These crackers are made without flour and are low in fat and gluten free.
1/2 cup red lentils, rinsed well
1/2cupquinoa, rinsed well
1/2cupmillet, rinsed well
1 and 1/2 tbsponion powder
1 to 2 tspgarlic powder, to taste
1 to 2 tbspsoy sauce, braggs aminos or tamari
1/4cupwater, add by the tbsp. if needed during processing
2 and 1/4cupwater if using a pressure cooker, otherwise cook according to instructions on the package
Preheat the oven to 350F / 175C
Rinse the seeds and lentils well and cook them in water until soft.
Pulse 3/4 of the cooked mass into a puree-ish consistency and mix in the remaining ingredients and herbs. Add flavorings to taste. The flavor will get concentrated a bit while baking because the water evaporates out of the crackers.
Roll 1/3 of the dough out between layers of parchment paper until thin, it will get thinner while baking.
Bake for about 15 to 20 minutes and turn them to get the other side even. When done let it cool on a wire rack and store in an air tight container for up to a week.
Delicious with a soup, spread with some hummus or crumbled on a salad. Should they get soft, the crackers can be reheated for a few minutes to crisp them up.