Valentine Red Lentil, Beet, and Flax Crackers
Serves: 56 crackers
  • 2 cups red lentil flour
  • 1 - 8¼ ounce can of beets (see note below)
  • ½ cup ground flaxseed
  • ⅓ cup coconut oil, melted (see note below)
  • 1½ teaspoon salt
  • ¼ teaspoon pepper
  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. Dump the contents of the can of beets into a blender and process until fully pureed. Add this to the lentil flour mixture along with the melted coconut oil. Mix well.
  3. 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 2 ½ 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 ⅛th to 1/16th of an inch thick. Using a 3 inch heart shaped cookie cutter, 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.)
  4. 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.
*One 8¼ ounce can of beets makes exactly the amount needed for this recipe 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.

*3 ounces of unmelted coconut oil yields about ⅓ cup when melted.
Nutrition Information
Serving size: 3 crackers, Calories: 140, Fat: 6g, Saturated fat: 3g, Unsaturated fat: 3g, Trans fat: 0g, Carbohydrates: 16g, Sugar: 1g, Sodium: 193mg, Fiber: 4g, Protein: 7g, Cholesterol: 0mg
Recipe by Queen of My Kitchen at