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lentil crackers with guacamole in a small metal bowl

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

Course: Snack
Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Vegan
This Vegan Homemade Crackers Recipe is amazing. Made from lentils and buckwheat, with a grain-free option.
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  • Puree cooked lentils until smooth.
  • Combine lentils and flax seed, followed by honey and coconut oil. Stir well.
  • 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.
  • Gradually add water by teaspoons until dough is neither too crumbly nor too sticky. Cover dough ball and chill for 10 to 15 minutes.
  • 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).
  • 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.
  • 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.
  • 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.)
  • Store cooled crackers in a tightly sealed container.