Prep time

10 minutes+10 minutes dough rest+10 minutes +30 minutes dough rest

Cooking time

60 minutes

Yields

2 baking sheets or 1 big baking sheet

Ingredients

• 100 ml dried red lentils, soaked at least 10 hours
• 150 ml flour of your choice oats/ buckwheat/amaranth/teff
• 200 ml pumpkin seeds
• 50 ml flax seeds
• 1,5 table spoons of chia seeds
• 1,5 table spoon of psyllium husk
• 1 teaspoon sea salt
• 200 ml water
• 2 table spoons rapeseed oil (colza)
• spices of your choice (fennel seeds, herb de Provence, chili)

Directions

Rinse and drain the lentils. Mix all the dry ingredients together with the lentils in a bowl. Boil water, add the oil, pour it over the mix of dry ingredients, and stir. Let the dough rest for 10 minutes.

Between two baking sheet papers, roll or press the dough flat to a big, thin square. If you are baking with a table knife or a pizza slicer make lines in the dough to create the size of the crackers you prefer. Let it rest for 30 minutes and then cook the crackers in the middle of the oven for 60 minutes, at 150 degrees C until it’s crisp.

Credits: Food Pharmacy, Närings jägaren.

Enjoy!