Lentil Crackers

I went to the Renaissance Market in Ukiah to talk to the owner and ask him for suggestions of local farmers who might contribute to Ecology Action’s upcoming celebration dinner.  As luck would have it, John Jeavons was just then on the air on KZYX. Scott Cratty, the market’s owner, didn’t hear the show, but another man, who walked into the market just before me, did. He was Doug Mosel, the creator and manager of the Mendocino Grain Cooperative. He had always liked what he heard about Jeavons and was willing to contribute some lentils. I was enthusiastic because eating locally-grown beans is my idea of eating locally. Beans make up a major part of the protein in my diet. Grains are good, but I don’t really bake anymore, although someday I’ll have my own kitchen again and make incredible pies, my baking claim to fame.

Doug told me that the grain cooperative could not spare enough lentils to feed all the guests expected at the dinner. Instead he offered a smaller amount of lentils ground into flour for the dinner. So, I baked lentil crackers that we served as appetizers.

I found a recipe online for garbanzo bean crackers and it turned out well.You can find similar recipes at NourishingFlourishing.com I always vary recipes, and in one batch I added nori, Porhyra, a seaweed that Matthew Frey gathered on the Mendocino coast.


  • 3/4 c ground flax seed
  • 2 1/2 c water
  • 4 c lentil flour
  • 2 tsp salt
  • 2 Tbs olive oil
  • 4 Tbs dried rosemary
  • substitute 1/2 c nori flakes


  1.  Make flax egg by mixing water and flax. Set aside to thicken
  2. Mix dry ingredients
  3. Add wet ingredients to dry and stir to combine.
  4. Wet hands with water, and remove dough from bowl.
  5. Place dough on a parchment paper-laden baking sheet,and flatten by hand. ( I used a rolling-pin) The thinner the crisper.
  6. Prick dough with a fork to score them into squares.
  7. Bake at 350 degrees for 15-20 minutes.
  8. Remove from oven when top and edges begin to brown.
  9. Cool for half hour before eating or storing, so they can crisp.

A hearty thank-you goes out to Doug and the Mendocino Grain Cooperative. I may just save up and join next year. If you want to join contact him at: doug@mendocinograin.net

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