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Grain Free Seeds and Lentil Crackers

These crackers are made without flour and are low in fat and gluten free. 
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Bread, Side Dish
Cuisine: gluten free, Low fat
Keyword: low fat protein rich crackers
Servings: 10 portions x 10 pieces
Calories: 131kcal
Author: Tina


  • oven


  • 1/2 cup red lentils, rinsed well
  • 1/2 cup quinoa, rinsed well
  • 1/2 cup millet, rinsed well
  • 1/4 cup flax seeds
  • 1 and 1/2 tbsp onion powder
  • 1 to 2 tsp garlic powder, to taste
  • 1 to 2 tbsp soy sauce, braggs aminos or tamari
  • 1/4 cup water, add by the tbsp. if needed during processing
  • 2 and 1/4 cup water if using a pressure cooker, otherwise cook according to instructions on the package


  • Preheat the oven to 350F / 175C
  • Rinse the seeds and lentils well and cook them in water until soft. 
  • Pulse 3/4 of the cooked mass into a puree-ish consistency and mix in the remaining ingredients and herbs. Add flavorings to taste. The flavor will get concentrated a bit while baking because the water evaporates out of the crackers. 
  • Roll 1/3 of the dough out between layers of parchment paper until thin, it will get thinner while baking. 
  • Bake for about 15 to 20 minutes and turn them to get the other side even. When done let it cool on a wire rack and store in an air tight container for up to a week. 


Delicious with a soup, spread with some hummus or crumbled on a salad. Should they get soft, the crackers can be reheated for a few minutes to crisp them up.