So my husband’s off of gluten and all grains, as well as most legumes. And all processed foods. Because of seasonal allergies. And I’m trying to be cheap. And make yummy foods that aren’t too different from the standard fare. Now how do you do that?
It ain’t easy, I tell ya. More work in the kitchen, lots of creativity, etc.
But one thing I did do was make these crackers.

They were pretty good texture, decent taste, but I’ll admit, I preferred them with a dip/spread to plain.

Oh, and did I mention they’re GAPS legal and grain free and gluten free and high in protein?
My husband found them very satiating paired with hummus. To make it a completely GAPS legal meal, pair these crackers with hummus made out of white beans instead of chickpeas- same taste, but GAPS legal.

I made these crackers with red lentil flour, but I’m 99% sure they’ll work with any legume flour, from chickpea flour to white bean flour to mung bean flour- I based the concept for this recipe on one I saw made with chickpea flour, so if you aren’t on GAPS and just want a grain free cracker, feel free to use any legume flour.
If you want to soak your legumes/seeds, feel free to replace some of the water with kefir (water kefir or milk kefir), kombucha, or some other acidic medium, and leave it out for 12 hours before adding the rest of the ingredients.

Homemade Grain Free Red Lentil Crackers Recipe- Gluten Free, Vegan, GAPS Legal

Ingredients:
2 cups red lentil flour (or any other legume flour)
1/2 cup ground flax seeds
1/3 cup solid oil like coconut oil or palm oil (or butter, etc…)
1/3 + 1/4 cup water
1/4 cup sesame seeds (optional)
1/4 cup onion flakes /2 tablespoons onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 cup nigella (also known as black sesame seed- optional)

Instructions:
1. Mix the flour and flax seeds together.

2. Mix with the oil so that there are very few clumps remaining.

3. Add the rest of the ingredients, and mix well.

4. Roll out on parchment paper. Place a piece of parchment paper on top, and roll out as thin as possible, then peel off the parchment paper.

5. Cut with a pizza cutter into squares/rectangles.

6. Bake at 350 until crispy but not burnt. Take out when they’re just under crispy, as they’ll firm up a drop more when cooled.

7. Serve with dips and spreads.

Feel free to adjust the spices to taste.

Ever made legume based crackers? If you saw those crackers, would you assume they were grain free, or standard “wheat” crackers?