Seeded Cracker Recipe with Black Lentils- Vegan, Gluten-Free

Homemade seed crackers are so tasty and far superior to any store-bought crackers.

I make this seeded cracker recipe quite often. It’s from the cookbook Cool Beans by Joe Yonan. The recipe is easy and the crackers are delicious as well as healthy and nutritious!

There are a few different types of seeds used in this recipe, in addition to the seeds, this recipe calls for black lentils which really makes these crackers hearty and satisfying. A great snack even by themselves.

In the cookbook, Joes Yonan refers to the recipe as black lentil crackers, but the crackers are loaded with lots of seeds along with the lentils. Seeded crackers are how I would describe them and how they taste to me! The name of the recipe doesn’t really matter so much. The crackers do, and they are excellent!

You can purchase Cool Beans on Amazon. This plant-based cookbook is full of great recipes.

Ingredients for Homemade Seeded Crackers

All of the ingredients in this recipe are vegan and gluten-free!

• rice flour
• chickpea flour
• black lentils, soaked overnight and drained
• sunflower seeds
• chia seeds
• sesame seeds
• kosher salt
• chopped fresh rosemary
• extra virgin olive oil
• boiling water

Making your own seed crackers- other ingredients to try

I make this homemade seeded cracker recipe with the exact ingredients from the cookbook and these crispy crackers are so delicious. You can, however, experiment with some additional ingredients to create a variety of flavors.

Next time I make these crackers, I think I may branch out and try some other flavors because I’m curious!

Additional ingredients to try for flavor–

• onion powder
• garlic powder
• za’atar
• cumin
• smoked paprika
• nutritional yeast
• oregano
• Italian seasoning
• curry powder

There are a variety of seeds in the seed mixture for the recipe. I may try adding some pumpkin seeds at some point as well. All of the seeds are a great source of healthy fats.

Making and Baking the Crackers

For the cracker dough-

Mix all of the dry ingredients and the extra virgin olive oil in a large bowl. Next, pour 1 cup of boiling water over the top of the mixture and stir thoroughly with a rubber spatula or spoon.

Let the seeded dough sit for 10 minutes and then cover and refrigerate the dough mixture for 1 hour.

Baking the crackers-

To bake the crackers, you will need either a large cookie sheet or a rimmed baking sheet, parchment paper, and a rolling pin.

Preheat the oven to 350 degrees F.

Cut 2 pieces of parchment paper, approximately 12 X 17 inches each.

Scoop the cracker mixture onto 1 of the pieces of parchment paper, flatten the dough slightly with your hands, and then place the other piece of parchment paper on top.

With a rolling pin, roll out the dough. The dough doesn’t have to be perfectly shaped! The parchment paper is just a guide.

Once the dough is rolled out, remove the top piece of parchment paper and transfer the dough (still on the bottom sheet of paper) onto the baking pan.

The dough will be thin and flat like this…

If the piece of rolled-out dough doesn’t fit the pan perfectly, it’s okay, but if you would like to be more precise with the shape, pinch off dough pieces that extend beyond the pan and press the pieces where you think the cracker shape needs it. In the end, these crackers won’t be square. They are rustic and imperfect They look really beautiful when served and are very obviously homemade crackers.

Once the oven has preheated, place the baking sheet pan on the lower oven rack. Bake until the cracker dough feels dry and it’s golden brown. The recipe in the cookbook says about 1 hour, but I have never had to bake the cracker dough this long. Oven time can vary. Just start checking after 25 or 30 minutes and know that baking time might take as long as an hour, depending on your oven.

Next, remove the pan from the oven, peel the cracker off the parchment, turn it over, and put the pan back in the oven to brown a bit on the other side. This will take another 10-15 minutes.

Once the cracker is done, remove it from the oven and let it cool. I do this by sliding the parchment paper along with the cracker onto a wire rack. The cracker will crisp up quite a bit as it cools.

Once cooled, break the large cracker into smaller individual crackers. It depends on the size you want, but this recipe makes about 24 crackers.

These super seed crackers have so much flavor! I really like to eat them plain because they are such a healthy snack! Of course, they’re great with hummus or any other kind of dip, or even a vegan cheese board.

These healthy crackers can be stored in an airtight container at room temperature for up to 1 week, so I almost always double the recipe when I make them!

If you like delicious and satisfying seeded crackers, you must give this homemade recipe a try. You won’t be able to find crackers like this at your local grocery store!

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