Red Lentil Crackers with Spicy Vegan Cream Cheese

Serves 10 to 12
Time 1 hr 15 min
Red Lentil Crackers with Spicy Vegan Cream Cheese

Red lentils do double duty here: first as a base for crisp, delicious gluten-free crackers, then as a crunchy garnish for a sweet-and-spicy vegan cheese spread. If you have any leftover roasted lentils, sprinkle them over soup or salad. Watch our how-to video.

Special Diets:

Dairy FreeDairy Free
VeganVegan
VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    3/4 cupred lentils
    1/2 cupalmond flour
    6 tablespoonsoat flour, plus more for dusting
    3/4 teaspoonbaking powder
    1/2 teaspoonpowdered mustard
    1/4 teaspoonfine sea salt
    1/4 teaspoonground black pepper
    1/3 cupKite Hill Cream Cheese Style Spread, softened
    1/4 cupdiced hot peppadew peppers
    Chopped fresh flat-leaf parsley for garnish

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Method

Preheat the oven to 375°F. Line a small baking sheet with parchment paper.


Combine lentils and 3 cups water in a medium saucepan and bring to a boil over high heat.


Stir, lower heat and simmer until lentils are soft but still retain their shape, 7 to 8 minutes; do not overcook.


Drain well and cool slightly.


Transfer 1 cup of the lentils to a large bowl.


Spread remaining lentils on the prepared baking sheet.


Roast, stirring once or twice, until crisp and just golden, about 25 minutes. Set aside.


Lentils will keep in an airtight container at room temperature for up to 3 days.


Meanwhile, add flours, baking powder, powdered mustard, salt and pepper to the bowl with lentils and stir, adding water 1 teaspoon at a time as necessary until dough just holds together when squeezed.


Divide into 2 balls, cover and let rest for 20 minutes.


Line a large baking sheet with parchment paper.


Dust a work surface and rolling pin with oat flour.


Roll out 1 dough ball into a rectangle about 1/6 inch thick; if dough cracks, press it together.


Trim edges and cut dough into 1 1/2-inch squares.


Transfer to the prepared baking sheet.


Repeat with remaining dough and reroll scraps to make about 24 crackers total.


Lower the oven temperature to 325°F.


Bake crackers until crisp and just golden around the edges, about 25 minutes.


Cool on the baking sheets.


Crackers will keep in an airtight container at room temperature for up to 3 days.


In a small bowl, stir together cream cheese and peppadew peppers.


Spread a generous 1 teaspoon on each cracker.


Sprinkle with parsley and roasted lentils.

Nutritional Info

Serving Size

2 topped crackers

Calories

110

Total Fat

4.5g

Saturated Fat

0g

Cholesterol

0mg

Sodium

240mg

Total Carbohydrate

12g

Dietary Fiber

3g

Total Sugars

0g

Protein

6g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.