Root-to-stalk cooking + frugality = make homemade crackers with leftovers.
Today its yellow split lentils (moong dal) mixed with quinoa flakes and a pinch of salt. Nothing else. Mix them in a bowl, roll ’em out and bake till crispy.
Nutrient-rich, gluten-free and crunchy?? Yes, please! These 2-ingredient crackers hit the spot.
Happy eating,
~Monique
2-ingredient GF cracker {lentil & gluten free}
1 cup cooked lentils
1/4 cup quinoa flakes
pinch of pink salt
Optional: any additional spices for flavor
Preheat the oven to 325 degrees.
Stir together the lentils, quinoa flakes and salt. Let sit for 5 minutes to allow the quinoa flakes to soften.
Roll the dough between two sheets of parchment paper to a typical cracker thickness. Peel off the top sheet, score the dough if desired, place the crackers in the oven and bake until crispy~ about 45 minutes.
NOTE: My lentils were a bit moist. If your’s are dry, add a tablespoon of water as needed to combine. I used split lentils, all lentils will work, each brings a little different flavor and texture.
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