How to make
This is a suggestion for easy and very tasty gluten-free savory biscuits. They are crunchy and have a sandy texture, very pleasant to snack on at any time and for any occasion.
To make them, grind the oats into flour along with the quinoa, but you can also use ready-made oat flour and quinoa flour.
Mix with the cornmeal, salt and baking powder.
Separately, lightly beat the egg whites and mash the margarine with the cottage cheese. I use homemade cottage cheese, which adds a gorgeous flavor to the homemade savory biscuits.
Combine all the prepared ingredients and knead the dough. Due to the lack of gluten, it is quite crumbly, but with greased hands they are easy to shape.
Tear small balls, roll and flatten them between your palms, then shape them into rectangles and arrange them on a tray lined with baking paper.
Spread them with a little beaten egg white and sprinkle half of the savory biscuits with oregano and the other half with cumin seeds. These spices add an amazing flavor, but if you don't like one of them, substitute with another to your taste.
The gluten-free savory biscuits with cottage cheese are baked at 360°F (180°C) in a preheated oven, until they aquire an appetizing color - approximately 18-20 minutes.
When they cool, they are ready to eat.
Enjoy your meal.
