Homemade Lentil Flour Crackers with Seeds

If you enjoy putting together a cheese board or always like having something crunchy to serve with your favorite dips, these homemade lentil flour crackers with seeds are a great addition to your table.

This recipe combines Grano Pampa Lentil Flour with seeds, olive oil and a few simple seasonings. You don't need yeast or hard-to-find ingredients: just a few straightforward steps to make thin, crunchy savory crackers at home.

You can also customize the flavor to suit your taste. Add oregano for a classic herbal note, paprika for extra flavor or rosemary for a more aromatic touch.

Serve them with hummus, cream cheese, guacamole or a homemade bean spread. You can also store them in an airtight container and enjoy them as a snack throughout the day.

Yield: Approximately 30 crackers, depending on size.

Preparation time: 15 minutes.

Cooking time: 15-20 minutes.

Difficulty: Easy.

Nutritional information: Provides plant-based protein and fiber from lentil flour and seeds. Suitable for a vegan diet.

Ingredients

• 1 cup Grano Pampa Lentil Flour (approximately 120 g).

• 2 tablespoons sunflower seeds.

• 1 tablespoon sesame seeds.

• 1 tablespoon ground flaxseed.

• 2 tablespoons olive oil.

• ⅓ cup water (approximately 80 ml; add gradually as needed).

• ½ teaspoon salt.

• ½ teaspoon dried oregano.

• ½ teaspoon sweet paprika (optional).

• Black pepper, to taste.

Instructions

1. Preheat the oven

Preheat the oven to 170°C (340°F).

Line a large baking sheet with parchment paper to prevent the crackers from sticking. If you have two baking sheets, you can prepare a second one to avoid overcrowding the crackers.

2. Combine the dry ingredients

In a large bowl, combine the Grano Pampa Lentil Flour, sunflower seeds, sesame seeds and ground flaxseed.

Add the salt, oregano, paprika and a little black pepper.

Mix thoroughly to distribute the seeds and seasonings evenly throughout the flour.

Helpful tip: For a milder texture, reduce the amount of whole seeds slightly. If you prefer more crunch, add an extra teaspoon of sesame seeds.

3. Add the olive oil and water

Pour in the olive oil and stir with a spoon.

Gradually add the water while mixing, until the flour begins to come together and forms a dough.

The mixture should be moist and pliable, but not runny or excessively sticky. Depending on the flour and the size of the seeds, you may need slightly more or less water.

Helpful tip: Don't add all the water at once. It's easier to adjust a dry dough than to fix one that is too wet.

4. Bring the dough together

Use your hands to combine the mixture until you have a compact dough.

If it crumbles too easily, add a teaspoon of water and mix again. If it feels too sticky, lightly dust it with a little lentil flour.

There's no need to knead it for a long time. The important thing is to bring the ingredients together so the dough can be rolled out without breaking constantly.

5. Roll the dough thinly

Place the dough between two sheets of parchment paper and roll it out with a rolling pin until it is approximately 2-3 mm thick.

Try to keep the thickness even across the entire surface. If some areas are much thicker than others, the crackers will bake at different rates.

Carefully remove the top sheet of parchment paper and transfer the dough, with the bottom sheet, to the prepared baking sheet.

6. Cut the crackers

Use a knife or pizza cutter to score the dough into squares or rectangles of your preferred size.

You don't need to separate the pieces before baking. You can bake them together and break them apart afterward along the scored lines.

If you like, prick each cracker with a fork to help keep the surface more even during baking.

7. Bake until crunchy

Place the baking sheet in the preheated oven and bake for approximately 15-20 minutes.

Start checking at around 12 minutes, especially if you rolled the dough very thin. The edges tend to brown first, so you may need to remove some crackers before others.

The crackers should look dry and lightly golden without burning.

Helpful tip: If the edges are ready but the center is still soft, carefully remove the finished pieces and continue baking the thicker ones for a few more minutes.

8. Let them cool

Remove the baking sheet from the oven and allow the crackers to cool before separating them.

They may feel slightly soft at first, but they will become crunchier as they cool and release moisture.

If they are still flexible once completely cool, return them to the oven at a low temperature for a few minutes, keeping a close eye on them to prevent overbrowning.

9. Serve and enjoy

Once cooled, separate the crackers along the lines you scored before baking.

Serve them with hummus, cream cheese, guacamole, vegetable dips or a white bean spread. They also make a great addition to a homemade cheese board.

And that's it! An easy lentil flour cracker recipe with seeds and seasonings, perfect for adding variety to your homemade snacks and cheese boards.

Frequently Asked Questions

Can you make crackers with lentil flour?

Yes. Lentil flour can be combined with water, oil, seeds and seasonings to make savory crackers. Since lentils are naturally gluten-free, the dough behaves differently from wheat-based dough and needs to be handled carefully when rolling it out.

How do you make homemade crackers crunchy?

The key is to roll the dough thinly, bake it until the moisture has evaporated and allow the crackers to cool completely before storing them. If the dough is too thick, the centers may remain soft.

Can I change the seeds in this recipe?

Absolutely! You can replace the sunflower, sesame or flax seeds with pumpkin seeds, chia seeds or other seeds you have available. Keep in mind that smaller seeds may distribute more evenly throughout the dough.

What seasonings can I use?

In addition to oregano and paprika, try rosemary, garlic powder, dried onion, curry powder or a blend of herbs. Start with small amounts so the seasonings don't overpower the lentil flavor.

What can I serve with lentil flour crackers?

They're perfect with hummus, cream cheese, guacamole, vegetable dips and legume spreads. You can also serve them on a cheese board with olives, cheese and fresh vegetables.

How long do homemade crackers last?

When completely cooled and stored in an airtight container, they can stay crunchy for several days. Their shelf life depends on residual moisture and storage conditions. If they soften, you can warm them in the oven for a few minutes.

Are lentil flour crackers vegan?

This recipe is vegan because it contains no eggs, milk, butter or other animal-derived ingredients. If you also need them to be suitable for people with celiac disease, verify that all ingredients and their production conditions are certified gluten-free.

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