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.
I created this recipe after someone requested gluten-free protein crackers. It’s fun, it’s easy, and it’s open to variations! See my list in the notes below. Ready for it? Let’s do it!
1/4 cup Almond Milk (Or coconut milk)
1/4 cup Ground Flaxseed
1/4 cup Pea Protein Powder
1/4 cup Amaranth Flour (See notes)
1/4 cup Cheddar Cheese (grated)
1 tbsp Coconut Flour
1 Whole Egg
1 tbsp Dried Rosemary
1/2 tbsp Salt
1. Using a food processor, blend all of the above ingredients together until you get a dough that you can knead with your hands.
2. 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.
3. ‘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.
4. 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.
5. Using a thin spatula, remove them from the baking tray. Slice between them with a sharp knife if they’re sticking to each other.
6. 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!
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!