The only real problem with these little savory bites is that it is pretty hard to stop eating them. I saw a wheat-based recipe for cheddar pecan crisps in Saveur, and immediately decided I must have them in a wheat-free version. Their version uses pecans as a topper, but I made the pecans into meal and integrated them into the crackers. These would have been prettier with yellow cheddar (I had extra sharp white cheddar on hand), but do not let their slightly ugly appearance deter you from making a batch. They are so good.
- 1 cup pecan halves
- 3 tablespoons arrowroot powder
- ¼ teaspoon salt
- ½ teaspoon Aleppo pepper (optional)
- ¼ teaspoon smoked paprika
- 2 cups shredded, extra sharp cheddar (8 ounces)
- 2 tablespoons unsalted butter
- 1 egg
- In a food processor, pulse the pecan halves until they are a coarse meal. Add in the arrowroot, salt, Aleppo pepper, and smoked paprika, and pulse once or twice to mix.
- Add the cheddar, butter, and egg to the food processor. Pulse until the mixture just comes together as a dough.
- Form the dough into one or two 2-inch round logs, using waxed paper or parchment to roll. Chill the dough for an hour, or until firm enough to slice easily.
- Preheat the oven to 350 degrees. Using a sharp knife, slice the dough into ½ inch rounds. Place the rounds on an ungreased cookie sheet–they will not expand much, so they can be an inch apart.
- Bake the crackers for 12 minutes, or until they have some of the oils bubbling around the edges (this is normal) and the bottoms look browned. Remove and cool. Makes about 3 dozen small crackers.
I have been experimenting with arrowroot powder as a minimal addition to baked goods made with coconut or nut flours, as just a little bit seems to add some stability to the final products while still keeping them grain and gluten free. If you don’t have arrowroot on hand you could substitute the same amount of an all-purpose gluten free baking blend for stability.
Thanks for reading,