I have shown you many photos of our lovely Baltic cruise but I didn’t tell you the very best thing about the cruise, I explain what it was in the video.
Processed foods are always a bit dicey with irritable bowel syndrome so I am always experimenting with different baked goods including breads and crackers. This recipe started off as an attempt at a cracker but ended up as more of a biscuit. I wanted something with our usual glass of wine on a Friday night and I used what I had in the pantry. That doesn’t always have a successful ending but these ones got the thumbs up from Adriano so I guess they pass muster. I think they would be best fresh and still a little warm and so could probably be re-heated later to restore them to their former glory but they were all eaten so I am not sure on that point.
Just a word about chickpeas. We can have 1/4 cup of canned chickpeas on the low Fodmap diet so the amount of flour in each of the biscuits will be low Fodmap and so safe for consumption.
- 1 cup of rice flakes
- ½ cup chickpea flour (sifted)
- 2 tbsp chopped fresh parsley
- ¼ cup olive oil
- 2 eggs
- 75gms/3oz Camembert
- Heat oven to 180°C/350°F.
- Mix the first 4 ingredients together.
- In a different bowl, beat the oil and eggs together.
- Chop up the Camembert very finely and add to the dry ingredients.
- Add the wet ingredients to the dry and mix well.
- Place a sheet of baking paper on an oven tray and spread out the mixture on the paper, leaving no gaps.
- Bake for around 15 minutes until crispy.
- Remove and cut into squares while still hot.
- Eat warm.