Pecan Crackers with Sea Salt

I have a treat for you. Crunchy, nutty, salty crackers. Gluten-free, natch. Easy to make, yup. Better than any store bought cracker, because they're fresh and homemade. And you can tweak the seasoning to match your own taste buds. These crackers taste a wee bit like rye crackers, due to the caraway, and the unsweetened cocoa powder. If you're not a fan of rye bread or rye crackers, leave out the caraway. Add your own favorite spice combo. Or use simply sea salt.


Pecan Crackers with Sea Salt

Ingredients:

1/2 cup millet flour or sorghum flour, more as needed
1/4 cup potato starch or cassava starch
1/2 cup GF buckwheat or GF oat flour
1/4 cup nutritional yeast
2 teaspoons organic cocoa powder
1 teaspoon sea salt
1 teaspoon dried minced onion
1 teaspoon garlic powder
1/2 to 1 teaspoon caraway, to taste
1 teaspoon dried crushed rosemary, if you like rosemary
1 1/2 cups pecan meal
1-2 teaspoons brown sugar
Ener-G Egg Replacer for 1 egg mixed with warm water
1/4 cup good olive oil
1/2 cup warm water or non-dairy milk, to start

Instructions:

1. Whisk together the dry ingredients.

2. Stir the remaining ingredients until a stiff dough forms- you'll need to press the dough out into a thin layer, so if it appears too dry, or it falls apart, add a tablespoon of warm water at a time until the dough is malleable but not too sticky. My dough used almost 2/3 cup liquid- but this may vary according to your particular flours and relative humidity. If the dough is too wet, add more flour a little at a time until it forms a smooth dough. When dough is mixed, divide in half.

3. Preheat the oven to 350 degrees F. Line two baking sheets with parchment or a reusable Exopat.

4. Using lightly oiled hands flatten and spread half the dough on the prepared baking sheet. Make as thin a layer as possible. Use the edge of a silicone spatula to straighten outside edges, if you like. The thinner the cracker is, the crisper it will be. Prick the dough all over with a fork. Score the flattened dough into cracker sized pieces. I used a pizza cutter to do this. Sprinkle with sea salt or kosher salt, if desired.

5. Bake in the center of a preheated oven for 15 to 20 minutes till firm and slightly crisp (they will crisp up more as they cool). I use an Exopat, so the crackers baked a little longer- and were done at 24 minutes. Keep an eye on them. Remove to a cooling rack, and allow the crackers to cool completely.

6. Store crackers in an air-tight container. Or freeze them in a freezer bag.


Additional Info:

If the crackers soften from humidity or storage, place them on a baking sheet and reheat them in your oven on low for a few minutes to crisp them up before serving.

Makes 36 crackers.

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