February 4, 2016
Savoury and crunchy, these Roasted Lentil Butter Cookies with Cumin and Caraway combine the fragrance of savoury seeds with the crunch of roasted lentils. Dry roast lentils to bring out their earthy quality, then toast the cumin and caraway seeds to create layers of flavour. Cookies like this need very little sugar. Perfect for work, after dinner, or when you want to crunch away your afternoon. Use the leftover roasted lentils in salads, couscous, or in place of nuts or seeds. These cookies will not disappoint.
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