Lentil Crackers

This recipe uses lentil flour which makes the crackers quick to make.  Asian shops will sell a variety of lentil flours so experiment and make different flavours to suit your taste.  Instructions also given for soaked red lentils.

Photo: Jacqui Hardy Tester and Taster

Preparation: 20-30 mins plus soaking if using dried lentils Cooking: 20-30 minutes

Plants: 8 plus Serves: 10-12

GF V NF DF

Ingredients

100g soaked and drained red lentils* or 100g lentil flour of your choice

25ml Extra Virgin Olive Oil (EVOO)

80-100ml water

3tbsp ground flax, chia or camelina seeds or mixture

4-6tbsp mixed seeds of your choice or mixture of seeds and finely chopped nuts

1-2tsp dried herbs or spices of your choice

1tsp dried garlic

1tsp onion powder

1tsp baking powder

Salt and pepper to taste

Chickpea or other flour to hand to add, if required, to gain the right consistency.

*Note:  red lentils will form a paste, lentils which retain their outer shell eg green, puy, brown etc may not bind together as well unless ground to a flour.  If using soaked whole lentils mix 50g lentils and add 50g chickpea or pea flour to gain a stiffer consistency.

Some Testers and Tasters ground half the lentils to a paste and left the other half more intact for a different texture.

Swaps

Lentils:  Experiment with other lentil or pea flours such as aduki beans, yellow or green pea, or mix up for different flavours.  

EVOO:  One Tester and Taster used sesame oil to create a different flavour profile.

Asian shops sell a variety of lentil and other flours.

Hodmedods sell pea, chickpea and fava bean flours.

Add:  any herbs or spices of your choice eg mixed dried or fresh herbs; za’atar; spice mixes like garam masala, ras el hanout and even Zoe 30 mix.

Add:  nutritional yeast, mushroom powder, tsp of miso for a more umami taste.

Add: 2-3 tsp tomato, red pepper paste or tahini.

Esther Gladman, Tester and Taster

Method

1. If using soaked lentils place in a bowl and cover with water for a minimum of 3-4 hrs or overnight. Drain well before using.

   
   

2. Preheat the oven, preferably with a top and bottom heat 180C, 160C Fan, 325F Gas 3.

3. Choose a large flat baking sheet/tray to cook the crackers. 

4. Gently toast the seeds and/or nuts being used in a dry pan and set aside to cool.

5. Lentil Flour Version: mix all the dry ingredients together in a bowl, including ¾ of the cooled toasted seeds, (chopped nuts if using), herbs, spices and salt and pepper and any other ingredients being added – see Swaps for suggestions.

6. Soaked Lentil Version:  Blend the drained soaked lentils into a paste, add the oil, herbs and spices, salt and pepper, ¾ of the seeds mixture and mix with a spoon so that they are evenly spread throughout the dough.

7. All Versions: Make a well in the middle of the dry ingredients and add the EVOO and water.  With your hands or a spoon mix everything together to form a firm dough, adding more water, a tbsp at a time, or flour as required to create a dough that is firm but pliable enough to roll.  This step could also be done in a stand mixer or on pulse in a food processor with a plastic blade so as not to chop the seeds.

8. Leave to stand for 20-30 minutes or overnight in a sealed container.

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10. Place a piece of parchment paper, the size of your baking sheet, on your work top and lightly oil the paper, place the dough in the middle.  Lightly oil a second piece of paper and place over the top.

    
    

11. Roll out the dough to a thickness you prefer, ideally as thin as possible, 2-3mm.

    
    

12. Remove the top layer of paper and cut the dough into squares or other shape you prefer, gently slide the crackers apart to create a small space between them.

    
    

13. Sprinkle the remaining seeds on top of the crackers and place the second piece of paper on top and gently press the seeds into the crackers. Remove the top layer of paper.

14. Carefully place the lower paper and crackers onto the baking sheet and place in the hot oven and cook for 20-30 minutes until they are firm to touch and beginning to brown on the top All Options: Leave to stand for 20-30 minutes or overnight in a sealed container.

    Storage:

    They are best eaten fresh.  The crackers will store well for 3-5 days but may go a little soft they can be crisped up again in a low heat oven.

Testers and Tasters Feedback

"Absolutely delicious, these are amazing.  I added some nutritional yeast for an extra ‘cheesy’ flavour."

"Tasted amazing, flavour was great but first time a little crumbly so will add more water next time."

"This recipe is excellent I’ve made them 3 times. The recipe is so versatile.  I've tried Italian herbs, Greek herbs, marmite and nutritional yeast, so many combinations to try, going to try "ranch" herbs next time."