Thursday, December 12, 2013

Parmesan Pecan Crackers -- Low Carb & Wheat/Grain-Free

We had another cold day here today -- it was only 28 degrees this morning and only made it up into the 40s. I had a really busy day today and didn't want to make anything complicated for dinner...but wanted something "comforting" to eat. I had leftover cooked chicken breast in the fridge, so I decided to make a quick Chicken Noodle Soup with it. I made a half batch of tortillas to use as noodles for my soup and just used a carton of chicken stock since I didn't have any homemade stock available. I thinly sliced a carrot and stalk of celery and simmered it in the stock along with the chicken. I stirred my "noodles" into the soup before serving. But...what is soup without crackers? Well, it's soup...and tonight I wanted soup AND crackers, so I made a quick and oh-so-simple batch of Parmesan Pecan Crackers using a mixture of almond flour, pecan meal and Parmesan cheese along with some herbs and spices. The crackers turned out great! We enjoyed them with some cheese along with our soup. I snapped a couple photos below as well as the easy cracker recipe. It only takes about 5 to 10 minutes to make the crackers and roll them out and then about 15-20 minutes to bake them...and they are really good. With the upcoming holidays they would be great with cheese or dipped in hummus or topped with a variety of different spreads. They are actually good all by themselves. Enjoy!



Parmesan Pecan Crackers
Makes approximately 4 dozen crackers

Ingredients:

·        1/4 cup finely grated Parmesan cheese
·        3/4 cup almond flour
·        3/4 cup pecan meal
·        2 tablespoons shredded Parmesan cheese
·        1/2 teaspoon Italian seasoning
·        1/4 teaspoon onion powder
·        1/8 teaspoon garlic powder
·        1/8 teaspoon cayenne pepper, to taste
·        1/4 teaspoon sea salt
·        1 large egg
·        1-1/2 tablespoons olive oil

Directions:

Preheat oven to 325 degrees F. Place first 9 ingredients (all the dry ingredients) in a medium bowl.

In a separate small bowl, whisk egg and olive oil until combined; pour into dry mixture. Combine mixture using a rubber spatula into stiff dense dough; knead a couple times in the bowl with the heel of your hand to thoroughly combine and moisten ingredients; shape into a ball.

Cut a piece of parchment paper to fit the size of your baking pan; place parchment on counter or workspace. Place dough in center and press down evenly with your hands to about 1-inch thick. Place another sheet of parchment on top of dough. Roll dough out between parchment paper until about 1/8-inch thick. Remove top sheet of parchment; transfer bottom parchment to baking pan. If desired, lightly sprinkle additional sea salt on top of dough. Using a sharp knife or pizza cutting wheel, cut into 1-inch squares, or desired size.

Bake for 15-20 minutes until light golden brown, checking frequently. If crackers on outer edge begin browning more quickly, carefully remove those and transfer to a plate or rack. When crackers are done, remove from oven and leave on parchment paper until cool. Separate crackers and enjoy. Store cooled crackers in an air tight container.

*Note – If crispier crackers are desired, after separating baked crackers, return to a 300 degree oven for about 5 to 7 minutes until crisp. 

10 comments:

CyberSis said...

Hi GGC,

Boy, do I love crackers! :-) I've actually made them using your pizza crust recipe spread out real thin (on parchment,) baked for a few minutes (till dough was somewhat "set") then flattened out some more, cut up with a pizza cutter, spread out, and then popped back into the oven to finish baking. (How's that for a run-on sentence ... I'm up too late!) The pizza crust crackers were so good with some wonderful dips that we brought home from a Middle Eastern restaurant.

These crackers, though, with the pecan meal, look scrumptious! What a great idea! It must really give the crackers a wonderful flavor. And the color is gorgeous. These are definitely on my "hit list"! I have pecans in the freezer. I’m thinking that one could pulverize them in the food processor ... maybe you’d have to be careful not to end up with “pecan butter,” though.

Sami said...

I thought of making some dips as appetizers for Christmas, now I have the ideal crackers to bake, instead of buying Gluten free chips or crackers. Thanks, and have a wonderful Christmas and New Year.

Gourmet Girl Cooks said...

Hi Sami -- I hope you enjoy these crackers -- you can change the spices, or cheese, too if you'd like. I think they would be better than buying gluten free crackers/chips. Wishing you a Merry Christmas and Happy New Year, too! :-)

Gourmet Girl Cooks said...

Hi Cybersis -- I love crackers, too -- they should have named me Polly! LOL I have had other folks tell me they used my pizza crust to make crackers before too -- I will have to try that out some day as well. I'm sure pecans can be easily ground -- but you are right -- one pulse too many and you'll have pecan butter! ;-)

dana said...

I tried these yesterday. They were so good I made another double batch. Did them exactly as written and I put them back in @300 for 7 min .Lotsa crackers!
They are good. Thank you.

Gourmet Girl Cooks said...

Hi Dana -- so glad you liked them! I am going to make more as well either tonight or tomorrow! Thanks! :-)

Mickie Neel said...

Just took these crackers out of the oven! They are so tasty and easy to make! I can't wait to munch on them while ringing in the New Year! Thank you and Happy New Year, GGC!!

Gourmet Girl Cooks said...

Thanks, Mickie! So glad you like the crackers -- I actually made a batch this afternoon, too, to enjoy this evening with cheese. Happy New Year!!! :-)

Darlene said...

I wanted to make these today but had forgotten to get pecans, so I ground up sesame seeds in place of them. They came out fantastic! We've really been missing not having a healthy cracker.

Gourmet Girl Cooks said...

Hi Darlene -- good choice for a substitution! Sesame is one of my favorite flavors in a cracker, too. It's amazing how simple crackers are to make, isn't it? Now you have a snack to munch on or take with you in your purse (I've done that) as well as something to dip if you choose to...we enjoyed crackers and cheese over the holiday time. :-)