Today I tried the Batter Bread recipe from the paleodiet collection.
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6 T oil (I used walnut oil)
1 tsp raw honey, optional (I did not use)
3 eggs (I used extra large Omega 3 eggs)
1 c. pecan meal
1/4 c. arrowroot powder
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It's really good, so much so that it was hard to quit sampling (or was it
scarfing?).  No idea what the composite nutrition profile is.

Can someone tell me the purpose of the arrowroot flour in this recipe?  It
creates a very attractive, kind of pale golden, shiny, delicious-looking
topping on the bread, but does it serve any kind of necessary purpose in the
batter?  Could it be omitted without bad results? The bread wouldn't be as
enticing looking without it, but my carb alarm goes off since arrowroot
comes from--what else?--a root.  Processed at that.  I have no idea what the
actual carb content of 1/4 c. is, but don't care to expend my daily
allotment on a starch that may not provide substantial nutrition.  Has
anybody ever tinkered around with this recipe with good results?  Adding or
reducing/subtracting ingredients?

Could this be adapted to make a cracker?  I *really* need a cracker recipe,
using either pecan or almond meal.   I don't have any idea what
ingredients/proportions to use and don't want to have to toss failures.
Would appreciate help either on list or privately.

Theola