These homemade high protein garlic and rosemary crackers are delicious warm but otherwise cool down, pop into a container and viola! They are gluten free, lo carb, high protein and guilt free 🙂
- 6 egg whites
- 1 cup Besan Flour
- 1 cup almond meal
- 1/2 cup 180 Natural Protein Superfood (coconut)
- Handful of chopped fresh rosemary
- 2-3 cloves chopped fresh garlic
- 3/4 cup grated sharp cheese (optional)
Beat egg whites together and gently fold in all dry ingredients one after the other. Spoon the mixture into loaf tin lines with baking paper. Bake at 180 degrees for about 25 min.
Tip the loaf out, let it cool completely then store in an air tight container for at least 12 hours.
Using a sharp knife, cut the loaf into very thin slices. Place on an ungreased tray and bake at 150 degrees for about 7 minutes a side. Be careful not to burn. You only want to crisp and dry out to make that gorgeous cracker texture.