Red Lentil Crackers with Spicy Vegan Cream Cheese
- 3/4 cup red lentils
- 1/2 cup almond flour
- 6 tablespoons oat flour, plus more for dusting
- 3/4 teaspoon baking powder
- 1/2 teaspoon powdered mustard
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/3 cup Kite Hill Cream Cheese Style Spread, softened
- 1/4 cup diced hot peppadew peppers
- Chopped fresh flat-leaf parsley for garnish
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.
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