Red Lentil Lobster Crackers
Serves: 24-25
  • 2 cups red lentil flour
  • ½ cup ground flaxseed
  • 1½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 - 8¼ ounce can of beets
  • ? cup coconut oil, melted
  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
  2. Combine the red lentil flour with the ground flaxseed, salt, and pepper and set aside.
  3. Dump the contents of the can of beets (including all liquid) into a blender and process until fully pureed. Add this to the lentil flour mixture along with the melted coconut oil. Mix well.
  4. Gather the dough into a ball, knead it a few times, and then wrap it in plastic wrap. When you’re ready to roll out the crackers, pinch off 2½ ounces of the dough (roughly the size of a golf ball) and roll it out between two sheets of plastic wrap until it is very thin, approximately ?th to 1/16th of an inch thick. Using a lobster shaped cookie cutter (approximately sized 6 x 3½ inches), stamp out the crackers and place them on the baking sheets. Repeat with the remaining dough. (Keep the dough well wrapped in between rolling so it doesn’t dry out.)
  5. Bake for 12-16 minutes on the bottom racks of the oven, rotating the baking sheets halfway through the baking time, until the crackers are just starting to brown around the edges.
  6. Makes 48-50 crackers.
One 8¼ ounce can of beets makes exactly the amount needed for the lobster crackers but if you want to use fresh cooked beets simply puree 8 ounces of cooked beets along with a little bit of water until you have the consistency of a smoothie and then measure out 1 cup.
Recipe by Queen of My Kitchen at