Turmeric-Spiced Protein Crackers

Protein-packed crunchy crackers made with a flavorful blend of chickpea and corn flours, spiced with turmeric, chili, and oregano, and given a nutty boost with peanut butter for a delicious, healthy snack.

Time to read: 4 mins | Time to make: 1 hour | Yields: ~40 crackers

Ingredients

• ~1 cup (100 g) chickpea flour*

• 3/4 cup plus 2 tbsp (100 g) yellow corn flour*

• 2 tbsp sesame seeds

• 1 tsp Himalayan salt

• fresh cracked black pepper

• 1/4 tsp turmeric powder

• 1/4 tsp chili powder

• 1 tsp dried oregano

• 2 tbsp (30 g) peanut butter***

• 2 tbsp olive oil

• 110ml lukewarm water

  *replace ~1/2 cup (50g) with plain pea protein powder (I got mine in Sprount’s Market bulk section to boost the protein content

  ** brown rice flour works too

  ***use tahini if you have a nut allergy

Method

1. Mix all dry ingredients in a bowl. Make well in the middle and add peanut butter and oil. Gradually pour in the water, mix with a spatula, and then knead with your hands. You might don't need all the water or might need to add a teaspoon or two, depending on your flours. The dough needs to stick together when pressed in a ball.

2. Spread the dough between two sheets of paper to 1/8 in thickness. Optionally, sprinkle with everything but the bagel seasoning.

1. Cut out shapes in the dough, cutting them as close to one another as possible.

2. Roll the scraps of dough into a ball and repeat the previous steps until all the dough is used.

3. Bake at 400°F (400°C) for 20 min.