Hemp Lavosh Crackers are a delicious and wholesome snack that brings together the best of taste and nutrition. Made with nutrient-dense hemp seeds, these crackers are not only satisfyingly crunchy but also packed with essential fatty acids, protein, and fibre. Their subtle nutty flavor pairs perfectly with a variety of toppings, from fresh dips to artisanal cheeses, making them a versatile addition to any meal or snack time. Whether you're looking for a healthy alternative to traditional crackers or a convenient way to enjoy the benefits of hemp, Hemp Lavosh Crackers offer a tasty and nourishing option that you can feel good about.
Ingredients
- 2 cups Of your favourite plain flour
- ½ cup Pure Hemp Protein Powder
- 1 tsp Coconut sugar
- 1 tsp Salt
- 1 Egg white
- 2 tbsp Pure Hemp Seed Oil
- 150 ml Water
- Glazing & Topping
- 2 Egg whites, beaten for brushing
- 2 tbsp Pure Hemp Hearts
Directions
- This recipe will make 60-65 crackers.
- Preheat oven on fan bake at 200°C
- In a large mixing bowl, combine the flour, protein powder, sugar, and salt. Make a well in the centre, then add the water, egg white and hemp seed oil.
- Mix well to form a dough, then kneed for about five minutes.
- Divide into 12 portions about the size of a ping-pong ball.
- Flatten the balls on a lightly floured surface using either a rolling pin or a pasta machine to make them uniformly flat, with about 2-3mm thickness.
- You may want to cut them into shapes. I like 20cm long and 4 or 5cm wide it is up to you.
- Now place the lavosh shapes onto a flat baking tray lined with a sheet of greaseproof paper or a silicon mat. Brush the top with beaten egg whites, then sprinkle with hemp hearts.
- Bake at 200°C for 6 to 7 minutes until browned,
- Remove from the oven and baking tray to cool, repeat until you have baked all of your lavosh.
- Once cooled, place in an airtight container to store.
- They have a shelf life of about 3 to 4 weeks, if you can resist for that long! Enjoy!