Ingredients
Method
- Soak & blend: Rinse the lentils 3–4 times. Soak in warm water 1 hour, then drain well. Blend with the oil and a little water into a thick purée (add water slowly).
- Combine & form: Add all the remaining ingredients to the blended lentils. Mix well and knead by hand. Rest the dough 30 minutes — it should be moldable, not crumbly.
- Roll & cut: Divide into 3–4 pieces. Roll between oiled baking paper to about 3 mm thick. Cut into 4 cm squares or shapes; keep unused dough covered to prevent drying.
- Bake: Bake at about 160–170°C until dry, crisp and golden (roughly 25–30 minutes; watch the edges). Cool completely — they crisp further as they cool.
Notes
Coeliac notes
• Lupin allergen: lupin is a legume and a declarable EU allergen that can cross-react with peanut — avoid if you have a peanut/legume allergy, and flag it clearly if serving others.
• Naturally gluten-free — but use certified gluten-free oats (or rice flour), as oats are a major cross-contact risk.
• Pure spices (cumin, fenugreek) are GF; check any spice blend.
• When a label is unclear, treat it as "not for me". (Source bake step estimated — confirm timing to your oven.)
• Lupin allergen: lupin is a legume and a declarable EU allergen that can cross-react with peanut — avoid if you have a peanut/legume allergy, and flag it clearly if serving others.
• Naturally gluten-free — but use certified gluten-free oats (or rice flour), as oats are a major cross-contact risk.
• Pure spices (cumin, fenugreek) are GF; check any spice blend.
• When a label is unclear, treat it as "not for me". (Source bake step estimated — confirm timing to your oven.)