How to make
In a deep bowl, beat the egg whites, until they become foamy.
Mash the roasted pumpkin with a fork and then add all the other ingredients to the egg whites one by one, weighed on a kitchen scale.
Stir the mixture with a spoon very well.
Leave the resulting mixture for about 15-20 minutes to absorb the oat bran.
Put the sticky dough in a bag and cut one end. I'm suggesting the faster option, but if you want to shape the cracker sticks, it is better to use a piping bag.
Line a square shallow tray with baking paper and pipe out the sticks (or other shape).
Sprinkle the cracker sticks with linseed and freshly ground Himalayan salt.
Bake the pumpkin cracker sticks in a preheated oven at 340°F (170°C) with a fan, until they aquire an appetizing color.
The weights of the products included in the recipe are in accordance with the Zone.
Enjoy it!
