Festive Lentil Crisps – Lentils.org

Festive Lentil Crisps

  By lentilsorg  ,   

July 13, 2015

.0 0

These crunchy, customizable crackers are baked twice – first as a loaf, which is then thinly sliced and baked again until toasted and crisp. The cranberries and green pumpkin seeds are festive, but feel free to swap the seeds for pecans or the cranberries for chopped dried apricots.

  • Prep: 30 Minutes
  • Cook: 1 Hour
  • 30 Minutes

    1 Hour

    1 Hour 30 Minutes

  • Yields: 8 dozen


  1. PREHEAT oven to 350°F (180°C).
  2. PLACE the lentils in the bowl of a food processor along with the buttermilk, honey, and rosemary; pulse until well blended and relatively smooth.
  3. STIR together the flour, baking soda, and salt in a large bowl. Add the buttermilk mixture and stir a few strokes. Add the cranberries, pumpkin or sesame seeds, and stir just until blended.
  4. POUR the batter into two 8 x 4-inch (20x10 cm) loaf pans that have been lined with parchment or sprayed with non-stick spray. Bake for 40 minutes, or until golden and springy to the touch. Remove from the pans and cool completely on a wire rack. If you like, freeze the loaves to make them easier to slice thinly.
  5. PREHEAT the oven to 300°F (150°C). With a sharp serrated knife, slice the loaves as thinly and evenly as possible and place on a parchment-lined sheet. Bake for 10 minutes, then flip the crackers over and bake for another 7-8 minutes, or until deep golden and crisp.


½ cup (125 mL) canned lentils, drained and rinsed

2 cups (500 mL) buttermilk

¼ cup (60 mL) honey

1 Tbsp (15 mL) chopped fresh rosemary

2 cups (500 mL) all-purpose flour

2 tsp (10 mL) baking soda

½ tsp (2 mL) salt

1 cup (250 mL) dried cranberries

½ cup (125 mL) pumpkin seeds

¼ cup (60 mL) sesame or sunflower seeds


Nutrition Facts

Serving Size6 crisps
Sodium280 mg
Potassium21 mg
Protein5 g
Cholesterol0 mg
Sugar11 g
Total Fat4 g
Saturated Fat0.5 g
Total Carbohydrates25 g
Dietary Fiber2 g