High-Protein Flourless Crackers | No Flour, No Eggs, Just Crunch!

Instructions

1. Soak lentils and quinoa for 2–3 hours (or overnight).
2. Dry roast the soaked lentils and quinoa for 15 minutes.
3. Grind the roasted grains into a powder.
4. Mix the ground grains with seeds, spices, and water to knead (Dry Method) OR Grind the soaked grains with the 1/2 cup of water first to create a smooth base, then fold in your seeds and seasonings (Wet Method).
5. Drizzle a little olive oil on your parchment paper and roll the dough as thin as possible.
6. Use a pizza cutter to quickly score your shapes.
7. Bake for 25–30 minutes at 350°F (180°C).
8. Cool completely before serving.