Comments on: Lentil Buckwheat Crackers–grain-free & nut-free options

By: Adrienne

Adrienne — Fri, 16 Aug 2019 17:19:55 +0000

Have you tried it the way that you mentioned?

By: Adrienne

Adrienne — Fri, 16 Aug 2019 17:19:36 +0000

Hi there – neat idea! Of course by doing this the sprouting / soaking doesn’t happen. You could possibly soak the flour?

By: Mary Shaw

Mary Shaw — Fri, 16 Aug 2019 16:49:47 +0000

You can make these much easier by grinding dry lentils into a flour, mixing with water sea salt and a little egg white. Spread into a shallow pan, bake at 375 for 10 minutes, score with pizza cutter and bake again for another ten. cool on a rack.

By: Adrienne

Adrienne — Mon, 22 Apr 2019 20:56:19 +0000

So glad to hear this! I have new photos that were shot for these….they did come out quite a bit darker however. How did yours look? I’m assuming lighter b/c they used white spelt. Thanks for sharing!!

By: Desiree

Desiree — Mon, 22 Apr 2019 20:53:59 +0000

This recipe came out perfect the only thing I did different was instead of buckwheat flour I used organic white spelt flour and I baked them at 350 degrees and baked them 10 mins on the bottom shelf and another 10 mins on the top shelf perfect. This is now my favorite crackers.

Thanks a mil.

By: Adrienne

Adrienne — Wed, 20 Feb 2019 17:22:50 +0000

So glad to hear it! I bet the honey would be OK with the cheese actually but I totally get it! You are welcome!

By: Sarah

Sarah — Wed, 20 Feb 2019 17:10:49 +0000

Fantastic ! Dead easy, quick and very moreish ! I omitted the honey as I wanted them for cheese. Delicious ? . Thanks for the great recipe.

By: Adrienne

Adrienne — Sat, 09 Feb 2019 19:32:15 +0000

Hi there. Sorry for the delay — we lost power and just got it back. The lentils are cooked as mentioned in the post. The grain is just flour so it’s not cooked. Since the beans are cooked, yes, they are boiled after sprouting. Please tell me what is unclear. I just added one ingredient step to help with it. I didn’t write the recipe–it’s a guest post. I can try to go back and redo it. Thanks for the suggestions.

By: Adrienne

Adrienne — Sat, 09 Feb 2019 19:23:24 +0000

Hi there. I’m aware of that controversy. Personally I don’t think that honey is a non vegan ingredient and there are many in the vegan community who would agree with me but I put some notes in the post re: an alternative. Thanks for reading and I hope that you try the crackers and enjoy them!

By: Shanna Spencer

Shanna Spencer — Fri, 08 Feb 2019 22:26:10 +0000

Fyi…(not hate’n or hash’n).
This recipe can’t be labeled vegan since honey is one of the ingredients.

By: Shanna Spencer

Shanna Spencer — Fri, 08 Feb 2019 03:54:26 +0000

This recipe looks like it’s everything I want. I’ll admit I stopped by bc I was looking for cracker recipes but then I saw the sprouted lentils and I got really excited bc Im always looking for something to use up my sprouted wheat berries. However I’m super confused. Are the lentils or grains supposed to be precooked? Are they boiled after they’ve sprouted? Are the beans/lentils meant to be processed into the crackers immediately after cooking so they’re warm? The recipe is unclear. There’s a picture of sprouted lentils but step one says to add cooked lentils to the bowl.

By: Adrienne

Adrienne — Sun, 06 Jan 2019 21:33:45 +0000

I haven’t tried these without water–I would think that something else would work better like maybe some applesauce? Not sure it will work but you can try and hope you like them!

By: Tilly

Tilly — Sun, 06 Jan 2019 20:15:31 +0000

Hi! This recipe sounds amaaazing!! I don’t use oils, so could i just leave it out? Should i add instead some extra liquids(water)?

Can’t wait to try these!!

By: Adrienne

Adrienne — Thu, 08 Nov 2018 11:18:59 +0000

So great!!! This makes me really happy to hear. No, it isn’t vegan. You could add in a little vegan protein instead. What do you mean by friable? Thanks!

By: Doug

Doug — Thu, 08 Nov 2018 06:00:34 +0000

Thanks, I’ll be trying them this summer in Tasmania.

I made my first batch today, and they turned out fantastic – better than I could have imagined. I’m having some difficulty not eating them all now. I actually did two half batches, and in one batch I added whey protein powder, which made the batter easier to work with and produced a less friable result (maybe whey isn’t vegan).

By: Adrienne

Adrienne — Mon, 05 Nov 2018 01:44:47 +0000

Hi there – I can’t make a solid shelf life claim esp bc your summer temp / humidity will differ than others. I personally wouldn’t worry about 3 weeks but can’t be sure – have a great trip!!

By: Doug

Doug — Sun, 04 Nov 2018 00:57:18 +0000

I am looking for a cracker I can take on a long distance 3-week ocean kayak trip. These sound great, but what would be a reasonable expectation for shelf life? If I am careful to fully dry them, how long would they last in summer outside the fridge?

Thanks!

By: Mary

Mary — Tue, 07 Aug 2018 17:08:54 +0000

I flattened them using by using the (small) 1 Tablespoon baller of dough between two parchment papers in a Tortilla press. It makes a predictable 4 inch cracker of uniform thickness. Because of the oil, the parchment paper on one side peels off easily. Once they are baked, I put them into a food dehydrator on a low setting to finish the drying. That way I could put more crackers in the oven and keep baking. Makes about 30, 4 inch crackers.

By: Adrienne

Adrienne — Mon, 12 Mar 2018 02:25:49 +0000

I think it should work just fine – we used to do flatbread / cracker type things in the dehydrator. It’s been awhile. Thanks for the kind words. It was a guest post, however (not my writing–this is Adrienne responding), but I appreciate it just the same.

By: Kristi Linebaugh

Kristi Linebaugh — Mon, 12 Mar 2018 00:06:21 +0000

Hi there 🙂 I just love this recipe idea. I was wondering do you think a dehydrator would work as well, it seems my oven is on the fritz and the idea of using the toaster oven to make these little lovelies just seems to much to tackle. Any idea of dehydrator success?
Fantastic article by the way, I do love your style.
Kristi Linebaugh