These curry lentil crackers take less than half an hour to prepare so are ideal for satisfying the cracker craving.
Sometimes I feel like a crispy, crunchy cracker and sometimes I feel like a thick bread-y style cracker that fills the hole in my belly. Today’s recipe can cater for both, and it takes only thirty minutes to prepare, so whatever I’m craving I can whip up in the time it takes me to make something to spread on top. In my book, The Little Book of Vegan Snacks, I’ve included two different types of crackers – vegetable crackers and seed crackers. These curry lentil crackers are another favourite that can be enjoyed with any kind of dip or spread. They can be made a little thicker to really sink your teeth into or they can be spread thin before cooking to create a snap and a crunch as you bite into it.
It’s fairly easy to go to the shops and buy a packet of crackers and serve them with some packaged dip, but this recipe for curry lentil crackers requires just 7 ingredients. And all of the ingredients will keep in your pantry for a couple of months. So buy them now and keep them on hand so that when you’re craving a crispy, crunchy cracker or a thick bread style cracker, you can satisfy your craving. If you don’t have Bragg’s seasoning, you can replace it with balsamic vinegar. You could also change the coriander for cumin.
If you make these I’d love to see a photo, or you can share your thoughts in the comments below.Print
Curry Lentil Crackers
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 20 squares 1x
- Category: Snack
- Cuisine: Australian
- ½ cup buckwheat flour
- ½ cup sprouted lentils (or canned lentils)
- ½ cup sunflower seeds
- 3 tbsp Braggs seasoning (or balsamic vinegar)
- 3 tbsp coconut oil
- 1 tbsp curry powder
- 1 tsp ground coriander
- Preheat oven to 180 degrees.
- Process all the ingredients in a food processor.
- Spread out on a dish lined with baking paper (approx 22cm x 16cm)
- Bake for 20 minutes.
- Remove from oven. Slice into squares and allow to cool.
- Top with hummus, avocado or basil pesto.