I think you’ll really like these crackers that came spontaneously from ingredients you had at home.

• 5 tbsp red lentil flour (red lentils turn into flour immediately when you grind them in a food processor)
• 5 tbsp almond flour (almond flour too, but don’t grind it too much, it will turn into a paste 😀)
• 3 tbsp olive oil
• 1 tbsp psyllium husk – I added it because I had some, you know I don’t normally use it. I used it instead of an egg. You can also add 1 egg white or 2 tbsp ground flax seeds/chia seeds.
• 3/4 cup water – if you add egg white, you need to reduce this water slightly according to the consistency in the link below.

Salt and a mixture of rosemary, thyme, and dried basil. Any spices will do, according to your preference.

I mixed them all together. It’s a very soft, sticky dough. It shouldn’t be watery, but softer than a regular bread roll so it spreads easily. It’s true I spread gluten-free crackers with a spatula like pastry chefs do with pastry cream. 😀 If I didn’t have that, I’d spread it with the back of a spoon or a wet hand. Any way works. You can find videos of the consistency in the link below.

https://www.instagram.com/p/CYgAFPZIFxx/?utm_source=ig_web_copy_link

It baked in a 150-degree fan oven until crispy. In recipes with nuts, we don’t go above 150 degrees to preserve the good fats during baking. I didn’t time it. 😀 I left it in the oven overnight too. It’s reached a beautiful crispness.

Enjoy!