Paleo Graham Crackers
The classic graham cracker made paleo! Use these for s'mores, snacks, or to crumble and turn into pie crusts.
Ingredients
- 2 1/2 cups finely ground almond flour
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1 tsp. cinnamon optional
- 3 Tbsp. maple syrup
- 1 large egg
- 2 Tbsp. coconut oil melted
Instructions
- Preheat oven to 325 degrees. Get out a large baking sheet (approx. 15" x 11"), two sheets of parchment paper and a rolling pin and set aside.
- To a medium sized mixing bowl, add almond flour, salt, baking powder and cinnamon. Mix well.
- Add coconut oil to a measuring cup and microwave for a few seconds until melted.
- Now add the liquid ingredients to the dry ingredients. Start mixing.
- This mixture will be dry, which means it will be a little harder to mix by hand than some other baked goods. Just keep mixing. You may need to get your hands in there to mix. Keep mixing until you have a cohesive ball of dough.
- Place the dough on one of your parchment paper sheets. Flatten slightly with your clean hands. You want to approximately make a rectangle shape. Don't worry about getting it perfect.
- Now place the second sheet of parchment on top and roll the dough out to an even thickness. I like my crackers to be about an eighth of an inch thick or just slightly thicker. You make them as thick or thin as you like.
- When you've rolled the dough out to your liking, remove the top piece of parchment and cut into crackers the size you like. I aimed for about 3" x 3" squares, but again, don't worry about being perfect. You can use either a knife or a pizza cutter - both work well.
- Remember the piece of parchment that had been on top of the dough you were rolling out? Lay that on your baking sheet. It's what you will bake your crackers on.
- Carefully pick up your unbaked cracker squares and lay them on the baking sheet. Don't let them touch, but they can be pretty close to one another (no social distancing needed) because they will not expand when baking.
- If you have scraps of dough leftover from trimming to get square shapes, just mash that dough back into a ball and roll it out again. You can place that dough ball on one half of your sheet of parchment and simply fold over the other half so you have a top for easy rolling. Keep repeating until you've used up all your dough.
- Now take a fork and prick little holes all over the crackers. This will keep them from puffing up too much while baking.
- Bake for 15 minutes then remove the baking sheet from the oven and flip each cracker over. Bake 5 more minutes. If you have some crackers that are thinner than others, keep an eye on them because the thinner they are, the more quickly they will bake.
- That's it! Allow to cool completely. Wrap tightly in plastic wrap for storage of more than just a couple days.