Flourless Red Lentil Crackers – The Wertheimer Cracker

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Crackers are a great way to take food with us when we have nowhere to cook or nowhere to keep food refrigerated.

Like during studies, trips, 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 the studio (which cost me 100 NIS at the supermarket) would be able to grind the lentils into flour.

And I am happy to report that it succeeded!

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

Don't try to do this with dried green peas or chickpeas. For those, you'll need a more serious blender.

By the way, the name of the crackers is a nod to 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 well in my simple blender.

You can definitely use ready-made lentil flour or other legume flours like chickpea, soy, teff, buckwheat flour, etc.

To add good nutritional value and extra fun, I added all sorts of seeds and nuts like: pumpkin seeds, sunflower seeds, almonds, etc.

Don't like one of the ingredients? Swap it, 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 batch/unit ratio context)
  33 kcal
  3g protein
  3g carbohydrates
  1g fat

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High Protein Red Lentil Crackers - 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
• 1 tsp curry powder
• 1.5 cups water

Instructions

1. Rinse the lentils well to remove dust and dry on a towel for about 24 hours until completely dry.
2. It is important to ensure there is no water or moisture left, otherwise the lentils 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 180°C.
5. Transfer the lentils to a food processor and grind well until a coarse lentil flour is formed.
6. You don't have to grind them perfectly fine; it's okay if some small pieces of lentils remain.
7. Transfer to a deep bowl.
8. Add the rest of the dry ingredients and mix with a fork.
9. Add the water gradually while mixing.
10. Mix until a sticky, uniform batter is formed.
11. Set aside for 15 minutes to thicken.
12. Transfer to a baking sheet lined with parchment paper and flatten the mixture well using a spatula.
13. Note: the thinner the mixture, the shorter the baking time. Keep an eye on it so it doesn't burn.
14. Bake for about 40 minutes until the crackers are dry and very crispy.
15. After 40 minutes, check if the mixture is dry.
16. It's possible the outer edges will be ready while the center is still moist.
17. In that case, simply cut off the outer ready parts, remove them, and return the tray to the oven for a few more minutes.
18. Cut into squares and enjoy.
19. Stays fresh in an airtight container for up to a month.

Recipe Video

Notes

Keep in an airtight container for about a month.