Red lentils are my go-to for making crackers: soak in water a few hours, rinse, put in blender with some AP flour or gluten-free or almond flour, baking powder, olive oil, seasonings of your choice and warm water to thin out a bit. Pour onto parchment lined cookie sheet which has had some avocado oil spread on it. I sprinkle pumpkin and sesame seeds on top swirling them into the lentil mix. Bake at 350 deg until golden brown. Remove from oven, cut into squares separating the pieces , lower oven temp to 250 deg and return until crackers are crispy. Bon Appétit
