Sprouted Lentil "Rye" Crisps

I truly adore these light, crisp crackers with a nut or seed pate or humus. Growing up Jewish in "Joisey," I was raised on, and loved a really good Jewish Rye. The ground fennel seeds in this recipe work their magic, providing a tone so very reminiscent of this bread....and now...no gluten or processed junk to worry about.

Lentils and buckwheat are easy to sprout in a Mason jar, using sprouting lids. Click HERE for directions on sprouting buckwheat. Lentils take a bit longer, but don't need to be dehydrated.


I suggest sprouting and dehydrating buckwheat in advance, and storing in freezer. Now its available whenever you need it. It makes a wonderful flour for cookies, breads, pizza, etc. Please feel free to comment or question below. I love to hear from you!


Sprouted Lentil "Rye" Crisps Ingredients

Sunflower Seed Chipotle Pate

1/2 cup zucchini,  chopped
1 cup sprouted lentils (tails just forming - about 2 days sprouting)
1/4 cup sprouted/dehydrated buckwheat (or 1/2 cup newly sprouted, not dehydrated)
1/2 cup sunflower seeds
1/4 cup pumpkin seeds, optional
1/4 cup almond flour (I use pulp dehydrated from almond milk)
2T ground flax
2T apple cider vinegar
1T coconut aminos or Nama shoyu
1 teaspoon coconut oil
1 teaspoon maple syrup (or other sweetener) as desired
2T sun-dried tomatoes, soaked
1/4 cup sun-dried tomato soak water (add additional water as needed)
1/4 teaspoon garlic powder
1/4 teaspoon dried dill
1/4 teaspoon (or more) turmeric powder
1/2 teaspoon cumin
1/4 teaspoon dried fennel seeds, coarsely ground (+extra for garnish) - I used more...
dash cayenne, optional
salt, to taste

Directions
In food processor, mix ingredients. Use spatula to scrape sides of bowl and mix well.

Spread mixture onto non-stick dehydrator tray, using offset spatula. (Dip spatula in water periodically for easy spreading)

Sprinkle with black or blonde sesame seeds and ground
fennel seeds. (or use poppy, minced onion, ground garlic, etc).

Dehydrate at 125 degrees F for one hour. Continue to dehydrate at 110 degrees F for 2-3 hours.

Flip crackers over onto another sheet, peeling off non-stick sheet. Sprinkle with more garnish.

Score into cracker squares and continue to dehydrate until dry and crunchy. (up to 24 hours depending on preference, weather and humidity).

ENJOY!