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

Homemade Crackers - Make with LENTILS & Buckwheat. This great cracker recipe has grain and nut free options!

{What a treat!  You’ve gotta love this.  Just when you thought you’d seen every lentil dish imaginable in my Lentil Recipe Roundup, along comes these Homemade Crackers made from — LENTILS!  From Julia of Swirls and Spice.  Make them either gluten-free or grain-free!  Genius, I’m telling you. Pure genius!}

With their rich, nutty taste, homemade lentil crackers are much more satisfying than the featherweight boxed crackers you’ll find on a gluten-free aisle at the store.

They pack a nutritional wallop as well, with lentils supplying iron, buckwheat adding trace elements like manganese, and flaxseeds infusing each bite with healthy omega-3s.

Gram for gram, homemade crackers are a great value, and putting together the dough is not that difficult.

The lentils that form the base of these crackers are not only rich in nutrients, they take less time to prepare than other beans.

You can boil dry lentils straight out of the package or sprout them for a day or two and boost their digestibility further (make sure to de-gas the lentils though!).

I’ve made these crackers with both un-sprouted and sprouted lentils, with similar tasting results.  Before making each batch, I cooked more than enough lentils and used the extra portions for making soup and hummus.  Next time I will consult Adrienne’s roundup of lentils recipes for even more ideas.

Optional Sprouting Step:

Sprouted Lentils

These lentils were soaked for 12 hours in spring water, then drained and allowed to sprout in the jar for 24 hours.

The process of rolling out the dough and forming the crackers was similar to making my Swedish Hard Tack Crackers, though lentil crackers rank higher in both nutritional value and allergy friendliness.  And once the crackers are baked, they are hearty enough to stand on their own.  Or you can opt to add a topping, like dairy-free green pestocilantro pestoolive tapenade, or crab salad.  I could happily eat these crackers all summer long.  Won’t you join me?

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*Nut Free Variation: Substitute ½ cup brown or 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 1/2 cup (packed) almond flour for the buckwheat flour.  Instead of 6 tablespoons of flax seed, use 3 tablespoons ground flax seed and 3 tablespoons 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).

These crackers would be great with either sweet or savory partnerings.

Think cheese, hummus, nut or seed butters and jam or honey.

What version would YOU make and what would you eat them with?

Julia Baurain - guest post at Whole New MomJulia resides in the province of Saskatchewan, where she has inherited a love of Saskatoon berries.  Her four children were born in Thailand, Vietnam, Chicago, and Nebraska, respectively. In Oklahoma she once had the pleasure of meeting Adrienne in person.

Developing recipes with healthy, affordable ingredients is one of her favorite pursuits.  At her blog, Swirls and Spice, you’ll find a growing collection of dairy-free recipes.   You can also see what she’s up to on PinterestFacebookGoogle+, and Twitter.

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.


    Speak Your Mind


  1. Carolyn says:

    These sound great! Do you think it would work to use a dehydrator rather than the oven?

    • It’s definitely worth trying. The dough tastes good even before baking, so it would likely work fine. I’ve seen other cracker recipes that use dehydration as an alternate finishing method.

  2. yummy! and healthy too..gonna to try this recipe.i add butter insteaed of coconut oil

  3. I clicked on your link from Real Food Wednesday because your picture of the crackers looked so good. I didn’t think I had time to comment, but I then saw you are also from Saskatchewan and a Saskatoon lover. I’m looking forward to trying these!

    • Thanks for your kind comment! I was happy to find local lentils from Saskatchewan to make these crackers. I think you will enjoy them too!

  4. What a super cool idea! I would have never thought to use lentils–man, have I been hiding in a cave or what?: 😉 Great recipe!

  5. Recipe looks great! Can’t wait to try it. Silly question, but I’ve never sprouted anything before. Do I just cook the sprouted lentils like I would if I hadn’t sprouted them? Or are they ok to eat once they’ve been sprouted? Thanks!

  6. Thanks for this! Question – I am trying to increase my folate intake in preparation for getting pregnant. Lentils have a good amount but I am wondering if soaking or baking them decreases the folate?

  7. Charlotte says:

    Is the 1 cup lentil measurement presoaking or post soaking? Thanks!

  8. I just saw this and am amazed – what a great idea! Thank you for sharing! I’ll be sharing this link soon on FB. Just pinned it! 🙂

  9. I absolutely love using lentils as a “grain” for baking! These crackers look yummy! I wonder if you have any ideas for replacing the buckwheat for those who are sensitive to it? Thanks!

  10. Hi – great recipe. Any chance you could use white rice flour instead of brown rice flour? We are mostly paleo but egg and nut free, and do eat white rice and lentils and buckwheat – so this recipe is perfect!

  11. Thanks for this great recipe! I’m planning to try a variation of it this week.

  12. Hi
    Do I need to cook the lentils at all after sprouting or are they good to go?

  13. These are pretty good! Used coconut “flour” (actually just blended up some grated dried coconut until it was like flour texture) instead of the almond/rice flour as I had neither. Delish!

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