Gluten-free Vegan Lentil Crackers

Name: Gluten-free Vegan Lentil Crackers
Yield: 6 people
Ingredients: 1 cup cooked whole lentils; 1/2 cup almond flour; 1/2 cup buckwheat flour; 6 tablespoons ground flaxseed; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1/2 teaspoon pure honey; 5 tablespoons coconut oil

User Reviews

5.0

12 reviews

Excellent

Servings
6 people
Calories
262 kcal
Course
Snacks
Cuisine
Vegan

Gluten-free Vegan Lentil Crackers

Iris Warren

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These Gluten-free Lentil Crackers are so incrediby tasty, they're sure to become a favorite healthy snack.

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Ingredients

Servings

1 cup cooked whole lentils (sprouted or unsprouted)
1/2 cup almond flour
1/2 cup buckwheat flour (light or dark)
6 tablespoons ground flaxseed
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon pure honey (or alternative--see notes)
5 tablespoons coconut oil (melted)

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Instructions

Puree cooked lentils until smooth.
Combine lentils and flax seed, followed by honey and coconut oil. Stir well.
In a separate bowl, whisk together the flours, salt, and baking soda. Combine the wet and dry ingredients and stir well to form a crumbly dough.
Gradually add water by teaspoons until dough is neither too crumbly nor too sticky. Cover dough ball and chill for 10 to 15 minutes.
Divide dough into 2 portions. Place a large sheet of parchment paper on a flat surface or countertop and dust lightly with a little buckwheat flour. Place one portion of dough on the floured parchment and then lay another sheet of parchment on top. Use a rolling pin to roll out the dough to an even thickness (about 2 mm).
To make square crackers, simply score the dough at even increments to form a grid. To make round crackers, use a round biscuit cutter or cookie cutter to cut shapes. Gather scraps of dough and roll out again to form more crackers.
Carefully transfer each shaped cracker dough piece to a parchment-lined baking sheet. If one breaks, add it to the next portion of dough and try again.
Bake crackers in batches at 300 degrees F (150 C) for 15 to 20 minutes or until mostly crisp. (To help them bake evenly, I flipped them half-way through baking.) Allow them to cool on the baking sheet to crisp up further. (Be careful not to over-bake or they will get too dark and taste bitter.)
Store cooled crackers in a tightly sealed container.

Notes

Nut-Free Variation: Substitute ½ cup organic brown or organic white rice flour for almond flour and increase coconut oil to 6 tablespoons. Bake at 325 degrees F (160 C).
Low-Carb Grain-Free Variation: Substitute ½ cup (packed) almond flour for the buckwheat flour. Instead of 6 tablespoons of ground flaxseed, use 3 tablespoons ground flaxseed and 3 tablespoons organic ground chia seed. Reduce coconut oil to 4 tablespoons. The dough will be soft and will not need any water added. Bake at 300 degrees F (150 C).
De-Gas Beans: Make sure to use de-gassing methods for the lentils if you are not sprouting them.
Sweetener Alternatives: You can use a pinch of stevia (read this post on how to use it) instead of honey for a lower-carb option.
Vegan Notes: The debate about whether honey is vegan or not is complicated. I personally think honey qualifies as being vegan, but if you wish to avoid honey for this or any other reason, you can use another sweetener according to the information in this post. There isn’t much honey in the recipe so it’s not imperative to follow those directions or to use any sweetener at all.

Nutrition Information

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Calories 262kcal (13%) Carbohydrates 18g (6%) Protein 7g (14%) Fat 20g (31%) Saturated Fat 11g (55%) Sodium 289mg (12%) Potassium 236mg (7%) Fiber 7g (28%) Sugar 1g (2%) Vitamin A 3IU (0%) Vitamin C 1mg (1%) Calcium 48mg (5%) Iron 2mg (11%) Net Carbohydrates 11g

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 262 kcal

% Daily Value*

Calories	262kcal	13%
Carbohydrates	18g	6%
Protein	7g	14%
Fat	20g	31%
Saturated Fat	11g	55%
Sodium	289mg	12%
Potassium	236mg	5%
Fiber	7g	28%
Sugar	1g	2%
Vitamin A	3IU	0%
Vitamin C	1mg	1%
Calcium	48mg	5%
Iron	2mg	11%
Net Carbohydrates	11g