Lentil, chia and rosemary mini toasts
Gluten Free | Vegan

Lentil, chia and rosemary mini toasts  

Ingredients:

Lentil, chia and rosemary mini toasts

  • 90 g red lentils
  • 2 tablespoons chia seeds
  • 2 tbsp pumpkin seeds
  • 2 tbsp sesame seeds
  • 1 pinch of salt
  • 1 tsp dried rosemary
  1. Preheat the oven to 180C.
  2. Grind the lentils until they have the texture of flour.
  3. In a bowl place the chia seeds, salt and rosemary. Cover with water and beat with a fork. When they begin to thicken add a little more water and whisk. Repeat the process until you have a creamy but fluid paste.
  4. Add the lentil flour and the remaining seeds and mix.
  5. Line a baking tray with baking paper. Place the mixture on the tray and flatten it with a spoon to form a thin layer.
  6. Bake in the oven with the grids on for about 25-30 minutes, opening the oven to remove the steam every 10 minutes.
  7. Allow to cool completely and cut into small rectangles.

By Mafalda Almeida

Method:

Lentil, chia and rosemary mini toasts

  • 90 g red lentils
  • 2 tablespoons chia seeds
  • 2 tbsp pumpkin seeds
  • 2 tbsp sesame seeds
  • 1 pinch of salt
  • 1 tsp dried rosemary
  1. Preheat the oven to 180C.
  2. Grind the lentils until they have the texture of flour.
  3. In a bowl place the chia seeds, salt and rosemary. Cover with water and beat with a fork. When they begin to thicken add a little more water and whisk. Repeat the process until you have a creamy but fluid paste.
  4. Add the lentil flour and the remaining seeds and mix.
  5. Line a baking tray with baking paper. Place the mixture on the tray and flatten it with a spoon to form a thin layer.
  6. Bake in the oven with the grids on for about 25-30 minutes, opening the oven to remove the steam every 10 minutes.
  7. Allow to cool completely and cut into small rectangles.

By Mafalda Almeida

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