High-Protein Crackers

Brown rough crispy homemade cracker pieces.

Crispy high-protein crackers made without dairy but from hemp hearts and almond flour! I love the salty onion flavor, but it's not too much because my kids, who dislike onions, will eat these too!

Prep Time20

Cook Time20

Total Time40

Servings: servings

Author: Danika Vanderpyl

Ingredients

⅓ cup flax seeds
⅓ cup sesame seeds
⅓ cup hemp hearts
¾ cup almond flour
1 teaspoon sea salt
2 teaspoons onion powder
1 teaspoon paprika
5 tablespoons oil I use olive oil
5 tablespoons water

Instructions

Place the flax seeds, sesame seeds, and hemp hearts into a blender container and blend together until the seeds become small crumbs. In my high-power blender, this takes about 15-20 seconds (see photos in blog post for reference).
Dump the seeds into a bowl and add almond flour, sea salt, onion powder, and paprika; stir together well. Add the oil and water and stir together until everything is coated and mixed. You will have a thick dough.
Place parchment paper or a silicone mat on a large baking sheet, and spread the cracker mixture with a spatula into a thin layer in the shape of a loose rectangle. My dough spreads to about ¾ of a large cookie sheet.
At this point, choose to either use a pizza cutter to cut the crackers into squares, or else wait until after they are baked to break them into rough pieces.
Bake at 350 Fahrenhiet (175 C) for 15 minutes, rotate the pan and bake another 5 minutes until golden brown. Keep an eye on the pan in the last few minutes because they can cook faster depending on how thin the seed mixture is spread. Remove the crackers from the oven and let them fully cool, then break them into pieces and enjoy!

Notes

Store crackers in a sealed container and enjoy within 2 weeks.

If you find they have lost their crispiness (maybe from living in a humid area), place the crackers on a cookie sheet and bake for 5-10 minutes at 300 F (150 C).

Nutrition