Vegan Crackers Made from -- Lentils?! grain free & nut free options

This Vegan Homemade Crackers Recipe is amazing. Made from lentils and buckwheat, with a grain-free option.

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Name: Vegan Crackers Made from -- Lentils?! grain free & nut free options
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: not set
Ingredients: 1 cup cooked whole lentils, pureed until smooth (make s; 1/2 cup almond flour*; 1/2 cup light or dark buckwheat flour*; 6 tablespoons ground flaxseed; 1/2 teaspoon sea salt (I use Real Salt); 1/2 teaspoon baking soda; 1/2 teaspoon pure honey (or use a pinch of stevia (read this p; 5 tablespoons* coconut oil melted

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INGREDIENTS

1 cup cooked whole lentils, pureed until smooth (make s
1/2 cup almond flour*
1/2 cup light or dark buckwheat flour*
6 tablespoons ground flaxseed
1/2 teaspoon sea salt (I use Real Salt)
1/2 teaspoon baking soda
1/2 teaspoon pure honey (or use a pinch of stevia (read this p
5 tablespoons* coconut oil ; melted

INSTRUCTIONS

See original recipe: https://wholenewmom.com/recip...

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Vegan Crackers Made from -- Lentils?! grain free & nut free options

1 cup cooked whole lentils, pureed until smooth (make s
1/2 cup almond flour*
1/2 cup light or dark buckwheat flour*
6 tablespoons ground flaxseed
1/2 teaspoon sea salt (I use Real Salt)
1/2 teaspoon baking soda
1/2 teaspoon pure honey (or use a pinch of stevia (read this p
5 tablespoons* coconut oil melted

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 <a rel='nofollow' href="https://www.amazon.com/Kirkland-Signature-Stick-Parchment-Paper/dp/B006JCWGIC?tag=whnemo-20" target="_blank" rel="nofollow">parchment paper</a> 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.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 recipe (176g)
Recipe Makes: 1

Calories: 1150
Calories from Fat: 1068 (93%)

Amt Per Serving		% DV

	Total Fat 118.6g	158 %
	Saturated Fat 60.6g	303 %
	Monounsaturated Fat 28.6g
	Polyunsanturated Fat 21.6g
Cholesterol 244mg		75 %
Sodium 672.7mg		23 %
Potassium 539.4mg		14 %
Total Carbohydrate 18.3g		5 %
	Dietary Fiber 17.2g	69 %
	Sugars, other 1.1g
Protein 12.5g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1150

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REVIEWS

missCarabeaudette

These crackers are a great easy and healthy alternative to store bought crackers, packing so much more nutrition! I only had buckwheat flour and these tasted great. Fantastic with cultured cashew butter!