Vegan Crackers Made from -- Lentils?! grain free & nut free options

Combine lentils and flax seed, followed by honey and coconut oil. Stir well. In a separate bowl, whisk together the flours, salt, and baking soda. Combine the wet and dry ingredients and stir well to form a crumbly dough. Gradually add water by teaspoons until dough is neither too crumbly nor too sticky. Cover dough ball and chill for 10 to 15 minutes. Divide dough into 2 portions. Place a large sheet of <a rel='nofollow' href="https://www.amazon.com/Kirkland-Signature-Stick-Parchment-Paper/dp/B006JCWGIC?tag=whnemo-20" target="_blank" rel="nofollow">parchment paper</a> on a flat surface or countertop and dust lightly with a little buckwheat flour. Place one portion of dough on the floured parchment and then lay another sheet of parchment on top. Use a rolling pin to roll out the dough to an even thickness (about 2 mm). To make square crackers, simply score the dough at even increments to form a grid. To make round crackers, use a round biscuit cutter or cookie cutter to cut shapes. Gather scraps of dough and roll out again to form more crackers. Carefully transfer each shaped cracker dough piece to a parchment-lined baking sheet. If one breaks, add it to the next portion of dough and try again. Bake crackers in batches at 300 degrees F (150 C) for 15 to 20 minutes or until mostly crisp. (To help them bake evenly, I flipped them half-way through baking.) Allow them to cool on the baking sheet to crisp up further. (Be careful not to over-bake or they will get too dark and taste bitter.) Store cooled crackers in a tightly sealed container.