Name: Protein Boosted Seed Crackers
Yield: 1 baking tray
Ingredients: For some added sweetness: 1/2 dl of dried cranberries; For some added spice: 1/2 teaspoon of chili flakes, 1/2 teaspoon of cumin, 1/2 teaspoon of rosemary

Protein Boosted Seed Crackers

Av : Louise Appelgren c/o Food Pharmacy
Portioner : 1 baking tray

Ingredienser

3/4 dl dried red lentils

1/2 dl flaxseeds

1 dl sunflower seeds or pumpkin seeds (depending on what you have available at home)

1/2 dl corn flour

1 1/2 tablespoons of psylliumhusk (“fiberhusk” in Swedish)

2 teaspoons of sea salt

1 tablespoon of olive oil

2 dl of boiling water

Optional

For some added sweetness: 1/2 dl of dried cranberries
For some added spice: 1/2 teaspoon of chili flakes, 1/2 teaspoon of cumin, 1/2 teaspoon of rosemary

Instruktioner

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.
Then roll out the dough on a baking sheet that you have covered with parchment paper. This can be a little tricky, but be patient and use your hands to get everything out as smoothly as possible.
Bake in the lower part of the oven for about 75 minutes or until the crisp bread gets a little golden color.
Turn off the oven and let the bread cool off in the after heat – this makes it extra crisp!
Take out the crisp bread when the oven has reached room temperature
Break the bread into pieces and serve with whatever you fancy! This morning, that meant for me a proper layer of Bregott, a slice of a really aged Herrgårdsost with a finely chopped avocado half, planed radishes and lots of cress on top!

Find it online: https://stage.foodpharmacy.se/2022/02/protein-boosted-seed-crackers/