Who doesn’t like a graham cracker, right? Unfortunately for those of us who are corn allergic and gluten free, there are few options on the market for us. I have also found that many recipes are a bit complicated and / or don’t work out. A few months ago I began making graham crackers at home when I received the book Super Paleo Snacks by Landria Voigt and needed to use the almond pulp left over from making almond milk. I became accustomed to using a wetter dough than Voigt’s which took longer to back to crispiness, bit also allowed me to control how soft I could make them as well as better manipulate the thickness.
As with all my recipes, I have reduced the sugar content by at least half and so if you prefer a sweeter cracker, feel free to add more sweetener. Honey works well in this recipe too, but I prefer the flavor added by the maple syrup. I do not recommend using agave syrup because it’s fructose content is high and it it highly processed.
1 cup almond flour
1 cup almond meal
1/2 cup arrowroot flour
1/2 cup tapioca flour
3 tbsp maple syrup
3-4 tbsp coconut oil
1 tbsp Cinnamon
Water as needed for consistency
Preheat oven to 350F. Line a jelly roll with parchment paper.
Blend all ingredients except water in food processor. Add water to desired dough consistency. Dough should be just wet enough to not be crumbly. It will be dense.
Roll out dough using your hands & to desired thickness. Using a pizza cutter or knife, score into squares or rectangles. Bake 10-15 minutes or until desired crispness is reached. Be careful not to burn. It is helpful to flip the crackers halfway through.
*** Notes: These crackers can be made as teething cracker and even a pie crust.