If you’re like me, you prioritise getting good, wholesome food into your little ones. You probably spend a significant amount of your ‘spare’ time in the kitchen whipping something up. So you’ll fully appreciate my pain when you’ve cooked a large vat of food for dinner and the freezer, only to be faced with turned-up noses! YUP? You’re the only one at the table actually eating the fruits of your labour.
Well, this happened to me with a very large pan of dhal. I originally made it as a supercharged carbohydrate side – full of veggies and phytonutrients – I was beaming as I served it up to Little Miss and Buba Boy…
Little Miss picked at it and ate everything else on the plate (including the broccoli so that something) and Buba boy… he was determined to feed himself and let’s say, it’s quite difficult to eat dahl with your hands when you’re a chubby, slightly uncoordinated 7 month old!
This left me with A LOT of dahl. My solution? DAHL CRACKERS. They were a hit with the whole family and made a really tasty snack with a spot of hummus. They are a great source of plant-based protein and if made with coconut flour, are also gluten-free.
Why you’ll love this recipe:
- It’s a great way of using up leftovers so you don’t feel your efforts have gone to waste
- You can give them to the little ones without worrying about *too* much mess
- They’ll make a great addition to a lunchbox or picnic
How long will they keep for?
These crackers should keep well in an airtight container for up to a week.
I’m not a fan of lentils, can I substitute them?
It would be quite difficult to get the texture of a dhal without the lentils. You could try using other pulses or legumes instead, but I’ve not tried it yet. If you do, let me know how you get on!
Do you have a specific dhal recipe you’d recommend?
I love to experiment with different recipes and any will work for these crackers, but I really enjoy this one.
All you need:
Dahl – use any standard dahl recipe to make a pot
1-1.5 cups flour – Regular, Coconut or Buckwheat (if using coconut flour, you’ll only need half of this amount)
All you do:
- Pre-heat the oven to 180C
- Blend the dahl to a smooth paste
- Slowly add the flour to the dahl mix, stirring it until the mixture becomes a thick paste (if you are using coconut flour leave the mix for 10-15 minutes to allow the flour to absorb the moisture and then add more if required)
- Place the mixture between two sheets of parchment paper and roll it out to 5mm thick
- Place the rolled mix onto a baking tray and gently score lines on the dough in the shape you want the crackers to be
- Place the crackers in the oven for 30-40 minutes, or until browned and crispy
- If needed, rescore your lines and leave to cool
- Once cooled, snap the crackers into shape and enjoy
Don’t forget to tag photos of your creations! @wellnourishedclub