{"id":579,"date":"2015-02-11T07:27:00","date_gmt":"2015-02-11T07:27:00","guid":{"rendered":"https:\/\/veganlovlie.wordpress.com\/2015\/02\/11\/roasted-pepper-lentil-crackers-vegan-gluten-free"},"modified":"2019-12-11T02:18:55","modified_gmt":"2019-12-11T07:18:55","slug":"roasted-pepper-lentil-crackers-vegan","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/roasted-pepper-lentil-crackers-vegan\/","title":{"rendered":"Roasted Pepper & Lentil Crackers | Gluten-free"},"content":{"rendered":"\n

Gluten-free lentil crackers recipe<\/strong> that is healthier than store-bought snacks. These vegan crackers are tasty, wholesome, easy to make and are a great healthy nut-free snack for any time of the day.<\/p>\n\n\n\n

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I remember my first experience as a new vegan when I was searching for a recipe to make my very first vegan cake \u2014 one ingredient freaked me out, totally. Vinegar! Vinegar? In cake? No! Can I omit it? Won’t the cake taste\/smell like vinegar? Thinking back on this only makes me smile.
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Any concept of ingredients being used in ways that were unfamiliar to my then accustomed ways would certainly spur marvel within my yet curious mind. If there is one thing that a vegan lifestyle has taught me, it is the openness at which I now look at things \u2014 with wonderment for culinary creativity to say the least.<\/p>\n\n\n\n

Evolving from traditional soups to decadent brownies, for the demand of healthier alternatives, lentils have sure been in the spotlight during the past decade or so. If not for their incredible ease of cooking, requiring no pre-soaking, these humble legumes are highly versatile and so darn tasty!<\/p>\n\n\n\n

For their rich, earthy and nutty taste, these homemade lentil crackers are a winner over pricier store-bought options on the gluten-free shelf. While I have experimented with chickpea flour (or besan), I find that cooked lentils produce a much better flavour and texture. I do now wonder why it took me so long to put red lentils to other use than to thicken soups and curries.<\/p>\n\n\n\n

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Roasted Pepper & Lentil Crackers Recipe<\/h2>\n\n\n\n

If you’re making the roasted red pepper version, roast the red bell pepper as follows:
Cut the top and bottom of the pepper. Then cut along the length into quarters (to form flat rectangles). Place on a baking tray lined with parchment paper. Bake at 180 degrees Celsius (350 degrees F) for 20 minutes or until the skin has just started to char a little. Remove immediately from the oven and allow to cool. Peel off the skin and discard. Blend the peppers to a puree (an immersion blender may be more handy to do this).<\/p>\n\n\n\n

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Meanwhile cook the lentils. Add lentils and 2 cups of water in a pan and cook uncovered for about 12-15 minutes until all water is completely absorbed and lentil has become a thick paste. (You should be able to make a ball that holds together well). You should obtain 1 3\/4 cups (430 g) of lentil paste.<\/p>\n\n\n\n

Allow the lentil paste to cool for about 15 minutes.<\/p>\n\n\n\n

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Preheat oven at 180 degrees Celsius (350 degrees Fahrenheit).<\/p>\n\n\n\n

Add all ingredients into a mixing bowl. Mix and very lightly knead to form a soft non-sticky dough.<\/p>\n\n\n\n

Do not overwork the dough.<\/p>\n\n\n\n

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Flour the work surface with some cornstarch.<\/p>\n\n\n\n

Place dough on floured work surface and roll out flat to about 2 mm thick. (You will not be able to turn this dough over so you will have to roll on one side only).<\/p>\n\n\n\n

Cut into any shapes you like; I made triangles.<\/p>\n\n\n\n

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Transfer shapes, by lifting them with a large knife or thin spatula, on a baking tray lined with parchment paper. (You may form a ball again with the uneven shapes around the edges but I did not bother, I just baked them as well).<\/p>\n\n\n\n

Bake for 14 minutes, then flip the crackers on the other side. Bake for another 12 minutes.<\/p>\n\n\n\n

Place crackers on a cooling rack.<\/p>\n\n\n\n

Crackers will still be slightly soft when hot but they will become crispy as they cool down. (If not, you may put them back in the oven for another 3-5 minutes or so). <\/p>\n\n\n\n

The crackers keep well in a airtight container for 3-4 days. If they go soft, just pop them back in the oven for a few minutes to get the crunch back. Enjoy with your favourite dips.<\/p>\n\n\n\n

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Roasted Pepper & Lentil Crackers Recipe | Vegan + Gluten-free Crackers<\/h2>\n
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A gluten-free lentil cracker that is healthier than the store-bought snacks. These homemade crackers are wholesome and easy to make.<\/span><\/div>\n
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<\/g><\/svg><\/span> Course <\/span>Snack<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>Vegan<\/span><\/div>
<\/g><\/svg><\/span> Keyword <\/span>glutenfree crackers, homemade crackers, lentil crackers recipe<\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Prep Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>50 minutes<\/span><\/span> mins<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Servings <\/span>30<\/span> crackers<\/span><\/span><\/div>\n\n
<\/g><\/svg><\/span> Author <\/span>Teenuja Dahari – veganlovlie.com<\/span><\/div>\n

Ingredients<\/h3>

Plain Red Lentil Crackers<\/h4>