These crackers are the perfect travel companion - high in protein + healthy fats, easily transportable, super satisfying, and they keep for days when in a sealed container.
If you've never made your own crackers at home, I promise they're easier than you think and much more cost effective too. Because those fancy almond meal and seeded crackers get expensive fast! Not to mention there's usually one or two ingredients you wish weren't included.
Feel free to experiment - that's the beauty of a recipe like this. Swap in some walnuts instead of the seeds or olive oil for the coconut oil. I've even used a bit of brown rice or almond flour.
Protein Power Crackers
MAKES APPROXIMATELY 30 CRACKERS
1 cup quinoa flour
1/2 cup chickpea flour
2 Tbs. flax meal
1/2 tsp. fine sea salt
heaping 1/4 tsp. baking powder
3 Tbs. semi-solid coconut oil
1 tsp. coconut aminos
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4-1/3 cup cold water
Preheat oven to 375 degrees and cut two pieces of parchment paper to fit a baking sheet pan.
Add quinoa + chickpea flours, flax meal, sea salt, and baking powder to the bowl of a food processor and pulse until just combined. Add in coconut oil and coconut aminos and pulse until incorporated and a coarse meal forms. Add pumpkin and sunflower seeds and pulse again until just broken down.
With the processor running, stream in 1/4 cup cold water. Scrape down sides and bottom and test dough to see if it sticks together when pressed between your fingers. If not, pulse in the rest of the water 1 tablespoon at a time. (Depending on your climate, it make take up to 1/2 cup of water, but you do not want a super wet dough.)
Shape dough into a rectangle and place between two sheets of parchment paper on countertop. Roll dough between the two sheets until it's approximately 1/8" thick. If easier, divide dough in half and roll out in two, smaller batches.
Remove top layer or parchment and cut dough into desired size for crackers using a long knife or pizza cutter. I usually get 30-35 crackers per batch. Sprinkle with flakey sea salt and additional seeds if desired and gently press them into the dough.
Carefully transfer bottom layer of parchment with crackers to a baking sheet. (If you rolled out the crackers in two batches, you'll need two baking sheets.)
Bake on the middle oven rack for 15-25 minutes. The edges will brown faster than center crackers, so it's best to start checking after 10 minutes. Remove individual crackers as they become brown around the edges. Crackers continue to crisp as they cool.
For extra crispy crackers, turn off the oven and leave them inside for 30 additional minutes with the door slightly ajar.
Store in an airtight container at room temperature for 3-4 days.
Recipe developed for SWW™ by Erin Parekh