Why Make This Recipe
Gluten Free Crispy Red Lentil Crackers with Homemade Labneh are a tasty and healthy snack option. They are perfect for anyone who is gluten intolerant or simply looking to try something new. The homemade labneh adds a creamy and tangy dip that pairs wonderfully with the crunchy crackers. Plus, this recipe uses simple ingredients and is easy to make at home.
How to Make Gluten Free Crispy Red Lentil Crackers with Homemade Labneh
Ingredients:
For the Labneh:
- 1 quart/liter yogurt (6-10% fat)
- 7 ounces/200 milliliters sour cream
- 1 flat teaspoon salt
- 1 tablespoon lemon juice
- 2 cheesecloths
For the Crackers:
- 1½ cups red lentil flour
- 1 tablespoon sesame seeds
- 1 teaspoon sweet paprika
- 1 flat teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried parsley or za’atar
- ⅔ cup hot water
- ¼ cup olive oil
- 1 flat teaspoon baking powder
Directions:
Labneh:
- In a bowl, mix the yogurt, sour cream, salt, and lemon juice.
- Line a strainer with one cheesecloth and place it over a bowl.
- Pour the yogurt mixture into the lined strainer.
- Fold the cheesecloth over the mixture and let it drain in the refrigerator for at least 24 hours. The longer it drains, the thicker it will get.
Crackers:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the red lentil flour, sesame seeds, sweet paprika, salt, black pepper, and dried parsley or za’atar.
- Add the hot water and olive oil to the dry ingredients. Stir to combine everything.
- Add the baking powder and mix again until smooth.
- Spread the dough thinly on a parchment-lined baking sheet.
- Bake for 15-20 minutes or until the crackers are crispy and golden.
How to Serve Gluten Free Crispy Red Lentil Crackers with Homemade Labneh
Serve the crispy red lentil crackers alongside the homemade labneh. You can garnish the labneh with a drizzle of olive oil and a sprinkle of za’atar or herbs for added flavor. These crackers also go well with fresh vegetables or dips.
How to Store Gluten Free Crispy Red Lentil Crackers with Homemade Labneh
Store the crackers in an airtight container at room temperature. They will stay crispy for up to a week. Keep the labneh in the refrigerator, where it can last for about two weeks.
Tips to Make Gluten Free Crispy Red Lentil Crackers with Homemade Labneh
- Ensure your yogurt has a good fat content for a richer labneh.
- Roll the cracker dough as thin as possible for extra crunch.
- Experiment with different seasonings in the cracker mix for variety.
Variation
You can add spices like cumin or garlic powder to the cracker mix for a different flavor. For the labneh, try mixing in herbs like dill or mint for extra freshness.
FAQs
1. Can I use other types of flour instead of red lentil flour?
Yes, but it may not be gluten-free. If you need a gluten-free option, stick with red lentil flour.
2. How can I tell when the labneh is ready?
It should be thick and creamy. If it’s still too runny, let it drain longer.
3. Can I make this recipe vegan?
Yes, you can use plant-based yogurt and sour cream for the labneh. Just make sure they are labeled vegan.
Crispy Red Lentil Crackers with Homemade Labneh
Ingredients
Method
- In a bowl, mix the yogurt, sour cream, salt, and lemon juice.
- Line a strainer with one cheesecloth and place it over a bowl.
- Pour the yogurt mixture into the lined strainer.
- Fold the cheesecloth over the mixture and let it drain in the refrigerator for at least 24 hours. The longer it drains, the thicker it will get.
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the red lentil flour, sesame seeds, sweet paprika, salt, black pepper, and dried parsley or za’atar.
- Add the hot water and olive oil to the dry ingredients. Stir to combine everything.
- Add the baking powder and mix again until smooth.
- Spread the dough thinly on a parchment-lined baking sheet.
- Bake for 15-20 minutes or until the crackers are crispy and golden.