Gluten free biscuits with peas

Looking for an idea for a Summer aperitivo?

What about these gluten free savoury biscuits?

This gluten free, vegan recipe is a share from one Italian blog that I love: Pentagrammi di Farina.

Pentagrammi di Farina is the brainchild of Daniela who lives in the Marche region, in Italy, and Alessia who lives in London. They run this blog long-distance with much enthusiasm, passion and joy for good gluten free food.

I personally love biscuits, sweet, savoury; they are the good friend I like to have always with me.

Let’s discover their recipe together!

INSTRUCTIONS

Peel the peas and wash them under cold water. Let them dry.

In a large pan, add one tablespoon of extra virgin olive oil and the chopped onion. Let it gently fry over low heat. Once the onion turns golden brown, add the peas. Cook them always over low heat by stirring from time to time. You can add a little bit of water to help them cook gently. Add a pinch of salt. Once ready, turn off the heat and put the peas in a bowl. Let them cool down.

In a kneading machine add the flour, the baking powder, the salt, the olive oil (25 g), the turmeric powder and the milk at the very end. Start beating all the ingredients together until you get some smooth dough.

Put it in the fridge to rest for half an hour.

Add the peas to the dough and mix them gently, being careful not to smash all of them.

Place the dough in between two sheets of baking paper. Roll it with the help of a rolling pin. Cut it with a round mould for pastry. You can choose the size you like the most. Daniela brushed them with some olive oil on top. This will make them look brighter. But it is optional and completely up to you.

Pre-heat the oven to 180° C. Place the gluten free biscuits on a baking tray covered with greaseproof paper. Bake them for 10/15 minutes.

Let them cool down before serving.

Little advice: you can stuff these biscuits with any savoury spread or cream that you like; you’ll see that it will go beautifully with them. They are so versatile and totally addictive.

pS If you wish to know more about the blog Pentagrammi di Farina, have a look at my interview to Daniela right here.