Protein Boosted Seed Crackers

Portioner: 1 baking tray

3/4 dl dried red lentils

1/2 dl flaxseeds

1 dl sunflower seeds or pumpkin seeds

1/2 dl corn flour

1 1/2 tablespoons of psyllium husk

2 teaspoons of sea salt

1 tablespoon of olive oil

2 dl of boiling water

Optional

1/2 dl of dried cranberries

1/2 teaspoon of chili flakes

1/2 teaspoon of cumin

1/2 teaspoon of rosemary

1
Rinse all lentils and soak in cold water for at least 8 hours.
2
Set the oven to 140 degrees.
3
Mix all the dry ingredients together with the lentils in a bowl.
4
Add olive oil and the boiling water and let sit for 10 minutes.
5
Roll out the dough on a baking sheet covered with parchment paper. Use your hands to spread it out smoothly.
6
Bake in the lower part of the oven for about 75 minutes or until the crisp bread gets a golden color.
7
Turn off the oven and let the bread cool in the after heat to make it extra crisp.

For added sweetness, try adding dried cranberries. For a spicy kick, include chili flakes, cumin, and rosemary.

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