Grain Free Lentil Crackers

Grain Free Crackers.

Doesn't that sort of sound like an oxymoron?

I mean, crackers are usually so grain filled, for them to lack any grains at all just seems so... backwards.  But, oh well.  I suppose it doesn't really matter as long as the taste is good, right?

And the taste is good.  Great even, if you're a savory cracker fan.  Especially with a thick slather of cream cheese on top.  Mmmmmm...

I actually had no idea these crackers would turn out so nicely.  When I made them I was sort of rushing, so that I could get something lentil-y done in time for today's MMAZ post, and just started throwing a whole bunch of ingredients into my food processor and blending.  Stopping every minute or so to taste.

It didn't really help that savory recipes aren't exactly my strongsuit.  I much prefer sweet, but with the ingredient lentils, that didn't quite seem like an option.

Lentil cookies = ewwww!

Luckily, I somehow created these crunchy little crackers from all my random-ness in the kitchen.  And now, because I somehow managed to keep track of everything I added to the dough, I have the recipe to share with you all.  Happy Meatless Monday!

Grain Free Lentil Crackers

• 1/4 cup chickpea flour
• 1/3 cup cooked lentils
• 1 tbsp sunflower seeds
• 1 tbsp ground flax
• 2 tbsp balsamic vinegar
• 2 tsp coconut oil (or a different type of oil)
• 1 tsp water

Preheat oven to 300F.  Combine all ingredients in food processor and blend until combined, and no large clumps remain.  Break mixture into small, thin pieces and place pieces on a parchment paper lined baking sheet.  Bake for 20 minutes.  Then, turn oven off and crack open door, but leave crackers in to crisp up a bit.  After 10 minutes remove crackers from oven.  Store any leftovers in an airtight container.

Ok, so go cook up a big pot of lentils, make these crackers, then head on over to Better with Veggies to find out what other yummy stuff you could make with your lentils.

Have a great day!

Revisited Recipe of the Day:

Cheesy Star Chips

Peach Blueberry Breakfast Crumble

Never underestimate the peach.

 I mean it.

Take this from someone who's done it before, and don't you ever walk past those quiet little peaches at the farmers market. 

Because when they're good, they're good. 

A perfectly juicy peach can change your view on life.

And your view on crumbles.

Peach Blueberry Crumble - inspired by this recipe
(makes 6 to 8 servings)

Fruit Part:

• 4 peaches, cored and chopped
• 1 cup blueberries
• 1 tsp ground cinnamon
• 2 tbsp honey (or another liquid sweetener for vegan option)
• 1 tbsp all purpose flour

Crumble:

• 1 1/2 cups rolled oats
• 1 cup whole wheat flour
• 1 tsp ground cinnamon
• pinch salt
• 4 tbsp buckwheat groats
• 1/2 cup applesauce plus 1-2 tbsp more if needed
• 2 tbsp honey (or another liquid sweetener)

Preheat oven to 350F.  In a bowl mix together chopped peaches, blueberries, cinnamon, honey and flour.  Make sure all the fruit is evenly coated with the spice and honey mixture.  Pour fruit into a 13x9 pan and set aside.  In another bowl mix oats, flour, cinnamon, salt, and buckwheat groats.  Blend in applesauce and honey, adding more applesauce if mixture is too dry.  Sprinkle crumble oven fruit in clumps, making sure all the fruit is covered.  Bake in oven for 40 minutes.  Serve warm or cold.

Can you believe that this qualifies as a healthy breakfast?

After devouring my huge bowl this morning, without hesitation, I certainly can't.  Though it isn't your traditional crumble, it sure tastes amazing.  I was sneaking little nibbles all day!

I also give you full permission to top this with whatever delicious toppings you can come up with.

Greek yogurt drizzled with honey was especially heavenly.

But, no matter how you eat it, I promise this crumble will make you fall in love with peaches and healthy desserts.


Yes, it is that good.