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Sandy's Crackers

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 cool.

Dietary Compliance

  • Corn-free
  • GFCF (Gluten-free/casein-free)
  • Rice-free
  • SCD (Specific Carbohydrate Diet)
  • Soy-free
  • Vegetarian

Meal Category

  • Breads/Crackers

From pecanbread.com by Alexander


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