2 cups cashew flour, made by grinding raw cashews in a food processor for about
1 - 2 minutes.
1 tsp baking soda
2 tablespoons sunflower oil
2-3 tablespoons orange juice
Mix it up well with a fork. It gets quite sticky. Don't let it get too
wet - just enough liquid to be able to mix it into a dough.
Dust it with extra nut flour, and dust a board or counter, and roll it
out to cracker thickness (about 1/8 inch). You may have to add more nut
flour to keep it from sticking.
Slice in both directions into about 1 inch strips (while on the board),
so that it forms squares about 1 inch. Rough edges can be gathered and
formed into a new piece to cut again.
Lift the squares individually and place on a non-stick baking sheet.
In a convection oven, preheat to 325 and bake until they start to turn
slightly brown on the top (the bottom browns faster), about 10 - 12
minutes. I haven't tried it yet with a non-convection oven, it probably
needs 350 degrees. If they brown too easily lower the temperature.
Once they cool a little on the baking sheet, take them off to cool on a rack or in a big bowl. The get more crispy as they
- GFCF (Gluten-free/casein-free)
- SCD (Specific Carbohydrate Diet)
From pecanbread.com by Alexander