By Adam Dickson, The Hemp Chef
This recipe will make 60-65 crackers.
2 cups of your favourite plain flour
1/2 cup Pure Hemp Protein Powder
1 teaspoon coconut sugar
1 teaspoon salt
1 egg white
2 tablespoon Pure Hemp Seed Oil
Glazing and topping
2 egg whites, beaten for brushing
2 tablespoons Pure Hemp Hearts
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!