|
1/3 c half cream and half water 1/4 c AS "honey" 1 c Graham flour 1 1/2 c almond flour or flour substitute (my favorite is Rao's "cake flour") 1/4 c brown maltitol 1 ts Baking powder 1/2 ts Baking soda 1/3 c Butter 1/4 c coconut oil or transfat-free shortening In a small bowl stir together cream, water, and honey. Set aside. In a large bowl stir together graham flour, almond flour (or flour substitute), brown sugar substitute, baking powder, baking soda, and 1/4 tsp salt. Using a pastry blender, cut in butter and shortening till mixture resembles coarse crumbs. Make a well in center of flour mixture. Add milk mixture all at once. Using a fork, stir till mixture can be gathered into a ball. Turn dough out onto a lightly floured surface. Knead dough by gently folding and pressing dough for 12 to 15 strokes or till dough is nearly smooth. Divide dough in half. Sprinkle surface with additional graham flour. Roll each half of dough to 1/9-inch thickness. Using a pastry wheel or sharp knife, cut dough into 2-inch squares. Place on ungreased baking sheet. Using the tines of a fork, prick crackers well. Bake in a 350F oven for 12 to 15 minutes or till done. Remove crackers from sheet and cool on a wire rack. |
| Back to Low Carb | Back to Kitchen Pursuits |