These crackers are mighty tasty- especially if you're generous with the seasonings.
2 cups fine almond or pecan meal
1 teaspoon baking soda
1 teaspoon minced roasted garlic, to taste
1/2 teaspoon dried minced onion
2 teaspoons dried Italian Herbs, to taste
Pinch or two of turmeric for color
1 teaspoon fine sea salt
1 teaspoon sugar or raw agave nectar
1 cup very finely grated aged Parmesan (I used a microplane grater)
2-3 tablespoons extra virgin olive oil, as needed
4 tablespoons spring water, as needed
1 beaten egg white- if not vegan
Preheat the oven to 350 degrees F. Line a standard baking sheet with parchment paper. Combine the ingredients in a mixing bowl and stir until a moist, moderately sticky dough forms. Add more water or oil if you need it. Taste test. Adjust seasonings to your taste buds. Using oiled hands place the mound of dough on the parchment and flatten with the palm of your hand. Use oiled palms and fingers to press the dough out evenly and as thin as possible. If it cracks, simply press back together with moist fingers. Bake in the center of a hot oven for 15 minutes or so, until the dough is set and golden. Remove and cool on a wire rack. When the dough has cooled, cut the dough into pieces using a pizza cutter. Or break apart for random jagged pieces.
The crackers will be extremely tender and breakable while they are warm. Allow them to cool completely before handling. Store in an air tight container. They are not super crisp - they're more like a cookie texture, and quite tender. Very flavorful. If you prefer a crisper cracker, bake again briefly before serving. Keep an eye on them so that they don't get too browned. This made about 16 to 18 crackers for me.
Source: glutenfreegoddess.blogspot.com
Recipe ©2005-2009 Karina Allrich
