Lentil Crackers
These homemade lentil crackers are a crunchy, wholesome snack made from just 4 ingredients - raw lentils, your choice of nuts or seeds, water, and a touch of baking powder. Naturally gluten-free and packed with plant-based protein and fibre, they’re as nourishing as they are satisfying. Soaked, blended, and baked until crisp, they make a perfect guilt-free bite for dipping, topping, or enjoying all on their own
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· ¾ cup raw lentils (any variety)
· 60 g nuts or seeds of choice. This will be about ½ cup (see note below)
· Boiling water for soaking
· 1 ½ cups water
· 1 teaspoon baking powder
Optional sunflower or other seeds to garnish
Optional: ½ teaspoon salt
Recipe adapted from powerhungry.com
Instructions…
Place the lentils and nuts/seeds in a medium sized bowl. Cover with boiling water and let sit for 20 minutes. Drain through a sieve or colander. Discard soaking water.
Preheat the oven to 180C. Line a large rimmed baking sheet (I used an 18×13 inch sheet pan) lined with baking paper/parchment.
In a blender, process the drained lentil-nut mixture and 1½ cups fresh water until completely smooth. Scrape down the sides of the container, add the baking powder and salt (if including) and blend again.
Pour the batter onto the prepared baking sheet. Lift and tilt the baking sheet for even and complete coverage.
Bake in the preheated oven for 20 minutes.
Remove the baking sheet from the oven. Using a knife or pastry scraper, cut the crackers into rectangles or square (I cut into 8×8 rows, 64 crackers).
Return the cut crackers to the oven and bake for another 30 to 35 minutes until golden brown and crispy (they will look dry and also feel firm to the touch).Remove all the crackers that look done. If any crackers need additional baking, keep them on the baking sheet and return to the oven for several more minutes until the crackers are crisp.
Completely cool the crackers on a cooling rack. Sprinkle with sunflower seeds or other seeds of choice.