If you’ve been a reader of my blog for some time, you’ll know that I have a major sweet tooth goin’ on. I mean, I might as well turn into a muffin I eat so many of them. Just recently though, my tastes have been changing noticeably. I’ve been enjoying more savory snacks which is new to me. I also find that they seem to be satisfying my hunger more…possibly the sweet things all the time just left me craving more and more? Don’t get me wrong, I still need to get my daily dose of the sweet stuff, but I’m quite enjoying these new snacks!
Some particular favorites at the moment include things like:
Nibl salted Edamame beans (really addictive!)
The new Gourmet Raw crisps (another addiction to add to my list..)
Raw Lisa sundried tomato breadsticks
Tomato, Garlic & Herb roasted chickpeas (even the staff in my local Holland & Barrett know my addiction to these…)
I decided to get experimenting yet again in the kitchen but rather than my usual sweet experiments. I got on with making something savory. Since going gluten free, I have been enjoying loads of soccas not only because they’re gluten free, but I simply love the texture and flavor. My love of beans and legumes lead me to wonder whether I could create something similar but with something else. So I turned to my second favorite to chickpeas, red lentils.
Garlic Lentil Flatbreads
These, if I say so myself, are rather amazing You can eat them on their own..top them with hummus, cream cheese if you choose, anything really!
2/3 cup dry red lentils
2 tbsp ground flax
1 cup of water
1/2 tsp ground garlic
1/2 tsp salt
1. Preheat the oven to 200 degrees Celcius (400 Fahrenheit)
2. Put the dry red lentils into the food processor and grind them into a flour.
(If using a non-stick pan, melt 2 tsbp of coconut oil in the bottom of the pan in the oven whilst continuing – I used silicone brownie moulds so didn’t require oil)
3. Add the flaxseed, garlic, salt and water and blend again for another 30 seconds. The mixture will be quite watery but don’t worry
4. Pour the mixture into the pan or individual moulds if using and bake for 25-30 minutes. Let them cool slightly and cut into ‘strips’ (I cut mine into 6 pieces) and enjoy!
Are you a sweet or savory snacker?