These crackers are oh.so.delicious. Yes, I thought making crackers would be like making homemade pasta – a lot harder than it really is – but I was wrong. I will admit it, I was wrong. Wow, not sure if you or even Joe will hear that very often so let it soak in. These crackers I made on Saturday morning and the most difficult thing about them was rolling out the dough. It was actually a nice arm workout. The ingredient list for these crackers is quite short. You don’t need much. I actually had the ingredients on hand and didn’t need to run out for anything. Sweet, huh?
Lentil Thin Crackers
3/4 cup lentils – ground into flour
3/4 cup brown rice flour – could you all-purpose
3/4 cup buckwheat groats – ground into flour
1 Tbsp flax seed meal
dash of paprika
1/2 tsp curry
1 cup warm water
3 Tbsp olive oil, divided
2 tsp dried basil
1/2 tsp to 1 tsp garlic salt
Preheat oven to 425F.
In blender, grind together lentils and buckwheat groats creating a flour.
In bowl, mix together lentil/buckwheat groats flour with brown rice flour, flax seed meal, paprika and curry.
Add 1 cup warm water and 1 Tbsp olive oil mixing together well, creating dough ball.
Flour work surface and roll dough out until thin.
In small dish, mix together remaining 2 Tbsp olive oil, dried basil and garlic salt.
With brush, coat dough with oil mixture.
Using pizza cutter, cut dough into small squares.
Place squares on greased foiled baking sheet.
Bake 12 minutes or until brown and crisp.