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BIO Crispy Corners Red Rice-Chickpea

Discover the crispy BIO crispy corners with red rice and chickpeas, perfect for healthy, gluten-free snacks.

vegan vegetarian gluten-free lactose-free nut-free peanut-free egg-free soy-free fish-free sesame-free long-lasting crispy finger-food portionable superfood

BIO Crispy Corners Red Rice-Chickpea

Recommended Organic Ingredients

Recommended Organic Ingredients
Organic salt, uniodized ( Atlantic sea salt)
Organic salt, uniodized ( Atla...
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Recipe
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  • Organic salt, uniodized ( Atlantic sea salt)
    Organic salt, uniodized ( Atlantic sea salt) 90.057
    1% of the mix
    Organic salt, uniodized ( Atlantic sea salt)
    Organic salt, uniodized ( Atlantic sea salt) 90.057
    This organic certified sea salt is extracted from Atlantic water, traditionally crystallized in salt reservoirs through natural evaporation and gently purified using optical systems. Pure natural sea salt without any additives, non-iodized, non-bleached, perfect for organic food recipes.
    Show More Show Less
    Benefits
    • organic certified, clear declaration
    • no iodine added
    • no anti-caking agents or adherents like sodium ferrocyanid added
    Fields of Application
    • Universal flavouring
    More Info
  • BIO-gepuffter roter Vollkornreis
    70% of the mix
  • BIO-Kichererbsen
    20% of the mix
  • BIO-Maiskeimöl
    9% of the mix

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Recipe Note

These BIO crispy corners are an excellent example of an innovative snack that combines taste and health. Perfect for the modern consumer.

Dr. Robert Zach
Dr. Robert Zach

Geschäftsführung / CEO

Personal Consultation without wait queues.

Preparation

These BIO crispy corners offer a unique combination of puffed red rice and chickpeas, which provide a healthy, protein-rich snack. The use of corn germ oil gives them a light, crispy texture that sets them apart from other snacks.

Preparation of BIO Crispy Corners Red Rice-Chickpea for 50 servings

  1. Preparation: Mix the BIO-Salz, unjodiert (Atlantik Meersalz) in a large bowl with BIO-Kichererbsen and set aside.
  2. Rice mixture: Add BIO-gepuffter roter Vollkornreis to a large mixing bowl and evenly distribute the BIO-Maiskeimöl over it. Mix well until the rice is evenly coated.
  3. Shaping: Add the chickpea mixture and mix everything well. Press the mixture into rectangular shapes and ensure they are tightly packed.
  4. Baking: Place the shaped corners on a baking tray lined with baking paper and bake at 160°C for 20 minutes until they are golden brown and crispy.
  5. Cooling and Packaging: Allow to cool completely after baking and pack in airtight containers to preserve freshness.

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