Rosemary & Cheddar Protein Crackers (Gluten-Free)
Here at Protein Pow, I’m all about pushing culinary boundaries. I don’t settle for blandness and my spirit of experimentation never wanes, even when I sometimes end up with disasters (like these ones!) I created Protein Pow to be a space full of recipes for foods that many people previously may not have thought were possible. So you kind of have to have an experimental and creative-verging-of-mad-hatter spirit, you know? Because that’s how you end up with things like… a super healthy pizza that tastes just as good as regular pizza? Done. Cookies and Donuts that are high in protein yet devoid of white flour, sugar, and butter? You got it. Decadent cakes that taste ‘sinful’ but are full of protein and brimming with vitamins, minerals and fiber? No Problemow! Protein Pow is all about making healthy eating fun and exciting, without ever compromising taste or the enjoyment-factor of food. At the core, it’s about having your cake – and devouring it too! It’s about tearing down the boundaries between what is and is not possible in the land of healthy eating.
That’s why I created the Protein Pow Recipe Vault. It lives in the Protein Pow Forum. I created it to make you guys dream big and to see if, together, we can give your favorite foods a healthy high-protein makeover – so that you can enjoy them with gusto and fit them into your diet without ever feeling an ounce of guilt or a hint of ‘I shouldn’t have’.
In the Vault, it goes like this: Can you dream it? If you can, submit it. And if you submit it, every month it’ll get a shot at coming to life! Because every month I reach into into the Vault and randomly select one request to create a recipe for. I always give my very best to each and every request. Sometimes my attempts can fail, be ready for that. But other times, like today? Or when I made the Protein Cake Pops that Corzy75 requested? I end up kicking the air and punching the sky with BOOM! So let’s talk about these crackers, themselves a submission to the Protein Pow Recipe Request Vault:
This recipe was requested by Sarah in the Protein Pow Recipe Request Vault. Here. She asked for Gluten-Free and Dairy-Free Protein Crackers. This recipe is my answer. Please note that if you, like Sarah, want to end up with completely dairy-free crackers, you can. Just substitute the cheddar with sun-dried tomatoes, chopped olives, and/or caramelized onions!
1/4 cup of almond or cartoned coconut milk
1/4 cup of ground flaxseed
1/4 cup of unflavored pea protein powder
1/4 cup of amaranth flour (see Note below for subs)
1/4 cup of grated cheddar (I used extra mature cheddar but any will do)
1 tbsp of coconut flour
1 whole egg
1 tbsp of dry rosemary
1/2 tbsp of sea salt
1 tbsp of black pepper
Using a food processor, blend all of the above ingredients together until you get a dough that you can knead with your hands.
Make a big ball out of it and press it down onto a baking tray lined with nonstick baking paper. Use a rolling pin (or, if you can’t find yours like I did, a glass) to get the mix as thin as possible. If you’re dough is sticking all over your rolling pin (or glass), add a pinch of coconut flour to the top and you’ll get a better consistency.
‘Slice’ your flat dough into squares and, using a fork, make some holes on the surface of the flat dough. This helps aerate the crackers to ensure they cook evenly.
Bake at 200 C (around 395 F) for about 15 minutes or until the crackers have cooked through. If you want them super crunchy, you can individually flip every cracker to bake the other side. I personally didn’t though – I thought they were perfect.
Using a thin spatula, remove them from the baking tray. Slice between them with a sharp knife if they’re sticking to each other.
That’s it: done. The result is these absolutely PHENOMENAL crackers that you simply HAVE to try. I mean… Zeus. They seriously left me speechless. I am actually at a loss here trying to describe them… so I won’t. I’ll let your tastebuds do the talking when you try them!
Note: What is amaranth flour? Amaranth flour is a flour ground up from amaranth which is a gluten-free grain common in Central and South America. Out of all the grains, is boasts the highest protein and the lowest carb content. It’s also rich in fiber, magnesium, calcium and iron. Check out this little piece on About.com. It sums up all that’s good about amaranth pretty nicely. What if you don’t have it, can you still make these crackers? Sure! Just use another flour, like gram (i.e. chickpea) flour which is also high in protein. Or even some gluten-free oat flour!
Macros per cracker (out of 18): 30kcals, 3g protein, 1g carb and 2g fat.