1cupdried red lentilsthis should yield 1 3/4 cups (430g cooked red lentil paste)
2cupswater
1/2cupcornstarch[65 g], or potato starch
1teaspoonbaking powder
1/4cupoat flour[20 g], see notes
1teaspoonsesame oilor sunflower oil
3tablespoonssunflower or melted coconut oil
1/8teaspooncumin
1teaspoonpaprika
Variation:
Roasted Red Pepper & Lentil Crackers
1cupdried red lentilsthis should yield 1 3/4 cups (430g cooked red lentil paste)
1cupcornstarch[130 g], or potato starch
1teaspoonbaking powder
1/4cupoat flour[20 g], see notes
1teaspoonsesame oilor sunflower oil
3tablespoonssunfloweror melted coconut oil
3tablespoonsroasted red pepper puree [50 g], obtained from one large roasted red bell pepper
1/8teaspooncumin
1teaspoonpaprika
Instructions
If making the roasted red pepper version, roast the red bell pepper as follows:
Cut the top and bottom of the pepper. Then cut along the length into quarters (to form flat rectangles). Place on a baking tray lined with parchment paper. Bake at 180 degrees Celsius (350 degrees F) for 20 minutes or until the skin has just started to char a little. Remove immediately from the oven and allow to cool. Peel off the skin and discard. Blend the peppers to a puree (an immersion blender may be more handy to do this).
Add lentils and 2 cups of water in a pan and cook uncovered for about 12-15 minutes until all water is completely absorbed and lentil has become a thick paste. (You should be able to make a ball that holds together well). You should obtain 1 3/4 cups (430g) of lentil paste.
Allow the lentil paste to cool for about 15 minutes.
Preheat oven at 180 degrees Celsius (350 degrees Fahrenheit).
Add all ingredients into a mixing bowl. Mix and very lightly knead to form a soft non-sticky dough.
Do not overwork the dough.
Flour the work surface with some cornstarch.
Place dough on floured work surface and roll out flat to about 2 mm thick. (You will not be able to turn this dough over so you will have to roll on one side only).
Cut into any shapes you like; I made triangles.
Transfer shapes, by lifting them with a large knife or thin spatula, on a baking tray lined with parchment paper. (You may form a ball again with the uneven shapes around the edges but I did not bother, I just baked them as well).
Bake for 14 minutes, then flip the crackers on the other side. Bake for another 12 minutes.
Place crackers on a cooling rack.
Crackers will still be slightly soft when hot but they will become crispy as they cool down. (If not, you may put them back in the oven for another 3-5 minutes or so).
These crackers keep well in a airtight container for 3-4 days. If they go soft, just pop them back in the oven for a few minutes to get the crunch back. Enjoy with your favourite dips.
Notes
To make oat flour:
Blend oats, either jumbo or quick oats, in a blender/food processor until it becomes a flour.Link to original recipe - Roasted Pepper & Lentil Crackers Recipe - https://veganlovlie.com/roasted-pepper-lentil-crackers-vegan/