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Preheat the oven to 375°F. Line a small baking sheet with parchment paper.
Combine lentils and 3 cups water in a medium saucepan and bring to a boil over high heat.
Stir, lower heat and simmer until lentils are soft but still retain their shape, 7 to 8 minutes; do not overcook.
Drain well and cool slightly.
Transfer 1 cup of the lentils to a large bowl.
Spread remaining lentils on the prepared baking sheet.
Roast, stirring once or twice, until crisp and just golden, about 25 minutes. Set aside.
Lentils will keep in an airtight container at room temperature for up to 3 days.
Meanwhile, add flours, baking powder, powdered mustard, salt and pepper to the bowl with lentils and stir, adding water 1 teaspoon at a time as necessary until dough just holds together when squeezed.
Divide into 2 balls, cover and let rest for 20 minutes.
Line a large baking sheet with parchment paper.
Dust a work surface and rolling pin with oat flour.
Roll out 1 dough ball into a rectangle about 1/6 inch thick; if dough cracks, press it together.
Trim edges and cut dough into 1 1/2-inch squares.
Transfer to the prepared baking sheet.
Repeat with remaining dough and reroll scraps to make about 24 crackers total.
Lower the oven temperature to 325°F.
Bake crackers until crisp and just golden around the edges, about 25 minutes.
Cool on the baking sheets.
Crackers will keep in an airtight container at room temperature for up to 3 days.
In a small bowl, stir together cream cheese and peppadew peppers.
Spread a generous 1 teaspoon on each cracker.
Sprinkle with parsley and roasted lentils.