10.Jul.2008 Peanut Butter Crackers

Strangely enough, the older these are, the crispier they get.
you don’t have to worry though: what they gain in crisp, they don’t lose in freshness or flavor.
Definitely give them a day or two in a cookie tin if you like your crackers to…crack you up?

I refuse to test another batch right now because I can’t stop munching on them, but I’ll work on getting a version that’s immediately crisp-a-licious when I can put a leash on my self-control again.
Update: delicious new version of these coming up in the cookbook!

I use goldfish cracker-sized cutters, so keep that in mind if you only have something bigger, for the baking time.

Peanut Butter Crackers

1/2 tablespoon tamari
1 teaspoon chili oil
2 generous tablespoons crunchy natural peanut butter
1 tablespoon agave nectar
1/4 cup brown rice flour
1/3 cup all-purpose flour
3 tablespoons arrowroot powder
2 tablespoons nutritional yeast
1/4 cup unsweetened almond (or other) milk
pinch coarse sea salt, optional

Preheat oven to 350°F . Line cookie sheet with parchment paper or Silpat.

In your stand mixer, combine together tamari, oil, PB, and nectar.
In a separate bowl, whisk together flours, arrowroot, and nooch.
Throw flour mix into stand mixer bowl, combine and add milk alternative 1 tablespoon at a time until dough comes together.

Roll out resulting dough to about 1/4 inch thickness, cut shapes with your favorite cutter.
Bake for 12-13 minutes, let cool on baking sheet.

Yield: About 3 cups worth of small crackers, depending on size of cookie cutter