difficulty Moderate
equipment
  • oven
  • rolling pin
author Yelena Strokin
write-up Write Up
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
  4-5 whole 4-5 whole sun-dried tomatoes (finely chopped)  
  1. preheat an oven to 350f/coat a large, baking sheet with nonstick cooking spray.
  2. into a large bowl, sift together the whole wheat flour, garbanzo bean flour, brown sugar, salt, baking powder, and cayenne pepper.
  3. add the egg and egg white and thyme and stir vigorously to combine. the dough will be very stiff at this point. add the chopped pistachios and chopped tomatoes and work them into the dough.
  4. turn the dough out onto a lightly floured surface and knead it a few times. pat and roll into 10-inch disc about 1/4 inch thick. with a sharp knife, cut the dough into 8 pieces and place them at least i inch apart on the prepared baking sheet.
  5. bake for 10 minutes. turn over and bake until dry and lightly browned, 10 minutes longer. transfer to a wire rack to cool completely.
  1/2 cup 1/2 cup wheat flour  
  1/2 cup 1/2 cup stone ground (garbanzo bean flour)  
  1 tbsp 1 tbsp brown sugar  
  1/4 tsp 1/4 tsp salt  
  1/2 tsp 1/2 tsp baking powder  
  1/4 tsp 1/4 tsp cayenne pepper  
  1 whole 1 whole egg and 1 egg white  
  2 tbsp 2 tbsp chopped fresh thyme  
  1/3 cup 1/3 cup finely chopped pistachios