Pecan Let’s Go Crackers Version

(Gluten Free, Dairy Free and Egg Free)

2 cup Pecan meal (I make my own by grinding up Pecans)

1 cup gluten free flour blend (This can be purchased, or you can make one yourself)

2 Tbsp dried rosemary

½ tsp baking powder

4 Tbsp coarsely ground flaxseed

1 tsp course kosher salt, (plus I use more to sprinkle on top before putting the crackers in the oven)

3½ Tbsp Olive Oil

11½ Tbsp of water

Preheat oven: 350°.  You will need two large baking sheets.  Hand mix together pecan meal, gluten free flour blend, rosemary, baking powder, flaxseed, and salt.  Then add olive oil and half of the water to dry ingredients, then add more water a tablespoon at a time.  The mixture should be a little sticky but not so sticky you can’t handle it.  This is the science part of this recipe, depending on your almond meal coarseness and your flour mixture you may need less or more water. Some gluten free flour combinations really stiffen up with time, I usually end up adding all the water.

Next, lay parchment paper on the counter where you are going to roll out your dough on.  Split the dough into two and place one half on the parchment paper and form a flat disc with your hands. Next, I place plastic wrap on top of the disc (You could use parchment paper for the top too, but I like to see what I’m doing) on top of the dough and start to roll it out with the rolling pin. Once the dough it about 1/8-inch thick, remove the plastic wrap and save for your next tray. Now, transfer the parchment paper with the dough on it onto your cookie sheet.   Next, if you want extra salt, as I do, now would be the time to sprinkle more coarse salt onto the flat dough, then pat it down lightly.  Cut the dough into cracker size pieces.  Since I’m not a perfectionist, I go for the random look in the size of my cracker, less stressful.  The best tool I have found for cutting the dough is a pizza cutter, but a knife will work as well.  Now repeat for your second sheet of crackers.

Depending on how thick your crackers ends up, your baking time will vary.  Mine take anywhere between 18 – 28 minutes. Somedays, I want thinner crackers more like chips and other times I want them a bit thicker, so I can put something on them. Once the crackers are slight brown remove from oven and cool right on the tray.     

Marthagoodcookie.com

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