I made a second-generation seed cracker 🙂 We’ve made and eaten seed crackers so many times over the years. This is another version of it. It’s made with fewer seeds, added legumes, and without eggs. I can’t even tell you how filling these crackers are. With a salad, two of them are incredibly satisfying. The taste is also delicious, crispy…
Ingredients:
* 1 cup sprouted green lentils. If you don’t have sprouted lentils at home, lightly cook 1/2 cup green lentils and drain the water. Just enough to soften them slightly. If you want to sprout them, all the details are in this link 🙂
* 1/2 cup almond flour (you can get this by grinding almonds in a food processor)
* 2 tablespoons green olive paste (black olives can also be used)
* 2 tablespoons pumpkin seeds (I lightly ground them in a food processor)
* 2 tablespoons black poppy seeds and sesame seeds (optional, you can omit them)
* 2 tablespoons chia seeds, soak them in 4 tablespoons of hot water in a bowl until they become a gel. If you don’t want to use chia seeds or don’t have them, you can use 1 egg white instead.
* 2 tablespoons olive oil
* A pinch of salt and 1 teaspoon sweet paprika powder
First, I processed the lentils in a food processor. I left them in a chunky state, not pureed.
Then I added all the other ingredients and kneaded the dough. I placed the dough on a baking sheet lined with parchment paper.
I wet my hands and spread the dough by pressing with my fingers and the palms of my hands. It’s very important that your hands are wet at this point, otherwise it won’t spread.
I sliced it thinly after spreading it out. I strongly recommend doing this slicing just before cooking. It’s impossible to slice it after cooking; it will fall apart. You can only separate it into pieces by hand.
I sent the picture above showing the oven.
It cooked in a 170-degree turbo oven for about 25 minutes. It was done when it became crispy and started to brown. Since every oven’s settings are different, please observe it carefully.
After they cooled, I put the crackers in a glass jar. My plan was to eat two every morning for breakfast throughout the week, but when my husband came home from work, he ate half the jar with his afternoon tea 🙂 Now I’m going to make some more 🙂
