Lentil Crackers

Lentil Crackers

lentil crackersLentils are low in fat and high in protein and dietary fibre. These tiny, disk-shaped legumes also provide complex carbohydrates and good amounts of thiamin, vitamin B6, iron, zinc, and potassium. But they are particularly rich in the B vitamin folate which is needed for hundreds of processes in the body including making DNA and RNA, metabolising amino acids required for cell division and also reducing the risk of cardiovascular disease and anaemia.

These crackers are a great source of slow releasing energy and can be eaten as a snack with hummus or dips, or added as croutons to soups.

Ingredients
  • 1 x 400g tin of organic lentils
  • 1 cup almond flour
  • 6 tbsp ground flax-seed
  • 1/2 tsp sea salt
  • 1/2 tsp baking powder
  • 5 tbsp coconut oil
  • 1 garlic clove
  • 5 sprigs rosemary
Method
  • Rinse the lentils under filtered water and add to a nutribullet or blender with the garlic clove and rosemary. Blend to a smooth paste
  • In a bowl add all of the dry ingredients then add the melted coconut oil and the lentil paste. Mix well
  • Place the mix on a sheet of grease-proof paper and add another sheet on top
  • Using a rolling pin, roll the mixture out between the two sheets until approx 3mm thick
  • Remove the top sheet and using a knife score squares onto the rolled out mix
  • Sprinkle sea salt and pepper over the top
  • Transfer the mix still on the bottom sheet of grease-proof paper onto a baking tray
  • Bake in the oven at 120 degrees for 60minutes
  • Remove from the oven and leave to cool – the crackers should then snap easily where the score lines were made
  • Store in a glass jar or tub in the fridge for up to one week
Options
  • Serve with hummus
  • Use as croutons on top of soups
  • Experiment with different herbs and spices for different variations