I know I go on about homemade crackers a lot, right? But there is something so sensationally satisfying about making your own. They’re fresh, crunchy, moreish, better than crisps, and best of all, you know exactly what is going into them. These little gems are deliciously salty & savoury, with morsels of black olive bursting onto your palate. Like my other cracker recipes, I love the sheer simplicity of these – only a handful of healthy ingredients yields a total flavour bomb. These are a big hit with my kids!
1 x 400g tin of organic lentils, drained
¾ cup pitted black kalamata olives
¼ cup tapioca starch
¼ cup brown rice flour
1 Tbsp olive oil
Preheat the oven to 180C and cover a baking tray with paper.
Put all the ingredients into a food processor and blitz until well incorporated. I quite like having a few chunks of olive visible.
Dollop the ‘dough’ onto the baking paper. Put another sheet of baking paper over the top and use a rolling pin to roll the dough flat – it should cover the baking tray in a thin, even layer.
Peel off the top layer of paper and, using a sharp knife, score the dough into squares or cracker shapes.
Bake for 25-30 minutes until crisp.
If you feel that the outer edges are crisping up faster than the interior crackers, you could always carefully break them off and pop the others back in the oven for an extra few minutes.
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