Pumpkin Protein Crackers

Ten of these (give or take what size you make them) will give you the 20g protein that most people’s body’s can use at a time. Five of these plus some of one of the dips we list at the bottom will also do it:

You will need

• 1 cup chickpea flour (also called gram flour or garbanzo bean flour)
• 2 tbsp pumpkin seeds
• 1 tbsp chia seeds
• 1 tsp baking powder
• ¼ tsp MSG or ½ tsp low-sodium salt
• 2 tbsp extra virgin olive oil

Method

(we suggest you read everything at least once before doing anything)

1) Preheat the oven to 350℉ / 180℃.

2) Combine the dry ingredients in a mixing bowl, and mix thoroughly.

3) Add the oil, and mix thoroughly.

4) Add water, 1 tbsp at a time, mixing thoroughly until the mixture comes together and you have a dough ball. You’ll probably need 3–4 tbsp in total, but do add them one at a time.

5) Roll out the dough as thinly and evenly as you can between two sheets of baking paper. Remove the top layer of the paper, and slice the dough into squares or triangles. You could use a cookie-cutter to make other shapes if you like, but then you’ll need to repeat the rolling to use up the offcuts. So we recommend squares or triangles at least for your first go.

6) Bake them in the oven for 12–15 minutes or until golden and crispy. Enjoy immediately or keep in an airtight container.

Enjoy!

Want to learn more?

For those interested in some things to go with what we have going on today:

• Muhammara ← this is a very nutritionally-dense dip (not to mention tasty; seriously, check out these flavors)
• Hero Homemade Hummus ← a classic
• Plant-Based Healthy Cream Cheese ← also a very respectable option

Take care!