TOMM'POUSSE CARRÉE CRACKERS 

BY CHIHARU KANEKO

Chiharu has been baking since 2005. She started in Japan then decided to come to Europe where she followed training for example alongside Toni Rodriguez. It was in 2016 that she specialized in plant based pastry, learned and became a chef at Land & Monkeys, the first 100% plant based pastry, where she takes pleasure in sharing her knowledge with her team and cooking with YUMGO !

INGREDIENTS
  • La Carée Tomm'pousse             100 gr

  • Olive oil                                        40 gr

  • YUMGO Yolk                                40 gr

  • Flour T65                                     80 gr

  • Oatmeal                                       50 gr

  • Baking powder                               5 gr

  • Pumpkin seeds                            40 gr

  • Sesame seeds                              20 gr

STEPS
  • Preheat the oven to 180 ° C.

  • In a bowl, combine the flour, oil, YUMGO Yolk, oatmeal, baking powder and seeds to form a dough

  • Knead to obtain a homogeneous dough

  • Mix with La Carrée Tomm'pousse cut into pieces

  • Form a ball then spread it out on a floured work surface. Cut out squares or other shapes of your choice and place them on a baking sheet

  • Cook for 20 to 25 minutes.

photo credit: Tomm'pousse