This originally started as someone else's recipe, but it did not work anything like she said it would. I had to do so much doctoring to rescue my crackers that it no longer resembles her recipe in the least, except for the fact that they are both crackers and they both have nut flour. This is great because I have now created an original recipe and it always feels good when I don't have to throw out a bunch of ingredients. They are quite tasty and remind me a little of Nut Thins, but not so hard. Best of all, Griffin, my GAPS baby, can eat them. I spread a little dip made with kefir cheese on the crackers and he eats as many as I'll give him.
3 cups pecan flour (I used food processor to make flour)
1 cup coconut flour4 eggs
2 tsp salt
2 tsp garlic
2 Tbsp parsley1/4 tsp cayenne pepper
2 Tbsp coconut oil
2 Tbsp lemon juice
2 tsp baking soda (If on GAPS Diet omit or cheat like we do.)
Combine and section off into 4 parts. Make into balls and roll out each part between two sheets of parchment paper until 1/8 inch thick (or thinner if you are an expert roller outer--yes, I make up my own words). Carefully peel off top paper. Cut into 2X2 squares with a pizza cutter. Using a spatula gently lift each cracker onto dehydrator tray. Repeat with rest of dough. I filled 4 trays in my L'Equip dehydrator. Dehydrate at 150-200 degrees until the crackers reach desired crispness.
If you don't have a dehydrator, you can use your oven. Set it to the lowest temperature and bake checking the crackers frequently. (I have heard you can leave the oven door open and it yields similar results to a dehydrator.) When they are almost as crisp as you want them, take them out. They will continue to crisp out of the oven. I have not tried this myself and base these directions on similar cracker recipes.
Store in an airtight container.
***GAPS Friendly minus baking powder
