| gluten-free | vegan | grain-free | paleo
Recipe by: Johanna from glutenfreierezeptwelt.de
Ingredients for the easy protein crackers
Makes approx. 160 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
- a total of approx. 8 g fresh, finely chopped herbs (consisting of approx. 6 sage leaves, approx. 4 smallish sprigs of rosemary and a few sprigs of thyme)
- coarse sea salt as a topping
Optionally, season one half of the dough with:
- 40 g finely grated Parmesan, plus 1 tsp water
- OR 20 g tomato paste
100% cassava, without additives
Rolls that stay moist for 3-4 days!
Fair & sustainable from smal..
Regular price
22,90 €
Regular price
Sale price
22,90 €
Unit price
per
Making the protein crackers
Tip :) Always use a kitchen scale for our recipes and for weighing the flour. That way your protein-rich crackers turn out just right and are quick to make.
- First, chop the herbs really finely. If you don't have fresh herbs, you can also use dried ones.
- Put all the ingredients except the sea salt into a mixing bowl and knead them with your hands into a smooth dough.
- Now you can divide the dough into two parts and season one half with Parmesan and the other half with tomato paste. But you can also simply leave the crackers as they are, with just the herbs.
- 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 in with the rolling pin by rolling over the dough once more with very light pressure.
- Now cut the dough into small squares or rectangles.
- Preheat the oven to 180°C, fan oven.
- Carefully transfer the crackers with the help of a knife to a baking tray lined with baking paper and bake them on the middle shelf for 11-12 minutes until golden brown.
- Let them cool briefly and enjoy. The crackers keep wonderfully in a tin for a few days and stay crispy.
*Notes:
- You can use lupin flour or buckwheat flour, both work. However, if you use buckwheat flour, the crackers will no longer be high in protein. They still taste wonderful, though.
- When rolling out, it is important that you use really plenty of flour, otherwise the dough will stick too much 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 a second time (the leftovers from the edges), simply moisten your hands a little and knead it back together.
