Seed Crispbread with Red Lentils and Carrot

Crunchy homemade seed cracker with red lentils, carrot, and mixed seeds. Beautiful and nutritious.

Ingredients

100 ml dried red lentils (1 dl)
300 ml mixed seeds (3 dl) (pumpkin seeds, sunflower seeds, sesame seeds, flaxseeds)
1 carrot
100 ml potato starch (1 dl)
200 ml boiling water (2 dl)
50 ml rapeseed or olive oil (½ dl)
2 pinches dried herbs (rosemary, fennel, or dill)
2 pinches fleur de sel

Soak dried red lentils in abundant water for 8 hours or overnight. Drain thoroughly.
Preheat oven to 150°C (300°F).
Grate the carrot and squeeze out excess moisture.
Combine soaked lentils, mixed seeds, grated carrot, and potato starch in a bowl.
Pour boiling water and oil over the mixture. Stir well and let rest for approximately 10 minutes to allow the mixture to swell and bind.
Place a sheet of parchment paper on a baking sheet. Transfer the mixture and place another sheet of parchment paper on top. Roll the mixture between the two sheets to create a thin, even layer.
Remove the top parchment sheet and sprinkle with salt and desired dried herbs.
Bake in the center of the oven for 60-75 minutes until golden brown and crispy.
Allow to cool completely. Break into pieces and store in an airtight container at room temperature.

Gluten-free: This recipe is naturally gluten-free when using gluten-free ingredients.

Seeds: Use any combination of seeds you prefer. Flaxseeds help bind the mixture together.

Storage: Store in an airtight container to keep crispy. Will keep for several weeks.

Prep ahead: Remember to soak the lentils 8 hours before making the recipe.

Thickness: Roll as thin as possible for the crispiest results.