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These high protein whole wheat crackers recipe is crispy, tasty and just amazing, butter free and oil-free. It’s so good that I ate the entire batch in one day!
No, I’m not kidding – it’s THAT GOOD.
Why you should make this whole wheat crackers recipe
- high in protein
- use up your unflavoured protein powder that tastes like garbage!
- vegan
- 100% whole wheat
- very nutritious
- no blender or food processors needed
- it’s thin and crispy
- flavourful even without salt
- with both high-calorie and low-calorie options
- so delicous!!!
Ingredients and Substitutions
Whole wheat flour – any kind of whole wheat flour will do, even all-purpose flour works for this recipe.
Unflavoured pea protein powder – I use this naked pea protein powder (all the links I put in this article are NOT sponsored) because the only ingredient is literally pea isolate. Yes, the unflavoured one does taste horrible, but i absolutely love to use add them to my savory recipes to add a boost of protein.
If you don’t have pea protein powder, unflavoured brown rice protein powder works too!
Baking powder and Baking Soda: if you don’t have it, omit it. They don’t affect the recipes THAT much, but there will be a difference, so I highly suggest you to use it.
Seasonings/toppings combo suggestions:
- basic: salt and pepper
- cheesy: nutritional yeast, pinch of turmeric (for colour)
- herby: Italian seasoning, dried basil, oregano, ground cumin
- curry: curry powder, turmeric, paprika, ground cumin
- tomato pizza: tomato paste (mix it with the water), nutritional yeast, italian seasoning
- Japanese style: miso paste (mix it with water), dried seaweed, black sesame seeds
- seed crackers: sunflower seed, pumpkin seed, chia seed, flaxseed, sesame seed, etc.
- …And so much more!
Tips and Tricks
- Use your hands to knead the dough to feel the texture. It should be almost crumbly but holds very well if grab the dough tight.
- Constantly check the crackers, especially after the 10 minute mark to make sure they don’t burn.
- let the crackers cool completely before eating or storing to make sure they stay crispy.
What can I eat my protein whole wheat crackers with?
- dip them into cottage cheese or whatever dip you like
- pair them with veggies
- cheese and crackers!
- Layer a piece of ham/vegan meat, tofu slices, then crackers – my favourite combo
- eat them as is
- with soups
- eat them as a crispy side dish
How to Store Homemade Crackers
To store, let the crackers cool completely, then put them in an airtight container for up to 1 week. If they do soften and become less crispy, you can re-crisp them by baking the crackers at around 180c / 356f for 5 minutes, depending on your oven.
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High Protein Whole Wheat Crackers Recipe (Oil Free)
Description
These high protein whole wheat crackers recipe is crispy, tasty and just amazing, butter free and oil-free. It's so good that I ate the entire batch in one day!Ingredients
Instructions
-
1
In a bowl, add all the dry ingredients (flour, protein powder, baking powder, baking soda, seasonings) and mix well. -
2
Pour 1/3 cup of warm water to the dry ingredients and mix. The batter should be crumbly but holds well together when you squeeze the dough. Add more water when necessary, 2 tbsp at a time, kneading with your hand in between. The dough should not be wet. -
3
Preheat the oven to 180c / 356f. Line 1-2 baking trays with parchment paper. Lay a big piece of parchment paper on your working area and transfer the dough to the paper. Place another piece of parchment paper on top, sandwiching the dough. -
4
Use a rolling pin to flatten the dough to as thin as possible. Using a pizza cutter or a sharp knife, cut the dough into individual crackers. To make them even more thin, you can place the cut crackers in between 2 pieces of parchment paper and roll to thin it out again. -
5
Transfer the crackers to the baking sheet using a or spatula. You only have to leave a little space in between - the crackers won't spread. However, avoid overlapping them. You might need two trays to bake. -
6
Bake for 14-19 minutes, depending on the crackers' sizes. Check constantly after the 10-minute mark. They should be crispy and golden brown. Let the crackers cool completely on a cooling rack. If there are crackers that are not crisp enough, pop them back in the oven for about 5 minutes.
Serving Size 76g
Servings 6
- Amount Per Serving
- Calories 126kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.01g1%
- Sodium 90mg4%
- Potassium 124mg4%
- Total Carbohydrate 10g4%
- Dietary Fiber 1.7g7%
- Protein 21g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For ingredient substitutions, seasoning suggestions, tips, tricks and storage tips, scroll up!