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Graham Crackers
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Ingredients
3 cups pecan flour (1 pound)
½ cup honey
1 jumbo egg
1 tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
½ tsp baking soda
6 TBSP yogurt cheese (dripped yogurt) or dry curd cottage cheese
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454 grams pecan flour
½ cup (118 ml) honey
1 jumbo egg
1 tsp (5 ml) cinnamon
½ tsp (2.5 ml) ginger
¼ tsp (1.25 ml) nutmeg
½ tsp (2.5 ml) baking soda
6 TBSP (90 ml) yogurt cheese (dripped yogurt) or dry curd cottage cheese
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
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Instructions
- Blend honey, yogurt cheese, egg, spices, and baking soda.
- Add to pecan flour and mix well.
- Roll into logs about 1.5 inches (4 cm) across and freeze until just firm.
- Preheat oven to 325°F (163°C)
- Slice into cookies between ⅛-¼ inch (.3-.6 cm) thick.
- Bake in 325°F (163°C) oven for about 9 minutes.
- Turn crackers over, and bake again for about 8 minutes.
- Remove from oven and allow to cool. Even better if you can stand to wait until the next day to let spices really penetrate.
- If a really crisp cracker is desired, re-warm cooled crackers in a low oven 150°F (65°C) or in a dehydrator set on maximum for about 2 hours, then store.
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Nutritional Info
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