Our little Cooper Fox is 6 weeks old today. He is such a lovely wee man and is currently melting hearts left right and centre with his precious little smile. A snack that I can whip up while he sleeps, and eat one-handed definitely ticks all the boxes for me at the moment so I thought I would share one of my speediest recipes that is a hit with both big and little people in our house!
Gluten, dairy, refined sugar, egg, seed free, nut free option, vegan.
1 can organic lentils or 400gm sprouted lentils
1/2 cup ground LSA (linseed, sunflower seeds & almonds) or linseed/flaxseed for nut free
1/2 cup organic buckwheat or brown rice flour
1/4 cup coconut oil
1 tsp salt
1 tsp ground cumin
A small handful of fresh thyme or 1 tsp dried thyme
1/4 cup water
Preheat oven to 180 degrees on fan bake
1. Process all ingredients in a mini food processor until smoothish and a dough forms
2. Roll thinly between two sheets of baking paper, then score / cut into rectangles
3. Cook for 25 – 30 minutes or until crispy-ish
x Aunty Bee