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Brilliant Gluten Free Coconut Macaroons, GF, Sugarfree option

I love the sweet chewiness of a coconut macaroon but the sugar content in the commercial products was always too much for my tastes. Until I made these...They are divine and healthy! And guess what? they are super easy to make gluten free!

Gluten Free Sesame Pecan Crackers, grain free, low carb

These are ridiculous..seriously!  I can hardly stop eating them. Crisp, easy to make, grain free and just too darn yummy.  Perfect for appetizers or when company drops by.  You can have them ready to eat in 30 minutes.  They taste great warm or cold.  You need to make them. Trust me.

Generously spraying your parchment or foil with olive oil spray and cutting the crackers ahead of baking will make them easy to remove.

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Makes apx 6 dozen crackers

  • 1 1/2 cups pecan meal.  See note below.
  • 3/4 cup sesame seeds
  • 1 tablespoon psyllium husks, ground finely in coffee grinder.  
  • 1/2-3/4 teaspoon sea salt, to taste.   I used 3/4 teaspoon and they were a little salty.  We like them that way.
  • 2 ounces mozzarella cheese, diced or dairy free alternative like Dayia
  • 1 large egg

Preheat oven to 325 degrees
  1. In the large bowl of  food processor, add the pecan meal, sesame seeds, psyllium husks, salt, diced cheese and egg.  Pulse, scraping down sides and under the blade just until the dough comes together and the cheese is incorporated. 
Grease and line large 13x18 inch baking sheet with parchment or foil.  I spray the olive oil under the foil or parchment liner and on top so it won't move when I'm rolling the dough.
  1. Turn out the dough into the center of the baking sheet.  With wet fingers, pat out to an even 14x11 inch rectangle.  You can use a small greased or damp glass or roller to help roll out the dough.  Press the edges in and keep working the dough out evenly so that there are no cracks.  
  2. With a butter knife gently cut the dough into 2 inch rows horizontally and diagonally.  Making apx 66-68 crackers.  
  3. Bake for 20-30 minutes or until crisp.  I baked mine for 20 minutes and then turned off the oven and left them in for another 10 minutes to crisp more.
  4. Now gently cut the crackers again and remove with a spatula.  Store after cool in airtight container for up to 2 weeks.  As with all homemade products that have no preservatives storing in the fridge with prolong the freshness.  
Note- I buy my pecan meal from GFS already ground.  It's not a flour but a fine meal.  Or you can grind your own nuts of choice to a mealy/coarse texture.  
Can't have nuts?  Use a combination of your favorite seeds.
If you can't have eggs try a flax or chia egg.   If you can't find psyllium husks try flax seed ground finely instead.