CRACKERS WITH AMINO ANIMO PUMPKIN PROTEIN

Ingredients 

• 50 gr. AMINO ANIMO Pumpkin Protein
• 50 gr. gluten-free all-purpose flour (For non gluten-free, common flour)
• 100 gr. crumbs from nuts and seeds of your choice
• 2 tbsp. vegan nutritional yeast
• 1 tsp dried onion powder
• 4 tbsp. coconut oil or sunflower oil
• 4-5 tbsp. water
• 1 tbsp. chia seeds + 3-4 tbsp. water
• 1/2 tsp. salt
• Grated pepper
• Grated turmeric powder
• Pumpkin Seeds / Sunflower Seeds (Optional)

Preparation

1. Soak the chia seeds in 3-4 tablespoons of water for 10 minutes.
2. Beat the nuts (walnuts, almonds, hazelnuts) and seeds (sunflower seeds, pumpkin seeds) of your choice in a blender, until powder.
3. In a bowl, add the flour, the nut and seed crumbs you just created and all the other dry ingredients, i.e. the AMINO ANIMO Pumpkin Protein powder, the dried onion powder, the nutritional yeast, the salt, the pepper and the grated turmeric powder, and mix well.
4. Add the oil, soaked chia seeds and half the water, and mix well with a fork.
5. Form a dough by adding the rest of the water little by little. Continue kneading with your hands. When your dough is ready, stop adding water.
6. Transfer the dough to a sheet of baking paper, place another sheet on top and roll out the dough with a rolling pin to a thickness of about 3-4 mm.
7. Fold each of the sides with the baking paper and press again with the rolling pin, creating a dough rectangle.
8. Remove the top baking paper and sprinkle with pumpkin seeds and sunflower seeds. Reapply the baking paper and press lightly with the rolling pin, so that the seeds stick to the dough.
9. Using a knife or pizza cutter, cut the dough into pieces (indicatively 4*7=28 or 6*5=30) and place it in a pan with only the bottom baking paper.
10. Bake the crackers in a preheated oven at 170ᵒC for 10 minutes and then in the air for another 10 minutes.
11. Allow the crackers to cool well and break them into pieces at the cutting points.