Protein-rich crackers—quick and easy

| gluten-free | vegan | grain-free | paleo

Recipe by: Johanna from glutenfreierezeptwelt.de

Makes approx. 160 crackers

Ingredients for the simple protein crackers

• 300 g Ruut cassava flour
• 25 g lupin flour or buckwheat flour*
• 3 g salt
• 3 tbsp olive oil or rapeseed oil
• 120 ml water
• Approx. 8 g fresh, finely chopped herbs (consisting of approx. 6 sage leaves, approx. 4 small sprigs of rosemary, and a few sprigs of thyme)
• Coarse sea salt as a topping

Optionally, season half of the dough with:

• 40 g finely grated Parmesan cheese, plus 1 tsp water
• OR 20 g tomato paste

Preparation of the protein crackers

Tip :) Only use kitchen scales for our recipes and for weighing the flour.

1. First, chop the herbs very finely. If you don't have any fresh herbs, you can also use dried ones.
2. Place all ingredients except the sea salt in a mixing bowl and knead with your hands to form a smooth dough.
3. Now you can divide the dough into two parts and season one half with Parmesan and the other half with tomato paste. You can also leave the crackers as they are, with just the herbs.
4. Roll out the dough very thinly, approx. 1-2 mm, on a well-floured* work surface. Sprinkle the sea salt over it and press it down firmly with the rolling pin, rolling over the dough again with very light pressure.
5. Now cut the dough into small squares or rectangles.
6. Preheat the oven to 180°C, convection setting.
7. Carefully transfer the crackers to a baking sheet lined with parchment paper using a knife and bake them on the middle rack for 11-12 minutes until they are golden brown.
8. Allow to cool briefly and enjoy. The crackers will keep for a few days in a tin and remain crispy.

*Comments:

• You can use lupin flour or buckwheat flour, both work well. However, if you use buckwheat flour, the crackers will no longer be rich in protein. But they still taste wonderful.
• When rolling out the dough, it is important to use plenty of flour, otherwise the dough will stick to the work surface and you won't be able to roll it out thinly enough. If the dough is too dry when you roll it out for the second time (the leftovers from the edges), simply moisten your hands a little and knead it together again.