Graham Crackers & Graham Cracker Pie Crust (LSCDL Recipe)

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Graham Cracker Pie Crust (LSCDL Recipe)

1 ¼ cups pecan flour

¼ cup honey

3 tablespoons softened butter

½ teaspoon cinnamon

¼ teaspoon ginger

teaspoon nutmeg

Place pecan flour in large mixing bowl. Stir in spices and mix well. Add

butter and honey, and mix thoroughly with a fork until lumps form and all

flour is incorporated.

Scrape mixture into a well-buttered pie pan and press against the bottom

and sides to make a pie crust.

If this is to be used with a refrigerator filling, like lemon chiffon,

you may wish to bake it for about 15 minutes at 325°F, then cool before

adding filling. For a baked pie, such as pecan pie, simply add the

filling and bake along with the pie.

Graham Crackers[1] (LSCDL Recipe)

3 cups (1 lb) pecan flour

1/2 cup honey

1 jumbo egg

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/2 tsp baking soda

6 Tablespoons half & half yogurt cheese or DCCC + 2 T melted butter

if using DCCC (optional)

Blend honey, yogurt cheese, egg, spices, & baking soda. Add to pecan

flour and mix well

There are two ways to make crackers out of this dough.

The first, the freezer cookie method, is to divide

the dough in quarters and roll each quarter into a log 1½” to 2” thick.

Roll in wax paper and freeze until just firm.[2]

To bake, remove from the freezer and allow to sit at room temperature

until just soft enough to slice. Slice very thinly ( ”) with a sharp,

thin knife (a boning or filleting knife works well) and place on a

generously buttered pan or non-stick pan.

Bake in preheated oven at 325° F for 8 minutes, turn crackers over and

bake another 6 minutes -or- convection bake in a preheated oven at

325° F for 7 minutes, turn crackers over and bake another 5 minutes or

until golden brown. Remove from oven and allow to cool on the pan. With

the dark pecan flour, it can be a trifle difficult to determine “golden

brown.”

The second method seems a bit more complicated, but yields perfectly

round, flat crackers of a fairly even thickness. With the freezer cookie

method, I could never cut all my slices evenly, so I had some crackers

over-browned, and some not-quite-cooked.

For this method, you’ll want at least four 12 muffin non-stick pans, a

one teaspoon cookie scoop, a piece of plastic wrap, and either a tart

tamper, or my favorite, my large oven side salt shaker.

Using the cookie scoop (or a teaspoon measure), scoop rounded teaspoons

of dough into each cup of the pans. Covering each cup, use the tart

tamper to flatten the ball of dough, and squash it evenly into the bottom

of the muffin cup.

Bake in 325° F oven for about 9 minutes. While they are baking, fill and

flatten the other two trays.

Remove the baked crackers, and with a finger protected by a handkerchief

or tea towel, spin the rounds out of the muffin cups and onto a cookie

sheet. Place the half-baked crackers face down on the sheet, and return

to the oven on the top shelf.

Place the second set of muffin tins on the bottom

shelf. Bake for 9 minutes. Continue until all cracker dough is baked.

Typically, I get around 8 dozen crackers from the recipe above using the

muffins tins[3]. They are not quite 2” in diameter, and just the right

size for topping a scoop of ice cream, pushing fruit compote around, or

just enjoying.

Which ever method you choose for

baking[4] – freezer cookie style or muffin tin – once all the

crackers are baked, pile them on a cookie sheet, and return them to a 200

degree oven. Reheat for 15 to 30 minutes. This reheating ensures they

will stay crisp while stored. Store the crackers in airtight tins or

plastic bags.

Variation: For a softer, chewy cinnamon-ginger cookie, either cut the

slices thicker, or use a one tablespoon cookie scoop if using the muffin

pan method. Bake the full time without turning over, and then allow to

cool. Do not re-bake. Store these cookies as you would other nut breads,

in the refrigerator.

[1] This recipe came about when I wondered what would

happen if I used pecan flour instead of almond flour for Krivel Krackers.

It seemed to me than pecan flour lent itself to sweet and spicy mixtures,

while almond seemed to work with herby-savory

mixtures. So some of the footnotes for these crackers are the same as for

Krivel Krackers.

[2] When the dough has been shaped in a log and

tightly wrapped in wax paper you can roll it back and forth on the

counter to get it smooth and even. When using this method, I often mixed

several batches of dough, then rolled it in pieces of wax paper somewhat

longer than the rolls of dough. This allowed me to twist the ends to keep

the dough fresh, and store multiple rolls in one zip top bag. Then, when

fresh crackers are desired, simply pull a roll out of the freezer and

allow it to defrost.

[3] I actually have 3 24-cup non-stick muffin tins

from The Kitchen Collection. These can be a bit heavy to handle, but I

can have one pan baking, one pan cooling enough to handle, and one pan

which I am filling, and can keep things moving in an assembly line

fashion. Sue Krivel uses heavy weight cookie sheets purchased from a

restaurant supply.

[4] Sue prefers to bake the crackers using the

‘convection bake’ option on her oven. She turns the crackers over with a

thin, flexible metal spatula; I used a very thin plastic when doing the

freezer-cookie method; the muffin tin method doesn’t

need a spatula. When reheating the crackers, we both combine several pans

on one. I also have placed the crackers in my dehydrator and simply dried

them over night at 150°F.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund