Black Lentil Crackers ~ Gluten Free
These crackers are gluten free. The dough made without wheat flour is super crisp and full of texture. Chia seeds and their gel producing quality produce the dough. To make them studier for dipping, rice flour is added. The flavor as is tastes great but, za'tar, cumin, oregano, or smoked paprika can be added.
Ingredients:
1 cup rice flour
1/4 cup chickpea flour
1/2 cup black lentils, soaked overnight and drained
1/2 cup sunflower seeds
1/4 cup chia seeds
1/4 cup sesame seeds
2 teaspoons kosher salt
1 teaspoon fresh rosemary
2 tablespoons EVOO
Boiling water
Directions:
In a medium bowl mix the rice flour and the chickpea flour, black lentils, sunflower seeds, chia seeds, salt, fresh rosemary, and EVOO.
Pour 1 cup of boiling water over mixture and stir to thoroughly mix. Allow to stand for 10 minutes. Cover and refrigerate for at least 1 hour.
Preheat oven at 350*F with rack set in lower 3rd of oven.
Scoop the dough onto a standard sheet of parchment paper, 12" x 17". Place another sheet 12" x 17" on top and roll out the dough. If the dough comes out of the sheets, pinch it off and place it back in where needed.
Peel off the top layer of parchment paper and transfer the dough still on the bottom sheet of parchment paper to a cookie sheet with sides. Bake on the lower third rack of the oven until it feels dry to the touch and lightly browns, about 1 hour.
Remove from oven and turn over on baking sheet: peel the paper. Return it to the oven to brown the other side, about 15 minutes. Remove to a cooling rack and let cool. It should crisp up as it cools.
Break it up in large pieces and serve immediately or store in airtight container at room temperature for up to 1 week.
