Protein crackers

Ingredients for 1 servings:

• 6 egg whites
• 200 g flour
• 200 g kernels as desired
• 1 tsp salt
• Butter and flour for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Crispy crackers with a nutty note and variable spices

Beat the egg whites with a pinch of salt until stiff peaks form. Gradually fold in the flour, then carefully mix in the whole kernels. Butter a loaf pan and dust with flour. Pour the mixture into the pan and level the surface. Bake in the loaf pan at 180°C (top/bottom heat) for 30 minutes until golden brown. Turn out and allow to cool. Using a slicer, cut the slices into slices about 1.5 mm thick. Place the slices next to each other on a baking tray and leave to dry in the oven at 170°C for about 10 minutes. Keep an eye on the crackers to ensure they don’t get too brown. Tip: If you like, you can mix in various herbs such as rosemary, marjoram, thyme, as well as spices such as salt, pepper, chili, and grated Parmesan or alpine cheese. The crackers will keep for several weeks in a cookie tin.