fresh thyme sprigs (or rosemary/oregano depending on what you have to hand)
1/2 cup ground almonds
1/2 cup buckwheat flour
6 tbsp ground flaxseed
1/2 tsp bicarbonate of soda
5 tbsp organic cold pressed extra virgin olive oil
Black pepper
Place lentils in a glass bowl, cover with at least double their volume of filtered water and 1 tbsp apple cider vinegar. Leave to soak overnight or for at least 4 hours.
Drain and rinse the lentils well, add to a pan with 1 1/2 cups fresh cold water, the stock cube and a few sprigs of fresh thyme. Bring to a boil, cover and reduce to a simmer, cook gently for 15-20 minutes until soft (they will take longer to cook the less time you soak them for). Drain off the liquid but reserve in a bowl.
Preheat the oven to 150ºC.
Add the lentils to a food processor and blend to a smooth paste, then add the flaxseed, olive oil and blend again.
Next in are the ground almonds, buckwheat flour, 3-4 grinds of fresh black pepper and bicarbonate of soda. Process until a crumbly dough forms. You will need to stop the blender and scrape down the sides to make sure everything is incorporated evenly.
With the motor running slowly add the reserved lentil broth to bring the mixture to a soft but not overly sticky dough, I find I usually need about 1/4 cup but depending on the lentils you choose to use this might vary slightly.
Place a piece of baking parchment on your countertop and lightly dust with buckwheat flour. Divide the dough into 2 and place the first ball in the centre of the parchment. Place another piece of parchment on top and roll the dough out to an even thickness of ~2mm. Remove the top layer of parchment and use a pizza wheel or large knife to cut a grid for square crackers, a biscuit cutter to make rounds or do as I have in the picture and go freestyle. Transfer the parchment to a baking tray.
Bake for 10 minutes then carefully flip with a spatula, this is a good time to go over your cuts as well if they weren’t quite through. Then its back in the oven for another 5-10 minutes until all the crackers are lovely and crisp. They will continue to crisp up as they cool so be careful not to over bake as they will become bitter.
Leave on the baking tray for 5 minutes then transfer to a wire rack to cool completely.
Store in an airtight container for a week or so, alternatively freeze for 3 months.
Place another piece of parchment on top and roll the dough out to an even thickness of ~2mm. Remove the top layer of parchment and use a pizza wheel or large knife to cut a grid for square crackers, a biscuit cutter to make rounds or do as I have in the picture and go freestyle. Transfer the parchment to a baking tray.