Hearts and stars are coming out of my eyes. It turned out incredibly beautiful. I don’t know where the idea came from or how it came about, but something amazing came out of it. Please, please make this.

– I soaked 3 tablespoons of gluten-free tarhana in 9 tablespoons of hot water for 10 minutes.

– I added 3/4 cup (200 ml) of oat flour. Any flour will do. A soft flour that is slightly sticky to the touch. If it’s too runny, you can add more flour; if it’s too firm, add water. That’s the logic.

– I added 2 tablespoons of water and 4 tablespoons of olive oil.

– A little salt too.

You can visit my Instagram post to see the recipe videos: https://www.instagram.com/p/CCthidIp4FE/?igshid=unez6zkdz8m2

I kneaded everything. I washed and wet my hands, and with wet hands, I shaped them into thin, long, heart-shaped and round shapes. I put them in a preheated turbo/fan oven at 170 degrees. I think it took about 30 minutes. I checked them occasionally. I don’t remember the exact time, but I turned off the heat when they hardened. I didn’t take the tray out of the oven and left them in the warm air. That’s when they became perfectly crispy. An hour later, they were delicious tarhana sticks and tarhana heart crackers.

I shared some of the sticks with the little one too; it’s clear who owns the heart. You know I’ve made pancakes with tarhana before. When used like flour, its aroma suits these kinds of things incredibly well. I decided to use tarhana instead of spices, and I’m so glad I did. It turned out to be a fantastic treat that I’ll be making regularly.

Wishing everyone a happy, sugar-free week.

With love,