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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Vegan Homemade Crackers Made from -- Lentils?! grain free & nut free options
Recipe type: Snack
Cuisine: Gluten-Free, Dairy-Free, Sugar-Free, Grain-Free, Vegan
This Vegan Homemade Crackers Recipe is amazing. Made from lentils and buckwheat, with a grain-free option.
  1. Combine lentils and flax seed, followed by honey and coconut oil. Stir well.
  2. 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.
  3. Gradually add water by teaspoons until dough is neither too crumbly nor too sticky. Cover dough ball and chill for 10 to 15 minutes.
  4. 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).
  5. 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.
  6. 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.
  7. 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.)
  8. Store cooled crackers in a tightly sealed container.
*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 ½ cup (packed) almond flour for the buckwheat flour. Instead of 6 tablespoons of ground flaxseed, use 3 tablespoons ground flaxseed 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.


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  1. 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!

  14. This is my third time following the low carb grain free version all the attempts I used sprouted buckwheat groats rather than buckwheat flour used more chia and added sunflower and pumkin seeds and they came out delicious when adding raw garlic and spices, only issue i have had is the legnth of time in oven the batter is amazingly easy to work with however it took very long time to dry at 300 degrees about 40 minuets causing them to burn slightly. Today I took out the hot spices and left them in 265 degree oven for 70 minuets did not burn but are a bit more bitter when eaten on their own. I wonder if I got dehydrator whether I would avoid the bitterness. Thankyou for sharing! Buckwheat is my new love I have been making gluten free grain free with the base of raw fermented buckwheat groats which has the most amazing texture, surprised no one is marketing it as it is far superior to most gluten free breads that rely on grains and or eggs or gums. So wonderful a world of possibilties THANKYOU