Ingredients:
whisk together dry ingredients:
1/4 cup millet flour, more as needed*
1/4 cup quinoa flour
1/4 cup buckwheat flour
1/4 cup nutritional yeast
2 Tsp cocoa powder
1 Tsp baking soda
1 Tsp sea salt
1 Tsp dried minced onion
1 Tsp garlic powder
1/2 to 1 Tsp caraway, to taste
1 Tsp dried thyme or dried crushed rosemary
1 Tsp paprika
1 Tbsp arrowroot starch
Stir in:
2 cups pecan meal
1/4 cup good olive oil
1/4 Tsp apple cider vinegar
1/2 cup plain hemp milk, to start
1 Tsp agave or brown sugar
Directions:
Stir the ingredients until a stiff dough forms - you'll need to press the dough out into a thin layer, so if it appears too dry, or it falls apart, add a tablespoon of hemp milk at a time until the dough is malleable but not too sticky. The original cook's dough used 2/3 cup hemp milk - but this will vary according to flours and humidity.
::Note:: The second time she made these crackers she needed three extra tablespoons of millet flour to get the dough sturdy and glossy. As always - dough and batters vary slightly with humidity.
Preheat oven to 350°. Line a baking sheet with parchment or reusable Exopat.
Using oiled hands, flatten and spread the mound of dough on the prepared baking sheet. Make as thin a layer as possible. Use the edge of a rubber spatula to straighten outside edge if you'd like.
Score the flattened dough into cracker sized pieces. A pizza cutter can be used for this step.
To bake:
Sprinkle with coarse sea salt or kosher salt, if desired.
Bake in the center of a preheated oven for 15-20 minutes. The original cook used an Exopat so the crackers baked a little long - and were done at 26 minute. Keep an eye on the crackers.
Remove and allow the crackers to cool on a rack. They will crisp up a bit more as they cool.
Store in an air-tight container, or freeze. If they soften from humidity, reheat them on a baking sheet for a few minutes before serving.
Makes 26 to 28 crackers.
Recipe from: "glutenfreegoddess" blog - 9/8/09
