Oat and Lentil Multi-Seed Crispbread
Is it possible to favor a recipe? Or is it a bit like putting one of your children on a pedestal, standing and facing an audience proclaiming that this child is better than yours ?
Well, we’re gonna take that chance (YOLO). Of the seventy recipes found in our new book Näringsjägaren (the Nutrient Hunter) this crispbread is undoubtedly one of our favorites. Partly because it is insanely good, but also because it can multitask both as a breakfast and afternoon snack plus it contains green secrets.
We love to bake with green secrets, and as a nutrient hunter we take every opportunity we can to hide vegetables, legumes and other superfoods in baked goods. Sometimes it’s a seed bread with peas, other days we will sneak white beans into the scones and days like today we make crispbread with soaked red lentils, seeds, psyllium and oat flour (just pulse gluten-free oatmeal into a flour if needed). Spread it out over two baking sheets and bake it at a low temperature in the oven. And out comes something phenomenally universal and that the whole family loves.
The dream match, if you ask us, is hummus, which we combine with garlic, lemon and oil, but topping options are almost limitless when it comes to hummus. A few other in house FP favorites to put on a crispbread are this Bean Dip and a Creamy Vegan Salad.
Oat and Lentil Crispbread
(serves 2 baking sheets)
½ cup dried red lentils, soaked 10 hrs or overnight
¾ cup oat flour
1 cup pumpkin seeds
¼ cup flax seeds
1 ½ tbsp chia seeds
1 ½ tbsp psyllium husk
½ tsp flake salt + extra to sprinkle
1 cup of water
2 tbsp cold pressed canola oil
Drain and rinse the lentils, allow dry slightly. Combine all dry ingredients and lentils in a bowl. Heat up the oil and water to a boil and then whisk into the dry mixture well. Allow to swell for 10 minutes.
Roll out half the dough thinly between two parchment sheets, repeat for the other half. Place the dough onto two baking sheets with parchment paper under. Sprinkle with salt and press slightly so the salt sticks. Leave on the kitchen counter for at least 30 minutes – this will make the crisp bread less crumbly.
Preheat oven to 150°C /300°F. Bake one sheet at a time in the middle of the oven for 60 minutes, remove and give the tray a turn, bake for another 10-20 minutes or until completely dry and crispy. Let cool on a rack.
If you have a convection oven setting then you can lower the temperature to 125°C/250°F and bake both plates at the same time. And that is much more climate smart than you would believe!