Crackers with AMINO ANIMO pumpkin seed protein
The tastiest savoury snack for every moment of the day. Cheesy thanks to the nutritional yeast, flavoured as required, vegan and gluten-free, it is a great accompaniment to a light meal or snack. With nuts, seeds and organic AMINO ANIMO pumpkin seed protein for added nutritional value.
Servings: 25-30 small crackers
Preparation time: 15 minutes
Total amount of organic AMINO ANIMO protein: 50 g.
Ingredients
50 g pumpkin seed protein AMINO ANIMO
50 g gluten-free all-purpose flour (for non-gluten-free, ordinary flour)
100 g meal of nuts and seeds of your choice
2 tablespoons vegan nutritional yeast
1 teaspoon dried onion
4 tablespoons of coconut or sunflower oil
4-5 tablespoons of water
1 tablespoon chia seeds + 3-4 tablespoons water
1/2 teaspoon salt
1 teaspoon.
A little ground turmeric powder
Pumpkin seeds/sunflower seeds (optional)
Preparation
- Soak the chia seeds in 3-4 tablespoons of water for 10 minutes.
- Process the nuts (walnuts, almonds, hazelnuts) and seeds (sunflower seeds, pumpkin seeds) of your choice in a blender to a powder.
- In a bowl, mix the flour, the nut and seed paste and all the other dry ingredients, i.e. AMINO ANIMO Pumpkin Seed Plant Protein Powder, dried onion, nutritional yeast, salt, pepper and ground turmeric powder, until well combined.
- Add the oil, soaked chia seeds and half the water and mix with a fork.
- Gradually add the rest of the water and form the dough. Continue kneading with your hands. When the dough is malleable, do not add any more water.
- Place the dough on non-stick baking paper, place another piece of paper on top and roll out the dough with a rolling pin to a thickness of about 3-4 mm.
- Fold each side with the baking paper and fold again with the rolling pin to form a rectangular piece of dough.
- Peel off the top baking paper and sprinkle with pumpkin seeds and sunflower seeds. Replace the baking paper and press down lightly with the rolling pin so that they stick to the dough.
- Cut the spread dough into pieces with a knife or pizza cutter (approx. 4*7=28 or 6*5=30) and place on a baking tray with only the bottom baking paper.
- Bake the crackers in a preheated oven at 170ᵒC for 10 minutes on the resistance and then for a further 10 minutes in the air.
- Allow the crackers to cool thoroughly and break into pieces at the indentations.
