I believe cooking is about being creative and playing, like children with sand at the beach. My big privilege in life is I can play with ingredients and then refine the procedure to give you a reproducible recipe.

A savoury biscuit you won’t live without

Lentils (boiled and well drained) 150 g
Extra virgin olive oil 60 g
Wholegrain flour (any, but not glutenfree) 140 g
Sea salt a pinch

Heat the oven 180°C.

Mix in a food processor lentils and oil. Add the mixture to the flour and combine. Add some water drops if required (different flour react in different ways). The dough would be crumbling and that’s normal. Roll the dough on a greaseproof paper and cut it in square/regular pieces. Sprinkle with salt.
Cook in the oven for about 15 mins, then change the oven temperature to 160° C, cook for 10 more mins, let cool in the oven with the door open.