Gluten-free Vegan Lentil Crackers
User Reviews
5
Gluten-free Vegan Lentil Crackers
Description
Gluten-free Vegan Lentil Crackers blend sprouted or cooked whole lentils with almond and buckwheat flours, enhanced by ground flaxseed for structure and coconut oil for richness. A touch of honey adds mild sweetness unless omitted or replaced with alternatives. The dough is carefully mixed, adjusting water to reach a workable consistency, then chilled briefly to ease rolling. Rolled thin between parchment sheets, the dough can be cut into squares or rounds, making for crisp, handmade crackers with a hearty texture. These crackers provide a crunchy snack or accompaniment with a subtle nutty and earthy profile thanks to the combination of flours and lentils.
Different ingredient substitutions offer variations, such as nut-free or low-carb options using rice flour or chia seeds. The dough's flexibility allows for shaping and re-rolling scraps. The recipe respects dietary preferences by allowing sweetener alternatives and notes on sprouting or de-gassing lentils to improve digestibility.
Ingredients
- 1 cup lentils sprouted or unsprouted, cooked, whole
- 1/2 cup almond flour
- 1/2 cup buckwheat flour (light or dark)
- 6 tablespoons Flaxseed ground
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon honey or alternative--see notes, pure
- 5 tablespoons coconut oil (melted)
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
- To make a nut-free version, replace almond flour with organic rice flour and increase coconut oil slightly, baking at a lower temperature.
- For a low-carb and grain-free option, swap buckwheat flour for almond flour and adjust flaxseed, chia seed, and coconut oil amounts; the dough will be softer and need no extra water.
- De-gassing or sprouting lentils is recommended to reduce digestive discomfort if they are not sprouted.
- Honey can be replaced with a pinch of stevia or other sweeteners to suit dietary choices; amounts are minimal and optional.
Nutrition Information
Show DetailsNutrition 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 |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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