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
Rinse all lentils and soak in cold water for at least 8 hours.
Set the oven to 140 degrees.
Mix all the dry ingredients together with the lentils in a bowl.
Add olive oil and the boiling water and let sit for 10 minutes.
Roll out the dough on a baking sheet covered with parchment paper. Use your hands to spread it out smoothly.
Bake in the lower part of the oven for about 75 minutes or until the crisp bread gets a golden color.
Turn off the oven and let the bread cool in the after heat to make it extra crisp.
Take out the crisp bread when the oven has reached room temperature.
Break the bread into pieces and serve with your choice of toppings.
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
Rinse all lentils and soak in cold water for at least 8 hours.
Set the oven to 140 degrees.
Mix all the dry ingredients together with the lentils in a bowl.
Add olive oil and the boiling water and let sit for 10 minutes.
Roll out the dough on a baking sheet covered with parchment paper. Use your hands to spread it out smoothly.
Bake in the lower part of the oven for about 75 minutes or until the crisp bread gets a golden color.
Turn off the oven and let the bread cool in the after heat to make it extra crisp.
Take out the crisp bread when the oven has reached room temperature.
Break the bread into pieces and serve with your choice of toppings.
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