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Curry Lentil Crackers

14 cup chickpea flour
14 cup cooked lentils
14 cup sunflower seeds, ground (Other if sunflower not available)
2 tablespoons balsamic vinegar
1 tablespoon coconut oil
1 tablespoon curry powder
1 teaspoon cumin
sea salt


Preheat oven to 300 F. In a food processor, process all ingredients. Lightly oil a baking sheet. Spread mixture, as thin as possible on baking sheet. Score mixture with knife to mark desired cracker size before baking. Bake for 30 minutes or longer in making thicker crackers). Remove from oven and let cool.

Source: www.food.com