Air Fried Gluten Free Crackers: Made with Lupin flour and Lentils

Name: Air Fried Gluten Free Crackers: Made with Lupin flour and Lentils
Prep time: 30 min
Cook time: 15 min
Total time: 2 h 15 min
Yield: 16 1 oz.
Ingredients: 120 g red lentil; 100 g lupin flour; 25 g gluten free baking flour; 2 tablespoon sesame seeds; 2 tablespoon hemp seeds; 6 tablespoon oil; 1 teaspoon cumin seeds; 1 teaspoon red chili flakes; 2 tablespoon dry fenugreek leaves; 1 teaspoon salt; 70 g onion

User Reviews

5.0

36 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Soaking and Resting Time
1 hr 30 mins
Total Time
2 hrs 15 mins
Servings
16 1 oz.
Calories
97 kcal
Course
Snacks
Cuisine
Indian, American, International

Air Fried Gluten Free Crackers: Made with Lupin flour and Lentils

Lara Becker

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Crunchy, savory, vegan, Gluten Free Crackersrecipe that only takes a few ingredients and easy to make in air-fryer.

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Ingredients

Servings

Protein/Pantry

120 g red lentil Dhuli Masoor - Dry : ½ cup dry/ 4.2 oz
100 g lupin flour 1 cup/ 3.5 oz
25 g gluten free baking flour 3 Tablespoon/ 0.8 oz.
2 tablespoon sesame seeds Til
2 tablespoon hemp seeds Bhang ke Beej

Oil & Spices

6 tablespoon oil Avocado Oil
1 teaspoon cumin seeds Jeera
1 teaspoon red chili flakes Kuti Lal Mirch
2 tablespoon dry fenugreek leaves Kasuri Methi
1 teaspoon salt Namak

Produce

70 g onion Shallots or Pyaaz: ½ cup/ ½ of small size/ 2.4 oz

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Instructions

Rinse lentils 3-4 times with tap water or until water runs clear, then soak rinsed lentils atleast for an hour in warm water.
After an hour drain soaked lentils well using colander and transfer rinsed, soaked and drained lentils to blender jar.
Add specified quantity of oil and just enough water to facilitate the blending. TIP: Add water in small increment to avoid end up with more than required water in blended lentils.
Transfer blended lentil to a wide bowl and all rest of the ingredients, lupin flour, Gluten free baking flour, chopped onions, dry fenugreek leaves, sesame seeds, hemp hearts, cumin seeds, red chili flakes and salt.
Knead all ingredients together in a dough with hand into a semi-sticky dough that’s moldable with your hands and not crumbly. TIP: Dough mixture is going to be sticky so oil well your hands.
Cover and rest the dough for minimum of 30 minutes either with clean kitchen towel or cling wrap.
After resting the dough divide into three or four equal parts using bench scraper or a big knife.
Take one part, make a ball and roll into a ¼ inch thick dough sheet with a rolling pin. While working keep the remaining dough parts covered to avoid drying them out.
Use a knife, a pastry cutter, or a small cookie cutter to cut the dough approximately into 1.5 inch squares or in your desired shape.
Use a spatula and carefully transfer the crackers to air fryer basket or on a cookie sheet if baking. Ensure that the pieces aren’t touching or too crowded. This will help them evenly cooked.
Air fry @ 325oF for 7 minutes first side and after flipping another 4-5 minutes more or until slightly start getting brown from edges. Keep a close eye after flipping the crackers be careful not to burn all the hard work.
Remove from air fryer and let the crackers cool down.
Repeat the process with remaining parts of dough as well.
Enjoy immediately or store leftovers in an airtight container at room temperature for up to 3-4 weeks.

Equipments used:

Nutrition Information

Show Details

Calories 97kcal (5%) Carbohydrates 6g (2%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 1g (5%) Trans Fat 1g Sodium 148mg (6%) Potassium 87mg (2%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 51IU (1%) Vitamin C 1mg (1%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 161 oz.

Amount Per Serving

Calories 97 kcal

% Daily Value*

Calories	97kcal	5%
Carbohydrates	6g	2%
Protein	3g	6%
Fat	7g	11%
Saturated Fat	1g	5%
Trans Fat	1g	50%
Sodium	148mg	6%
Potassium	87mg	2%
Fiber	3g	12%
Sugar	1g	2%
Vitamin A	51IU	1%
Vitamin C	1mg	1%
Calcium	20mg	2%
Iron	1mg	6%