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Crackers Recipe to try - I haven't tried it yet

4 tablespoons flour (your choice, I use Namaste Gluten Free Flour Blend)

4 tablespoons oil (your choice, I use Olive Oil)

salt

spices

2 cups lentils (cooked, I used split red lentils)

Parchment paper

Salt and spices

Start by preheating your oven to 350 degrees.

Take your 2 cups of cooked salted lentils (salt lentils as they cook in water).  You want them to be fully cooked and mushy. I didn't have hardly any excess water by the time mine were done.  If you do, drain it off.

I cooked a 1 pound bag of lentils and used the rest in other ways.  You can certainly make a really large batch, but you'll need to adjust the proportions.

Put your 2 cups of cooked lentils in a bowl.  Add flour, oil and salt to taste if desired.  Mix it all up with a spoon or your hands (I wet my hands to work with the dough).  Your dough will probably be a little sticky - and that's ok.  Slightly tacky is better than really dry.  Add more flour or water as you go along to get the desired consistency.

make dough

Divide the dough in half and make a round ball. It should hold together well even with gluten free flour (the first time I made these I used brown rice flour).  Place on parchment paper or silicone baking mat (you can reuse parchment over and over until it starts to brown and get more fragile - then toss it). Put another piece of parchment on top and roll out your dough evenly until it is thin.

Carefully lift the parchment paper onto a baking sheet and cook for 20 to 30 minutes or until brown.  When they are browned they will be fully crispy and cracker like.