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.
Whisk together the dry ingredients:
½ cup millet or sorghum flour, more as needed*
¼ cup quinoa or brown rice flour
½ cup buckwheat flour
¼ 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:
1½ cups pecan meal
¼ cup good olive oil
¼ teaspoon apple cider vinegar
½ cup plain hemp milk, to start
1 teaspoon agave or brown sugar
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.
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