Cracker alternative

I tried to order a super good protein cracker called Protein Tastees, but they say they are no longer making them. I am very disappointed, these were great crakers with lots of protein. They were wonderful with cheese or peanut butter. Does anyone have any other suggestion for a protein packed cracker substitute. I would like something I could take to work to provide some crunch in the middle of the day.

Thanks!!!

I rarely eat crackers -- they are usually empty calories with very little nutrition.  If I do eat any, it's usually Triscuit because they are packed with fiber. 

Otherwise I use an alternative like veggies to get the crunch.  Celery and peanut butter would give you the crunch you crave.  Cucumber slices with cheese and meat might work too.  As for using crackers as a "holder" for tuna salad or egg salad... try using lettuce leaves instead. 

You might also look into soy chips for a crunch. 

SESAME CRACKERS


1/4 cup chickpea flour (besan), sifted before measuring
1/4 cup Bob's Red Mill gluten-free baking flour (or flour of choice)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon turmeric
1 tablespoon nutritional yeast
1 tablespoon toasted sesame seeds, lightly ground (see Note)
1 teaspoon toasted sesame seeds
1/4 teaspoon sesame oil
2-4 tablespoons water

Note: You can buy already toasted sesame seeds, but making them is very easy. Just heat them in a skillet or on a baking sheet in a toaster oven, stirring often, until they begin to turn golden and pop. Watch them carefully because they can burn in a matter of seconds. To grind them, put them in a mortar and crush lightly with a pestle or pulse in a food processor.

Mix all dry ingredients together well. Stir in the sesame oil and begin stirring in water one tablespoon at a time. The amount will depend on the moisture in your flour. When the dough can be formed into a ball, you have added enough water. (I used 3 1/2 tablespoons, but your results may be different.

Knead the dough several times to distribute the ingredients, and then roll it in plastic wrap and set it aside while you preheat the oven to 350F. Dust your work area and rolling pin well with the gluten-free flour. After the dough has rested for 10 minutes divide it in half, put half on the floured surface, and sprinkle the top with flour. Roll it out until it is as thin as you can get it and still be able to pick it up. (Mine came out a little less than 1/8 inch thick or about 3 mm.) Cut it into 1x1-inch squares or any size you want. Place squares on a non-stick cookie sheet and repeat with other half of dough. ***** each cracker once or twice with a fork (allows for air to escape and keeps them from puffing up).

Bake for 15-20 minutes, being careful not to over- or under-bake. Remove from oven and allow them to cool and become crispy. Test one, and if it's not crispy, return to the oven for a few more minutes. After cooking, keep in a sealed container. If they get soft, a few minutes in a hot oven will return them to crispiness.

Makes about 45 1x1-inch crackers. Based on 4 servings: 107 Calories (kcal); 3g Total Fat; (23% calories from fat); 5g Protein; 17g Carbohydrate; 0mg Cholesterol; 169mg Sodium; 3g Fiber.

I make my own with two parts Bob's Red Mill Golden Flaxseed meal, and one par****er (a little less actually), I season it with taco, cummin, cayenne, crushed red pepper, etc. I even have a version I call Scarborough fair. Roll them out on a pammed cookie sheet, cut, bake at 400F for 20-25 minutes. They go great with my mock smoked salmon pate.

I don't know if you can or not but what about pig skins??? It is a southerners snack food.  Yummy, fried fat but no carbs.