I have a soft spot for crackers. The crunch, the salt, the comfort. So a while ago I decided to make my own: gluten-free lentil crackers. And since, I’ve created a few different kinds, adding different spices, changing or keeping the same base. What’s so great about these is that they are so easy to make. And you’re completely in control of the oil and salt that you add. Play around with them and find your favorite. Or maybe you just want to stick with the ones that I love. Here’s two pretty different tasting recipes:
Lentil Crackers
1 cup red lentils soaked
3 tbsp. ground flax seed
3 tbsp. nutritional yeast
1 tsp. cumin
1 tsp.chlli powder
1/4 tsp. garlic/chili paste
1 clove garlic, minced
1/4 medium onion chopped
3 tbsp. olive oil
Blend all ingredients in food processor until well-blended. Roll out onto lined baking sheet and bake at 300 for 1/2 hour. Flip over and bake on the other side for 20 Â minutes.
Sesame-flax Crackers
1 cup chickpeas flour
5 tbsp. ground flax seed
1/3 cup cracked wheat (if you want gluten-free crackers omit this)
1/3 cup sesame seeds toasted
1 tsp. cumin
1 tsp. garlic powder
1 tsp. soy sauce
1/4 tsp. ground cardamom
3 tbsp. olive oil
6 tbsp. water
mix all dry ingredients together. Pour oil and water over dry ingredients and mix well. Roll out dough and cut into square pieces. Place on lined making sheet and bake at 370 degrees for 10 minutes. Flip crackers and bake for another five to ten minutes. Enjoy.
Healthy Couple, Healthy Family 