Pecan Crackers

Thirty-six crackers

These toasty nutty crackers have a delightful rye taste, thanks to the caraway and cocoa powder. If you’re not a fan of rye bread or rye crackers, leave out the caraway.

ingredients

Whisk together the dry ingredients:
1/2 cup millet or sorghum flour, more as needed*
1/4 cup quinoa or brown rice flour
1/2 cup buckwheat flour
1/4 cup nutritional yeast
2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon dried minced onion
1 teaspoon garlic powder
1 teaspoon dried thyme or dried rosemary
1 teaspoon paprika
1 rounded teaspoon caraway, or to taste
1 tablespoon arrowroot starch
Stir in:
1 1/2 cups pecan meal
1/4 cup good olive oil
1/4 teaspoon apple cider vinegar
1/2 cup plain hemp milk, to start
1 teaspoon agave or brown sugar

directions

See full recipe on Karina’s Kitchen »

notes

I processed one 6-oz bag of pecans for this recipe. If you don't care for hemp, use nut milk. If the crackers soften from humidity, briefly reheat them on a baking sheet before serving.

Source: Karina’s Kitchen