Red Lentil Crackers – Completely Flourless – 'Wertheimer' Crackers

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Crackers are a great way to bring food with us when we have nowhere to cook or no way to keep food refrigerated.

Like at school, while hiking, or at work.

This time I thought it would be nice to replace the flour in the crackers with red lentils.

And since I couldn't find lentil flour at the supermarket, I thought to myself: "Why not grind the lentils into flour?"

I wondered if the basic blender I have in my studio (which cost me 100 NIS at the supermarket) would manage to grind the lentils into flour.

And I'm happy to report that it did!

Well, red lentils are very delicate and can be ground quickly after all.

Don't try to do this with dry green peas or chickpeas. For those, you'll need a more heavy-duty blender.

By the way, the name of the crackers is inspired by Maya Wertheimer because they are orange and fun, just like her!

A bit about the Red Lentil Crackers recipe

I used red lentils that ground perfectly in my simple blender.

You can certainly use ready-made lentil flour as well as other legume flours like chickpea, soy, teff, buckwheat, etc.

To add great nutritional value and extra fun, I added various seeds and kernels: pumpkin seeds, sunflower seeds, almonds, etc.

If you don't like an ingredient, swap it out, add something else, go wild, and give your crackers your personal touch.

To deepen the beautiful color of the lentils in the mixture, I added a bit of smoked paprika and a curry spice blend.

Don't like one of the spices? Swap it!

Nutritional Values

• One cracker out of 20 units (34g per unit)
  33 calories
  3g protein
  3g carbs
  1g fat

Want another cracker recipe?

High-Protein Red Lentil Crackers, Completely Flourless (Wertheimer Crackers)

Prep Time 10 minutes

Cook Time 40 minutes

Servings 20 units

Calories 22 kcal

Ingredients

• 1 cup red lentils
• 1 tbsp chia seeds
• 1 tbsp sunflower seeds
• 1 tbsp pumpkin seeds
• 1 tsp smoked paprika
• 1 tsp turmeric
• 1 tbsp sliced almonds
• 1 tbsp whole flaxseeds
• 2 tbsp ground flaxseeds
• 1 tsp salt
• 1 tsp mustard seeds
• Optional: 1 tsp za'atar seasoning
• 1 tsp curry seasoning
• 1.5 cups water

Instructions

1. Rinse the lentils well to remove dust and dry them on a towel for about 24 hours until they are completely dry.
2. Make sure there is no drop of water or moisture in the lentils, otherwise they won't grind into flour.
3. Yes, you can use the same amount of store-bought lentil flour instead (but it's cooler to grind it yourself).
4. Preheat oven to medium heat (180°C).
5. Transfer the lentils to a food processor and grind well until a coarse lentil flour is obtained.
6. It's not mandatory to grind the lentils finely; some small whole pieces can remain.
7. Transfer to a deep bowl.
8. Add the rest of the dry ingredients and mix using a fork.
9. Gradually add the water while stirring.
10. Mix until a sticky and uniform batter is formed.
11. Set aside to set for 15 minutes.
12. Transfer to a baking sheet lined with parchment paper and use a spatula to spread the mixture as thin as possible.
13. Note: the thinner the mixture, the shorter the baking time. Keep an eye on it so it doesn't burn.
14. Place in the oven and bake for about 40 minutes until the crackers are very dry and crispy.
15. After 40 minutes, check if the batter is dry.
16. It's possible the outer parts of the tray will be ready while the center remains slightly damp.
17. In this case, simply cut off the outer parts, remove them, and return the tray for a few more minutes.
18. Cut into squares and enjoy.
19. Keep in an airtight container for up to a month.

Recipe Video

Notes

Keep in an airtight container for about a month.