Pumpkin Lentil Flax Crackers
 
 
Author:
Serves: Makes about 56 crackers. Serving size: 3 crackers
Ingredients
  • 2 cups red lentil flour
  • 1 – 8¼ ounce can of beets or 1 cup of cooked, pureed beets (see note below)
  • ½ cup ground flaxseed + 1 teaspoon
  • ⅓ cup coconut oil, melted (see note below)
  • 1½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ ounce raw, shelled pumpkin seeds
Instructions
  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 (1/2 cup), salt, and pepper. If using canned beets, dump the contents of the can of beets into a blender and process until smooth. Add the beet puree 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 pumpkin 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. Using a pairing knife or the edge of a 2 inch round cookie cutter that has been dipped in a little bit of red lentil flour to prevent sticking, make the curves on each side of the pumpkin crackers. Press lightly to make a noticeable indentation but avoid cutting all the way through the dough. Mix 1 tsp of ground flaxseed with 1 Tablespoon of water and brush a little bit of this mixture onto the stems of each cracker before pressing one pumpkin seed firmly into the stems.
  5. Bake for 12-16 minutes 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.
Notes
*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 https://www.queenofmykitchen.com/pumpkin-lentil-flax-crackers/