Graham Crackers

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Graham Crackers
Graham Crackers

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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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Soy Free
Recipe PDF

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

Storage

Notes

This recipe was originally published in  
Used with permission from 
SCD Recipe

Comments

Somebody in the kitch - view from the back while preparing healthy foods. Cutting board with various healthy foodsPink Milkshake and fruits on a white table and pink backgroundWoman stirring in a pot with vegetables.on the stove

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