This week the #SundaySupper team is celebrating all things crunchy! Thanks Susan from Girl In The Little Red Kitchen for hosting!
When I first heard the theme was “crunchy goodness”, I thought, hmmm something with nuts. No wait, celery. Celery is the crunchiest thing I know. But I’m not a big fan of raw celery and that doesn’t really sound like a recipe.
I have been making homemade crackers lately and experimenting with different flours. I came across a few recipes using bean and lentil flours.
Bean flours aren’t crunchy by themselves but with a little olive oil and water they do make tasty gluten-free lentil crackers.
Spicy Lentil Crackers
- 1/2 cup chickpea flour
- 1/2 cup lentil flour (I used red)
- 1/4 cup sweet rice flour
- 1/4 cup olive oil
- 1/4 teaspoon Turmeric
- 1/8 teaspoon cumin
- 1/4 teaspoon sweet smoked paprika
- 1/4 teaspoon salt
- 1/4 cup water
Preheat oven to 375. Mix flours, oil and spices together.
Add water 1 teaspoon at a time until dough is moist, doesn’t crumble but not sticky.
Roll dough out between a sheet of parchment paper to about 1/4-inch thickness. Cut into 1-inch squares.
Bake at 375 for 5 minutes and flip crackers and continue to bake until golden brown.
Cool on bake sheet before putting in an airtight container.
Check out all the crunchy goodness on hand this week from the Sunday Supper team!
Crispy Appetizers:Bitterballen from The Urban Mrs. Caprese Wontons from Jane’s Adventure in Dinner Crispy Broccoli Cheddar Bites from Curious Cuisiniere Naanchos from Bobbi’s Kozy Kitchen Waldorf Salad from Noshing With The Nolands
Crunchy Entrees and Sides:Crunchy Baked Chicken with Homemade Shake and Bake from Growing Up Gabel Crunchy Crusted Chicken Strips with Chipotle Honey Mustard from A Kitchen Hoor’s Adventure Flautas de Rajas con Queso (Cheesy Poblano Pepper Taquitos) from La Cocina de Leslie German Green Beans from Fast Food to Fresh Food Penny’s Taco Salad from Webicurean Popcorn Chowder from The ROXX Box Rosemary Garlic Croutons on layered Savoy Cabbage Soup from The Not So Cheesy Kitchen Strawberry and Mozzarella Flatbread from Family Foodie
Munch on Snacks:Crunchy & Chewy Chocolate Hazelnut Granola from Cupcakes & Kale Chips Crunchy Granola Bars (Better than Nature Valley) from Shockingly Delicious Crunchy Pumpkin Pie Spice Roasted Chickpeas from Daily Dish Recipes Duck Fat Chex Mix from The Texan New Yorker Easy Vegan Granola from Killer Bunnies, Inc Fried Veg Momos with Cheese Recipe from Masala Herb How to Make Homemade Sweet and Salty Trail Mix from Neighborfood Orange Spiced Cashews from Hip Foodie Mom Peanut and Pretzel Popcorn Balls from Peanut Butter and Peppers Pumpkin Spice Granola from Home Cooking Memories Roasted Pumpkin Seeds from Hezzi-D’s Cooks and Books Slow Cooker Bar-B-Q Party Mix from Hot Mamma’s Kitchen Chaos Sourdough Grissini from girlichef Spicy Lentil Crackers from Cindy’s Recipes and Writings Sweet and Spicy Roasted Pepitas from Alida’s Kitchen Sweet Potato Chips from Kudos Kitchen By Renee Unbaked Healthy Oatmeal Sesame Bars from My Trials In The Kitchen Vanilla Almonds from That Skinny Chick Can Bake
Crisp Dessert:Boo Berry Cereal Treats from Pies and Plots Choco-Caramel Squares from Basic N Delicious Chocolate Covered Potato Chip Rice Krispie Treats from The Girl In The Little Red Kitchen Chocolate Pecan Biscotti from The Food Army Wife Cookie Brittle from Juanita’s Cocina Double Banana Pie Krispie Treats from What Smells So Good? Honeycomb Crunch Candy from Food Lust People Love Momofuku Chocolate Chip Cornflakes Cookies from Ninja Baking Nutty Wedges with Brown Sugar Whipped Cream from Magnolia Days Peanut Butter Pretzel Chocolate Chip Cookies from Take A Bite Out Of Boca Salted Caramel Cashew Cookies from Mess Makes Food
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- ½ cup chickpea flour
- ½ cup lentil flour (I used red)
- ¼ cup sweet rice flour
- ¼ cup olive oil
- ¼ teaspoon Turmeric
- ⅛ teaspoon cumin
- ¼ teaspoon sweet smoked paprika
- ¼ teaspoon salt
- ¼ cup water
- Preheat oven to 375. Mix flours, oil and spices together.
- Add water 1 teaspoon at a time until dough is moist, doesn’t crumble but not sticky.
- Roll dough out between a sheet of parchment paper to about ¼-inch thickness. Cut into 1-inch squares.
- Bake at 375 for 5 minutes and flip crackers and continue to bake until golden brown.
- Cool on bake sheet before putting in an airtight container.