Perfect lentil crackers,
nutritious and so tasty that I bake a tray of them every single week.
They have the most mesmerizing color in the world,
and they are crispy in a wonderful and addictive way.
I love making my lentil crackers regularly,
They are wonderful as a snack and even more as part of a meal.
They are the bite of my quick, nutritious breakfast,
or my four o’clock snack.
The kids really enjoy them,
and it is an easy recipe,
healthy,
simple
and one that suits the whole family.
The lentil flour can be ground in a moment at home,
or bought ready-made.
And within just a few quick minutes and a light mix,
you will get the tastiest,
most nutritious,
most addictive lentil cracker there is.
Happy days to us all:)
Perfect Lentil Crackers | Photo: Daniel Lila | Styling: Hamutal Yakubovich
Perfect Lentil Crackers
Ingredients
Fits a large jar of crackers:
- 1½ cups lentil flour
- ¼ cup chia seeds
- ¼ cup flax seeds
- 1 heaping teaspoon salt
- 1 teaspoon dried oregano (for alternatives see “A little extra from me”)
- ½ cup water
- ¼ cup olive oil
Preparation
Preheat the oven to 175°C, preferably on turbo mode.
Put in a bowl the lentil flour, chia seeds, flax seeds, salt, and dried oregano and mix a little. Add the water and the olive oil, mix everything, and create a dough ball that is easy to work with.
Roll out the dough between two baking papers to an even, thin layer. Cut it into squares or rectangles and place in the oven for 15-20 minutes until the crackers are completely dry. Take out of the oven, cool, break the crackers along the cut marks, and serve with love next to a good dip and fresh vegetables.
A Little Extra From me:
- You can keep the crackers in a nice jar on the counter for a week.
- Click here for an explanation of how to grind red lentil flour at home
- You can replace the dried oregano with any spice or leave it out completely (but it adds a lot).
How to grind red lentils at home
Perfect Lentil Crackers – in the making | image: Essy Roz
This recipe was published in my column Health Made Easy in Mishpacha magazine.
No Comments