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Lilly’s Table

 
 
Blue Cheese Spread
© Lillys-Table.com Photo of Pecan Crackers
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Pecan Crackers

from Blue Cheese Spread with Crackers & Crudites, the Week of June 17, 2012.
View the previous recipe for this meal.

Pecan meal easily becomes crispy, delightful crackers. Add extra seeds and flavors as you like. If the dough seems to fall apart, just press and piece it together, cut into crackers and then bake them up. If you do not have pecan meal, blend up about 2 cups of whole pecans in a food processor until the mixture is crumbly. Do not blend too long or the oils will release and it will eventually turn into pecan butter.

Ingredients

  • 1½ cup pecan meal
  • ¼ cup brown rice flour
  • ½ teaspoon salt
  • 1 egg
  • 1 tablespoon water
  • 1 tablespoon olive oil

Serving Size: 6 People

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Preparation Instructions

Preheat the oven to 350.

Whisk together the pecan meal, brown rice flour, and salt. Make a hole in this mixture. Pour in the egg, water and olive oil. Beat the liquid with a fork as you combine in the rest of the dry ingredients. Fold it together while kneading it carefully with your hands.

Place the dough between two pieces of parchment paper. Roll out until even and flat, as thin as reasonable. Remove one piece of the parchment. Cut into squares, but keep the crackers touching each other. The dough may fall apart, but just press and piece it back together.

Bake for 8-10 minutes until they are sizzling and the bottom is starting to dry out. They will crisp apart from each other making it easy to separate them.