These tasty crunchy lentil flaxseed crackers are made with simple ingredients that pack a ton of fibre and protein. They're easy to make and perfect to serve with all your favourite dips and toppings. Best of all- they're also Gluten-Free and dairy free too!
I love to make crackers to snack on, and these particular crackers are my new favourite. Made with puy or brown lentils which give a rich slightly spicy flavor to the crackers, but along with the ground flax seed adds a decent amount of both protein and fiber. These crackers are perfect for dipping, dunking or even taking on a picnic or to the beach or to snack on after the gym.
If you love the idea of healthy crackers, but don't have any cooked lentilsin your pantry, why not try my Crispy Flaxseed Crackers instead. And of course if you're a lentil lover like me, then double up on the lentils and make this Lentil Hummus with Sundried Tomatoes.
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🫘Ingredients
Here are the simple ingredients you'll need to make these lentil flaxseed crackers. There's no gluten-free flour needed, just whole ingredients you'll probably have in your cupboard.
- Flax Seed: I use whole flax seed and use the grind attachment on my food processor to blend, however you can also use pre-ground flax.
- Lentils: I prefer to use cooked puy lentils or brown lentils. You can try using red lentils too, however I would be sure to really drain them well as they retain more moisture than brown or green lentils do.
- Nutritional Yeast: This adds a delicious cheesy flavor and is also high protein.
- Garlic Powder: for flavour!
- Smoked Paprika: For an extra boost of smokey flavour. You can swap for regular paprika or red pepper flakes.
- Sea Salt to taste, and black pepper (optional)
- Fresh Water: to help bring the cracker dough together.
- Optional: a little olive oil or avocado oil.
See recipe card for quantities for these gluten-free crackers.
👩🍳Instructions
Follow along with the instruction photos for the perfect crispy gluten-free lentil crackers.
1. If you are using unground flaxseeds, grind them first in your food processor using the seed or coffee grinding attachement.
2. & 3. Add the cooked, drained lentils, nutritional yeast, spices and water to the bowl of the blender and blend until you have a thick batter or dough.
4. You will need two pieces of parchment paper. Put the dough onto one sheet and roughly spread out. Put the other sheet on top and roll out with a rolling pin.
6. Remove the top sheet of parchment and transfer the bottom sheet with it's rolled out cracker dough onto a large baking sheet. Score into rectangles or chip shapes using a knife.
Bake at 180c/370f for 40 mins. Turn the oven down to 150c and bake for 15-20 minutes or until fully crispy. Ovens can differ so add additional time to the final baking stage as needed to be sure the crackers are thoroughly cooked through.
Hint:Make sure to roll the dough out evenly and thinly to ensure even baking so you end up with lots of crispy crackers and no soggy ones! You can use a pizza cutter or pastry cutter to score the cracker shapes if you wish.
🌶️Substitutions & Variations
Here are some ways you can switch up this gluten free cracker recipe to make for different flavours.
- Spicy - Add a teaspoon or more of garam masala, cumin and a pinch of chilli powder.
- Herby- add dried oregano, thyme or rosemary- or a combination of all three herbs or more.
- Nutty & Seedy - once you have cut the crackers up, press on sunflower seeds, sesame seeds, chopped nuts such as walnuts, almonds or even pumpkin seeds.
- Extra flavour- top with za'atar, everything but the bagel seasoning or even a sprinkling of dried vegetables such as freeze dried tomatoes, chives or onions.
🔪Equipment
You will need a blender or food processor to blend the cracker mixture. Plus two sheets of parchment paper, a lined baking tray or cookie pan and rolling pin to roll out the cracker mix.
🫙Storage
Store the lentil flax crackers at room temperature in an airtight container for up to 3 weeks. You can also freeze the crackers for up to 3 months. If you freeze them, pop them in the oven to refresh and get crispy again.
Top tip
Make sure the crackers are rolled out evenly and thinly so that they cook evenly.
More snack recipes:
Love snacking? Try these recipes!
Dips for Dunking:
Delicious crackers need yummy dips:
📖 Recipe
Lentil Flaxseed Crackers (Gluten-Free)
Equipment
- 2 parchment paper
- 1 Blender with a spice or seed grinding attachment.
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 200 g (1 cups) cooked lentils
- 75 g (½ cup) flaxseeds (whole seeds)
- 15 g (¼ cup) nutritional yeast
- 1 teaspoon smoked paprika
- 1 tsp (1 tsp ) garlic powder
- 1 teaspoon (1 teaspoon) flakey sea salt (or to taste)
- 1 teaspoon (1 teaspoon) olive oil
- 80 ml (80 ml) water (added bit by bit. )
Instructions
- Grind the flaxseeds in your blender, or using the spice or seed grinder attachment on your food processor.
- Pre-heat your oven to 180℃/360℉
- Add the drained cooked lentils, nutritional yeast. seasonings and water to your blender and blend.
- You want a thick mix that will stay on your mixing spoon. Add a little more water if needed.
- Line a baking tray with parchement paper and turn out the flaxseed cracker mixture onto it. Roughly smooth out the cracker mixture with a spatula.
- Lay a second piece of parchment paper (baking paper) over the top of the cracker mixture, and use a rolling pin to rolll out the mixture to around 3-4mm thick.
- You might need to remove the parchement & cracker mixture from the baking tray to achieve this- depending on how wide your rolling pin is.
- Add the cracker mixture back to the tray still sandwiched between the two sheets of parchment.
- Remove the top sheet of parchment, then use a sharp knife or rolling cutter to score lines into the crackers lengthways and widthways to create rough squares.
- Add any extra toppings to the crackers (optional) and tamp them down a little with a spatula.
- Put the crackers into the oven at 180℃/360℉ for 30 minutes or until crispy. Turn the oven down and bake at 150℃/300℉ for 10 minutes Leave to dry out and cool down in the oven.
- Snap apart the crackers and eat with hummus or store in an airtight container.
Notes
- Pumpkin seeds or Sunflower Seeds -press these larger seeds into the top of the flax dough before baking.
- Different flavor ideas: - sprinkle over bagel seasoning, add in smoked paprika Sprinkle on any dried seasoning powder- why not try za'atar, tajin or furikake - before baking.
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