Step 1

Place the lentils and nuts/seeds in a medium bowl. Cover with boiling water and let sit for 20 minutes. Drain through a sieve or colander. Discard soaking water.

Step 2

Preheat the oven to 350F (180C). Line a large rimmed baking sheet (I used an 18x13 inch half sheet pan) with a silicone baking mat or parchment paper.

Step 3

In a blender, process the drained lentil-nut mixture and 1.5 cups fresh water until completely smooth. Scrape down the sides of the container, add the baking power and optional salt, and blend again.

Step 4

Pour the batter onto the prepared baking sheet. Lift and tilt the baking sheet for even and complete coverage.

Step 5

Bake in the preheated oven for 20 minutes.

Step 6

Remove the baking sheet from the oven. Using a knife or pastry scraper, cut the crackers into rectangles or square (I cut into 8x8 rows, 64 crackers). Return the cut crackers to the oven and bake for another

Step 7

30 to 35 minutes until golden brown and crispy (they will look dry, and also feel firm to the touch).

Step 8

Remove all the crackers that look done. If any crackers need additional baking, keep them on the baking sheet and return to the oven for several more minutes until the crackers are crisp.

Step 9

Completely cool the crackers on a cooling rack.