Gluten-Free, Sugar-Free Pecan Garlic Crackers
Recipe yields 36-42 crackers
3 cups (12oz/ 240g) pecan flour (aka pecan meal)
1 tablespoon Stevia in the Raw or Splenda, or 3 drops of liquid Stevia
1 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon finely ground black pepper
1 tablespoon minced fresh garlic, or 1 teaspoon dried granulated garlic
1/4 cup 92oz/ 58g) melted butter, or your favorite butter substitute
2 tablespoons vegetable oil for dipped the biscuit cutter
1 tablespoon water
Preheat the over to 300 degrees Fahrenheit/ 149 degrees Celsius. Cover the baking sheet pans with parchment or a silicon pad and lightly mist the surface with vegetable spray oil.
In a bowl whisk together all the dry ingredients. In a separate mixing bowl whisk together the egg, melted butter, and fresh minced garlic until blended. Add all the dry ingredients to the wet and stir with a large spoon until all the ingredients are thoroughly combined and form a stiff dough. Scrape down the sides of the mixing bowl and form the dough mixture in a large ball.
Place the large dough ball between two sheets of parchment paper whose surfaces have been misted with spray oil. Use a rolling pin to roll and flatten the dough into the thickness of a cracker, slightly less than 1/4″ thick.
In a shallow saucer, pour 1 to 2 tablespoons of cooking oil. Dip a 2″ round biscuit cutter, or cutter of your choice (including a pizza roller knife) into the cooking oil to coat the cutting edge. Gently peel back the top later of the parchment paper and begin cutting out the crackers.
Place the crackers onto the prepared baking cookie sheets. Re-roll any scrap dough and cut out more crackers until all the dough has been cut into crackers.
Make the egg wash by whisking the egg and the water in a bowl until completely combined. Use a pastry brush dipped in the wash to coat the top of each cracker.
Sprinkle the washed crackers with the topping of your choice.
Place the cookie sheets on two shelves in the center of the oven, and bake for 15 minutes. Rotate the pans and switch shelves, and bake for another 15 to 20 minutes, or until the crackers are golden brown and crisp, not floppy.
Remove the pans from the oven and place the crackers on a cooling rack.
Note: Depending on how thick the crackers are, they may require a few additional minutes of bake time.
Top with finely chopped pecans, sesame, or poppy seeds before baking.
Cheese Cracker Option: Add 1/2 cup of your favorite finely grated soft or aged cheese to the dry ingredients before mixing the dough. Or, when the crackers appear to be about done baking, sprinkle the tops with grated dry aged cheese and bake for 2 to 4 additional minutes to melt the cheese onto the tops.
For an even zestier cracker add 1/4 tsp white or cayenne pepper to the recipe.
Recipe is copyright protected by Peter Reinhart and Denene Wallace, adapted from their book, The Joy of Gluten-Gree, Sugar-Free Baking (Ten Speed Press, 2012)