This is a recipe full of firsts for me.
I’ve never made anything with lentil flour before. I love lentils so it’s kind of weird that lentil flour hasn’t made it’s way in my kitchen until now. Thanks to Cuisine Soliel for sending me a bunch to sample it’s helped push me out of my comfort zone a bit. And it’s been a happy thing.
Another first would be that I’ve never made crackers of any kind until this recipe. But when I thought of lentil flour I immediately thought of the lentil crackers I see in the stores but never buy because while they are totally gluten-free they are not vegan. Now I can enjoy homemade lentil crackers of my own. Now, I don’t know if these compare to the store-bought ones since I’ve never tried them, but I like to hope and think that they are even better!
Since this was my first time making crackers I took to the internet for some help. I found an excellent recipe from Oh She Glows (love that site!) which I stuck fairly closely to aside from adjusting seasonings and using lentil flour. The recipe turned out really awesome.
- ½ cup finely ground lentil flour (such as Cuisine Soleil brand)
- ¾ cup almond meal
- 1½ teaspoons garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt-free herb seasoning (such as Mrs. Dash)
- ½ teaspoon sea salt
- 2 tablespoons ground flax
- 1 tablespoon nutritional yeast
- 2 tablespoons sesame seeds
- ¼ teaspoon baking soda
- ¼ cup water
- ½ teaspoon olive oil
- Preheat oven to 350°F.
- In a bowl combine all dry ingredients and mix well.
- Add water and olive oil. Stir to combine.
- Turn dough out onto a sheet of parchment paper.
- Knead dough with hands until a smooth ball forms.
- Roll out on parchment as thin as possible without dough tearing.
- Slide rolled out dough on parchment to a baking sheet.
- Use a pizza cutter to trim off any edges that may overlap edge of baking sheet. Carefully move those edge bits to another part of the baking sheet. Cut the remaining dough into nice squares about 1 inch by 1 inch.
- Bake in preheated oven for 22 minutes until nicely browned and crisp.
- Remove from oven and let cool on baking sheet for 10 minutes before serving or storing in an airtight container.
recipe adapted from Oh She Glows
And now it’s your turn!
The great folks at Cuisine Soleil want you to give these three flours a try for yourself. So I’ve got two gift packs of organic gluten free flours to give away to two lucky readers. Each pack will include one millet flour, one lentil flour and one buckwheat flour – all in 1 kg packages. You can use them to make the recipes I’ve created here or you can use them in your own awesome creations!
Use the Rafflecopter widget below to comment and share what you would use lentil flour, millet flour and buckwheat flour for to be entered to win. Please, just one entry per person. This contest is open to Canadian residents only.