Flourless Red Lentil Soy Protein Crackers

Instructions

1. Thoroughly rinse the whole red lentils 2–3 times under cold running water until the water runs mostly clear. Submerge them in plenty of water and allow them to soak for 4–5 hours, or overnight, until completely softened. Place your dry soy granules into a bowl and cover with hot water. Let them soak for 10 minutes. Pour into a fine-mesh strainer, rinse well with cold water. If you are using soy chunks, they require a longer soaking time to fully soften. Once soft, strain, rinse, and squeeze them very well before moving to the next step.
2. Drain and rinse the soaked whole red lentils completely. Transfer the drained lentils and the squeezed soy granules into a high-speed blender. Add the 2 cups of fresh water, the 2 fresh garlic cloves, and the piece of fresh ginger. Blend on high until the mixture forms a completely smooth, uniform paste.
3. Pour the blended paste into a large, non-stick pan. Stir in the onion powder, garlic powder, dried oregano, and salt. Place the pan over low-medium heat and cook for 20–25 minutes, stirring regularly to prevent sticking. The mixture will become thick and glossy.
4. Transfer the thick cooked mixture into a container or mold, smoothing out the top surface with a spatula. Allow it to cool down to room temperature on the counter. Cover and refrigerate for 2–3 hours (or overnight) until fully set and firm to the touch. Once set, pop the block out of the container. Using a sharp knife, slice it into thin, uniform cracker shapes.
5. Choose your cooking method. Option A (Air Fryer): Grease the basket with avocado or olive oil. Arrange the sliced crackers in a single layer in your air fryer basket. Sprinkle some sesame seeds on top (optional). Lightly spray the tops with avocado oil. Air fry at 350°F (180°C) for 12–15 minutes, flipping them halfway through. Option B (Oven-Baked): Pre-heat your oven to 350°F (180°C) and arrange the slices on a parchment-lined or lightly greased baking sheet. Lightly spray with avocado oil. Bake for 55–60 minutes, flipping the crackers halfway through the baking time. For extra crunch, once baking time is up, switch off the oven, crack the oven door slightly open, and leave the crackers inside for an extra 10 minutes.
6. For the Avocado Hemp Dip: Add the avocado flesh, hemp hearts, salt, black pepper, and 4 tablespoons of water to a blender or small food processor. Blend until completely smooth, luxurious, and creamy. Squeeze in the fresh lime or lemon juice right at the end and pulse briefly just to incorporate to keep the flavor vibrant. Serve immediately alongside your warm, crispy crackers!