Rosemary & Cheddar Protein Crackers (Gluten-Free)

The whole idea of making your own protein recipes is to experiment, and not settle for blandness! It’s about taking your favourite foods and putting that unique protein twist on them.  

We’re all about 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.

This recipe is for gluten-free protein crackers. It’s fun, it’s easy, and it’s open to variations! Ready for it? Let’s do it!

 Ingredients

1/4 cup almond milk (or coconut milk)
1/4 cup ground flaxseed
1/4 cup Pea Protein 80
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
1tsp pepper

Directions

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 non-stick baking paper. Use a rolling pin to get the mix as thin as possible. If your dough is sticking all over your rolling pin, 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. 

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 delicious crackers that you simply have to try! We’ll let your taste buds do the talking when you try them!

Notes

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 fibre, magnesium, calcium and iron.  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!

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