Perfect snack for in-between (Print Version)
# Ingredients:
→ Base
01 -
1 cup (200g) red lentils
02 -
3/4 teaspoon baking powder
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1/2 teaspoon salt
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2 1/2 tablespoons (35ml) olive oil
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1/2 cup plus 2 tablespoons (130ml) water
→ Seasonings & Add-ins
06 -
1 teaspoon garlic powder
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1 teaspoon dried rosemary
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1 teaspoon paprika
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3 tablespoons sunflower seeds
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3 tablespoons sesame seeds
# Instructions:
01 -
Preheat the oven to 350°F (180°C) fan/convection. Line a baking sheet with parchment paper.
02 -
Grind the red lentils in a high-powered blender or food processor until they form a fine flour.
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In a bowl, mix the lentil flour with baking powder, garlic powder, rosemary, paprika, salt, sunflower seeds, and sesame seeds. Add the olive oil and water, then stir until you have a thick, cohesive dough.
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Transfer the dough to the prepared baking sheet and place another sheet of parchment paper on top. Use a rolling pin to roll the dough into a thin, even layer.
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Carefully remove the top sheet of parchment paper and use a sharp knife or pizza cutter to score the flattened dough into your desired cracker shapes and sizes.
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Bake on the middle rack for about 20 minutes, until the crackers are crisp and lightly browned. Allow them to cool completely on the baking sheet to achieve maximum crispness.
# Notes:
01 -
These protein-rich lentil crackers are a healthy alternative to traditional snacks and perfect for munching between meals.
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Store in an airtight container for up to 2 weeks to maintain freshness and crispness.
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Feel free to experiment with different seasonings such as Italian herbs, curry powder, or chili flakes.
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These crackers pair excellently with dips like hummus, guacamole, or other spreads.