Ingredients:
- 90 gr of amaranth flour;
- 100 gr buckwheat flour;
- 100 gr potato starch;
- 10 gr of fine salt;
- 60 gr tosted hazelnuts;
- 8 gr baking powder for salty cakes;
- 60 gr soybean oil;
- 200 gr cold water.
Here’s what Brarbara from La Teiera Eclettica recommends for this recipe:
Due to the presence of the amaranth flour from the typical toast and hazelnuts taste, I would recommend an oolong tea, partially oxidized. Among the many oolong family tea I choose one from Fujian province with low oxidation but with a sustained roasting, an original taste tea that combines vegetable notes with toasted ones.
