High protein tomato crackers that don't taste terrible. This is my first go at it, so the recipe isn't perfect, but they taste pretty damn good. Deal Items: -Flour -Protein Powder -Vegetable Oil -Garlic Powder -Italian Seasoning -Tomato sauce Non-Deal Items: -Salt -Butter (although I have gotten this in the past)
It makes 2 cookie sheets worth, or potentially 3 if you want super thin crackers. Photo above is most of one cookie sheet. I love crackers and will happily eat an entire pack of saltines in one sitting, and I felt about 1/4 to 1/3 a sheet was a good snack/mini-meal for me. I had a handful with dinner in place of my usual carb (pasta, rice, etc) which I felt was a good amount.
Recipe: Mix all the dry stuff together. Mix in the vegetable oil and tomato sauce. Roll it out thin. Throw it on a baking sheet with parchment paper (important, or you'll likely ruin your pan). Poke holes with a fork and then slice to size. Bake at 450 for 9 min or so. Watch after the 7 min mark, it'll burn fast. Take it out and brush with melted butter. Notes / Changes for next time: (I usually make notes like this for myself, but throwing them here in case someone else wants to give it a go) -They're a bit on the dry side. Probably due to the protein powder. Swapping some of the tomato sauce for milk may help. Adding cheese would be great. -Not the best for eating on their own, probably due to the tomato sauce. Would make excellent dippers though. -Dough is sticky as hell from the protein powder. Let it sit before rolling, and don't be tempted to add water. Flour surfaces VERY WELL. -Bottom is crispier than top. Consider baking on cooling rack instead. -They're a tad dense. Consider adding baking powder or maybe yeast. -More salt. Way more salt. I estimated in the ingredient list, but I just did a pinch or so on top. Store versions have 2-3x the sodium. -More seasonings. WAY MORE. Or use fresh. Fresh would be good. -Use butter instead of vegetable oil. Consider doubling it. -Maybe butter & salt before oven instead of after. It made them a little soft. -Consider leaving out the tomato sauce, or reduce it and add more. There is almost no tomato flavor, but I feel like it detracts from the cracker flavor. Sun dried tomatoes + water would almost certainly be a better choice, but I'm using what I have on hand. -Add some imitation butter in the dough (or add way more actual butter). Or perhaps brush with butter + milk before baking. -Could probably go 1:1 on flour and protein powder. 2:1 didn't significantly affect the flavor (I love unflavored Isopure).
