Lentil Crisps

Lentil crisps   1cups lentil sprouts, 4-day sprouts ¼ cup almonds, 1 day soaked, peeled ¼ cup hazelnuts, 1 day soaked, peeled ½ cup garbanzo beans, cooked, canned 1 tbsp. sesame seeds 1.5 tbsp. Olive oil ¼ teaspoon salt 1.5 tbsp. Rice milk ½ teaspoons chili powder   Servings/Yield: 2 servings | 4 crisps Rating:  Difficulty:

1.Preparation: Pour all ingredients into a blender or food processor. Grind until you get a thick paste. 2.Spread onto a cookie sheet into a 2mm thickness. Press a round biscuit cutter (or inverted class or cup) to make 4 discs.: 3.Bake : Bake in the oven at 250 for an hour. Turn the oven off. Let cool in the oven. Save in a hermetic container.   Source Marie Dufour Rd Categories Ⓒ Breads Ⓚ Crisp Ⓚ lentil Ⓚ vegan Ⓚ almond Cuisine European : Mediterranean