: ~35 mg
Iron: ~0.8 mg
Magnesium: ~20 mg
Phosphorus: ~55 mg
Potassium: ~100 mg
Zinc: ~0.4 mg
Selenium: ~3 µg
Nutritional note:
The values are approximate and depend on the exact amount of chickpea or oatmeal flour added and the type of parmesan cheese.
Hrskavi grisini od leblebije i parmezana bogati su proteinima i vlaknima, a odlični su kao uzina, dodatak uz supe, salate ili soseve. Jednostavno se pripremaju i imaju blago pikantan ukus.
Oznake: vegetarijanski recept, za dijabeticare, za insulinsku rezistenciju, za srce, za mozak, proteini, za dorucak, za uzinu, za energiju, za decu, za skolu, za poneti na posao, za kozu, za kosu, bezglutensko (ako koristiš sertifikovano bezglutensko ovseno brašno ili brašno od leblebije), fit recept.
Vreme pripreme: 1 - 1 h 15 minuta.
Vreme pečenja: 22–28 minuta.
Dodatno sušenje u rerni (opciono): 10 minuta.
Vreme hlađenja u frižideru (opciono): 20 minuta.
Vreme hlađenja pečenih štapića: 5-10 minuta.
Ukupno vreme: 1 h 35 minuta - 2 h 45 minuta.
Sastojci (za 18-22 grisina): 250 g kuvane leblebije (dobro ocedjenje, bez opni), 1 jaje, 30 g parmezana (sitno rendanog), 1 kašika maslinovog ulja, 1 kašičica aleve paprike u prahu, ½ kašičice belog luka u prahu, ½ kašičice soli, ¼ kašičice crnog bibera, 1 kašičica praška za pecivo (4-5 g), 1–2 kašike brašna od leblebije ili ovsenih pahuljica (sitno mlevenih, ako je testo previše mekano).
Priprema:
1. Zagrej rernu na 180 °C.
2. Leblebije samelji u glatku pastu.
3. Dodaj jaje, parmezan, maslinovo ulje, alevu papriku, beli luk u prahu, so, biber i prašak za pecivo. Dobro promešaj.
Ako je testo previše mekano, dodaj brašno od leblebije ili ovsene pahuljice dok ne dobiješ mekano testo koje može da se oblikuje.
4. Oblikuj grisine* (vidi napomenu) debljine oko 6–8 mm i dužine 15–20 cm.
5. Poređaj ih na pleh obložen papirom za pečenje.
6. Peci 22–28 minuta, uz okretanje na polovini pečenja, dok ne dobiju zlatnu boju.
7. Za dodatnu hrskavost ostavi ih još 10 minuta u isključenoj rerni sa malo odškrinutim vratima.
Napomene:
- Ako vam smeta prašak za pecivo mozete ga izostaviti, hrskavost grisina zavisi od oblikovanja grisina i dužine pečenja.
- Prašak za pecivo se dodaje da bi grisine bile manje zbijene i malo vazdušastije. Takodje, smanjuje osećaj težine koji testo od leblebije ponekad ima i može da ublaži mrvljenje, jer testo ravnomernije naraste.
Napomena za kako oblikovati grisine
A) Valjanje rukama
1. Navlaži ili blago naulji ruke da se testo ne lepi.
2. Uzmi oko 1 kašiku smese i među dlanovima je urolaj u valjak.
3. Nastavi da ga nežno kotrljaš po radnoj površini dok ne dobiješ grisin debljine 6–8 mm i dužine 15–20 cm.
4. Pažljivo prebaci grisin na pleh i ostavi oko 2 cm razmaka između svakog.
Savet:
Ako je smesa i dalje mekana, možeš je staviti u frižider na 15–20 minuta pre oblikovanja.
B) Sa poslasticarskom kesom
Smesu možeš staviti u poslastičarsku kesu sa većim okruglim nastavkom i istisnuti trake direktno na papir za pečenje, a zatim ih po potrebi malo poravnati prstima.
Nutritivne vrednosti za 1 štapić (ako se dobije 18 štapića od cele smese):
Kalorije: ~55 kcal
Proteini: ~2,7 g
Ugljeni hidrati: ~6 g
Šećeri: ~1 g
Masti: ~2,4 g
Zasićene masti: ~0,6 g
Vlakna: ~1,7 g
Natrijum: ~75 mg
Holesterol: ~13 mg
VITAMINI:
Vitamin A: ~15 µg
Vitamin B1 (tiamin): ~0,06 mg
Vitamin B6: ~0,08 mg
Folat (B9): ~35 µg
Vitamin E: ~0,3 mg
Vitamin K: ~0,8 µg
MINERALI:
Kalcijum: ~35 mg
Gvožđe: ~0,8 mg
Magnezijum: ~20 mg
Fosfor: ~55 mg
Kalijum: ~100 mg
Cink: ~0,4 mg
Selen: ~3 µg
Napomena za nutritivne vrednosti:
Vrednosti su približne i zavise od tačne količine dodatog brašna od leblebija ili ovsenih pahuljica i vrste parmezana.
No comments:
Post a Comment