Lentil + Almond Crackers

The Perfect Cracker!


A wonderful accompaniment to soup, avocado, goat’s cheese, hummus or just perfect on their own.

These crackers are so simple to make and far cheaper than store bought versions.



400g can lentils, rinsed and drained (if using dried lentils, cook for 20 mins until soft and drain well)

1/2 cup (60g) flax meal

1/2 cup (70g) buckwheat flour

1/2 cup (60g) almond meal

1/2 tsp sea salt

1/2 tsp bicarbonate of soda

1/3 cup (65g) coconut oil, melted

1 tbsp water, plus extra for brushing

2 tbsp poppy seeds, nigella seeds, sesame seeds or sunflower seeds for topping




Preheat oven to 180 degrees.  Place lentils in food processor and blend until smooth.  Place all ingredients except water for brushing and seeds used for topping in a bowl and add lentils.  Mix to combine and mound into a ball.  Place the dough in the fridge for 15 mins to set.  Once ready to roll, divide dough in half and roll to 5mm thick between 2 pieces of baking paper.  Cut into rectangles 5cm x 6cm in size, glaze with extra water and sprinkle with topping seeds of your choice.

Place on baking trays and bake for 15-18 mins until crisp.  Set aside to cool on trays and serve with yummy health condiments!

(Recipe adapted from Donna Hay ‘Fresh + Light’ Autumn 2016)






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