Gluten-Free Pecan Crackers Recipe
I have a confession to make. It begins with crackers. Crunchy, nutty, salty crackers. And the doom of shortening days. The curse of narrow daylight. The long slow creep of SAD and carb cravings has begun. The Fall Equinox is right around the corner. After-dinner walks will soon be pre-dinner walks. The wind that weaves through the cottonwoods down by the Chama riverbed will have a chilly edge to it that hints of winter skies and stirs the urge for goin'. I get that every year. The urge. The longing to clear out, let go and move on.
I feel the gypsy spirit in my bones--- screws and all.
All to satiate The Need. The carb need. The Fix.
I am preoccupied with conjuring lower carb crackers. And tossing up prayers to the wise and (one can only hope) merciful Real Estate Goddess. Maybe she'll take pity on me. If the house does not sell by November, we'll invent Plan B.
Gluten-Free Pecan Cracker Recipe
These crackers taste a bit like rye crackers, due to the caraway and cocoa powder. If you're not a fan of rye bread or rye crackers, leave out the caraway.
Whisk together the dry ingredients:
1/2 cup millet flour or sorghum flour, more as needed*
1/4 cup potato starch (not potato flour!)
1/2 cup GF buckwheat 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 thyme or dried crushed rosemary
1 1/2 cups pecan meal
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
1 teaspoon raw organic agave or brown sugar
The second time I made these crackers I needed three extra tablespoons of millet flour to get the dough sturdy and glossy. As always- dough and batters vary slightly with humidity.
When dough is mixed, divide in half.
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