If you want high-fiber crackers, or crackers with few bioavailable carbs, you are safest making them yourself. These are great with cheese, or as an accompaniment to soup.

Ingredients

• 1/2 cup ground pecans
• 1/4 cup ThickenThin not/Starch thickener
• pinch salt
• 1/2 cup water

   

Directions

Makes 8 servings.

Preheat oven to 400°F. Cover baking pan with parchment paper or foil.

1. Combine dry ingredients. Stir in as much water as you need to make a thick batter.

2. Using a wet spoon, spread batter evenly over the baking pan. Make sure the edges are at least as thick as the center. It can be helpful to sprinkle addtional water over the top to help spread the sticky batter.

3. Bake at 400°F for 20 minutes. Reduce heat to 325°F for another 20 minutes.

NOTES: The quantity of batter fills a 12 x 8-inch lasagna-type pan thick enough to make a reasonably-strong cracker. You can also use a cookie sheet for large free-form creations or individual crackers, and vary the amount of batter.

Nutrition

Nutrition per serving (calculated by Mastercook): 60 calories; 5g fat; 5gcarb (of which 4g is fiber); 0.7g protein.