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Protein flour Cheese Crackers

An experiment with a protein-rich flour, went well yesterday, I baked these cheese crackers using a flour which is a combination of wheat, jowar, soya, proso millet, Bajra, Amaranth, and almond meal.  A product from Truefarm, which is specially blended to combine several grains that deliver the unusual level of protein, vitamins minerals, magnesium and iron. It’s also a good source of fibre.Truefarm Foods Protein Plus Organic Flour, 500g


Protein flour Cheese Crackers


Our taste buds are rigid with the foods and flavours we have grown up eating, and they refuse to accept the change. Unfortunately, all that fall into the category of indulging foods, is prepared using refined flours. This especially is in the case of bakery products.

But we need to shift to the healthy lifestyle and healthy eating habits and have more options for foods that are healthy and are liked. It’s a necessity now, especially for the younger generation. We gradually have to change and train our tastebuds as well as mind to accept and prefer the food which is good for our body.


Protein flour Cheese Crackers


I am working on developing recipes which are healthier and will taste good too. Luckily, I have a children satisfaction index at home… My kids are the jury members and every dish goes through the trial at home. And only if passed it gets on my blog here for you.

These protein flour cheese crackers are highly snackable, especially with a healthy homemade yoghurt dip. I have a couple of options for you here, for yoghurt dips.. have a look

6 Healthy Homemade Yogurt Dips



A couple of pointers for you to go through before you start with the recipe:

1. The best part is you have to put all the ingredients in a food processor and pulse until it forms into a dough.

These images will help you understand better.
Inalsa Wonder Maxie Plus V2 700-Watt Food Processor (White)

Protein flour Cheese Crackers


2. Make sure all the ingredients are cold, and not at room temperature.

3. I have used mature cheddar cheese in this recipe, make sure you use the one of good quality because the crackers taste highly of cheese after baking.


Protein flour Cheese Crackers


4. I have used egg in the recipe to bind the flour and butter into a dough. I know, many of you will want to avoid egg when baking crackers. Cold Milk can be a great substitute for egg in this recipe.


Protein flour Cheese Crackers

I suggest add a couple of spoons and run the processor, and judge the consistency of the dough, It should look as shown in the image below.

Protein flour Cheese Crackers


5. Using parchment paper to roll the dough into a sheet is the most convenient and mess-free way. As shown in the image here roll the dough using a rolling pin between two sheets of parchment paper.


Protein flour Cheese Crackers


6.You can use any size or shape cookie cutter to cut the rolled out dough into shape. Or simply use a pizza cutter to cut simple square or rectangle shape. Just try to roll it out, so the thickness is fairly even. You don’t want it too thin on one side and thick on the other side, which can result in uneven baking too.


Protein flour Cheese Crackers


7. You can bake them for just slightly longer at a lower temperature to increase the crisp-factor.

8.Once you’ve got all the crackers baked, keep them all in one tray and let them cool in the oven with power off and don’t forget to leave the oven door slightly open.Morphy Richards 18 RSS 18-Litre Stainless Steel Oven Toaster Grill

9. Store baked crackers in an airtight container at room temperature for up to 1 week.


Protein flour Cheese Crackers



1/2 cup unsalted butter, chilled

1/2 cup mature cheddar, grated
Dlecta Natural Cheddar Cheese – 1Kg Block

1 egg

1 teaspoon Dijon mustard
American Garden U.S. Mustard, 397g

1 teaspoon salt

2 teaspoon red pepper flakes

1 1/4 cups of protein flour
Truefarm Foods Protein Plus Organic Flour, 500g

Black and white sesame seeds to sprinkle on top


In a food processor, pulse together flour, chilled butter, cheese, mustard, salt, and red-pepper flakes until crumb-like consistency.
Inalsa Wonder Maxie Plus V2 700-Watt Food Processor (White)

Add the egg (or milk) and pulse again till you get the dough.

Remove the dough from the food processor and form into a rectangle. Remember not to overwork the dough and be gentle. Place between 2 sheets of parchment paper and roll out to a rectangle that is 1/8-inch thick.

Slide the dough, still sandwiched between parchment, onto a baking sheet. Refrigerate for 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 350°F.

Remove the top sheet of parchment paper, and sprinkle some sesame seeds on the top. Cut the crackers into desired shapes, and re-roll and cut more crackers until all of the dough is used.

Use a bench scraper or mini offset spatula to transfer about half of the crackers to the other parchment-lined baking sheet, leaving 1/4- to 1/2-inch between each cracker.

Bake until the corners and the bottoms of the crackers are lightly browned and the tops appear dry, 10 to 12 minutes. Transfer the crackers to a cooling rack.

Repeat with baking the remaining dough. Turn off the oven. To ensure the crackers stay crisp after baking and drive out excess moisture. Consolidate the crackers onto 1 baking sheet, then return them to the hot oven. Let the crackers cool in the oven with a slight door open.


Protein flour Cheese Crackers

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