Recipes, Sides, Snack
Protein Crackers Recipe without Oil
Protein crackers recipe without oil is healthy, vegan friendly and gluten-free. What is more, these oatmeal crackers are so easy that they come together in a blender.
6servings
164
kcal
- 100 grams (1 cup) rolled oats (gluten-free if required)
- 40 grams (1/3 cup) pumpkin seeds
- 40 grams (1/4 cup) flaxseeds
- 30 grams (1/3 cup) unflavored protein powder (or more oats, see notes*)
- 3/4 tsp sea salt
- 1/3 tsp baking powder
- 200 to 230 ml (4/5 to 1 cup) unsweetened plant milk (see notes*)
Optional Seasonings
- smoked paprika, garlic powder, onion powder, rosemary, curry
- Preheat oven to 180 Cº (350 Fº).
- Add rolled oats, pumpkin seeds, flaxseeds, protein powder, sea salt and baking powder to a high speed blender. Pour in milk of choice and process until smooth - the oats should have now become flour.
- After blending, let protein oat cracker batter rest for five minutes.
- Line a 20 x 30 cm (9 x 13 inches) baking pan with parchment paper. Spread over the pan protein crackers dough as thin as possible. Try to evenly spread batter, so that the oat crackers can bake uniformly. If desired, sprinkle top with pumpkin seeds.
- Bake for 10 minutes, then remove pan from the oven and cut crackers sheet into small squares.
- After cutting, bake protein crackers for additional 18 to 25 minutes, or until golden and crispy. But do not over-bake, they will get crispier while cooling.
- Allow oil-free protein crackers to cool before serving.
164
kcal
Per serving, estimated automatically, not a substitute for professional dietary advice.
- You can make this protein crackers recipe with unflavored whey protein or unflavored plant protein. However, based on the protein powder that you utilize you may need more or less milk (see note 3 for more details).
- Replace unsweetened plant milk with dairy milk.
- Quantity of milk depends on protein powder utilized. Whey protein powder requires around 200 ml (4/5 cup) milk whereas vegan protein powders may require more milk, up to 230 ml (or 1 cup). Recipe gives 6 servings of 5 crackers each.