3/4 cup red lentils 1 1/2 cups water 3 tablespoons olive oil 1 1/2 teaspoons salt 3 tablespoons cider vinegar 1 1/2 tablespoons tahini 9 tablespoons (or 1/2 cup plus 1 tablespoon) of your favorite gluten-free flour (I use either Bob's Red Mill GF baking mix or Jo's Gluten-Free Flour from the wonderful cookbook "Food Allergy Survival Guide")
Combine lentils and water in a pot. Heat to boiling, then simmer for 20-30 minutes, until water is absorbed.
Mix all ingredients in a blender or food processor until they form a smooth sauce. The mixture should have the consistency of porridge; you may need to add extra water to get it there.
Preheat oven to 350 degrees.
Transfer mixture to a pastry bag or a cookie press. Make shapes (I make mostly stars but also alphabet letters) on two cookie sheets that are either nonstick or lined with parchment paper. The crackers don't spread while baking, so you can put them very close together on the cookie sheet.
Bake for 15 minutes or until just starting to brown. (I generally swap the positions of the two cookie sheets part-way through to encourage them to cook evenly. Otherwise the crackers on the bottom cookie sheet end up overcooked.) At this point the crackers will be soft. Turn off the oven and allow to remain for 30 minutes or until crips. Remove and allow to cool completely. Store in airtight containiner.
I make these a lot, and they are really good!
Oh, the original recipe said to also add 3/4 teaspoon onion powder, 3/4 teaspoon garlic powder, 3/8 teaspoon dry mustard, 3/8 teaspoon turmeric, and a dash of hot sauce. And sprinkle on more salt before baking. I don't do these things, but I figured I should mention them here in case someone else wants to experiment with them.
