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Pecan 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.

  • 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

See full recipe on Karina's Kitchen
Pecan Crackers
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.

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