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.
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.
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.
Serving Size 76g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
For ingredient substitutions, seasoning suggestions, tips, tricks and storage tips, scroll up!