Protein chickpea cantucci with anise and pumpkin seeds

Ingredients

For 1 serving

• Chickpea flour30 g
• Vital wheat gluten18 g
• Pumpkin seeds10 g
• Maple syrup12 g
• Orange zest2 g
• Anise seeds1 g
• Baking powder2 g

Contains: gluten,

Method

1. Turn the oven on to 180 °C (conventional) and line a baking tray with baking paper.
2. In a bowl, mix the chickpea flour, gluten, baking powder, aniseed and grated orange zest.
3. Add the maple syrup, pumpkin seeds and 2 tablespoons of water and knead to a firm dough; shape it into a log about 4 cm wide and 2 cm high and place it on the tray.
4. Bake for 18 minutes, until the log is firm to the touch and lightly golden.
5. Let it cool for a couple of minutes, then cut it diagonally into slices about 1 cm thick with a serrated knife.
6. Lay the slices flat on the tray and bake for 8 minutes per side, until dry and golden; they crisp up as they cool.