I used to eat graham crackers all the time. I’d either slather them with peanut butter (hey I didn’t even know almond butter existed) or dip them in milk. It was always a nice treat! Well, since I cut out the grains I needed a subsitute that would hold up to the original and I definitely found it! They are easy to make…just combine the ingredients, roll out (I used a glass…I should probably invest in a rolling pin), and cut into graham cracker shapes (I used a pizza cutter). I put them to the test, by slathering them with almond butter. Perfect!
With the holiday season upon us there is lots of baking going on. Chances are at least one of the recipes you plan to make require graham cracker crumbs. The good news is that you can easily take the Homemade Grain Free Graham Crackers and turn them into crumbs by running them through a food processor (or I’m sure smashing them to pieces would work too). It’s a great way to cut out the grains and still enjoy some holiday treats.
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Ingredients
- 2 cups almond flour
- 1/4 cup golden flaxseed meal
- 6 Tbsp Homemade Brown "Sugar" (or coconut sugar for Paleo)
- 1 1/2 tsp cinnamon
- 1 tsp cream of tarter
- 1/2 tsp baking soda
- Pinch of salt
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 tsp vanilla
Instructions
- Preheat oven to 250 F.
- In a medium bowl, combine the almond flour, flaxseed meal, brown "sugar" (or coconut sugar), cinnamon, cream of tarter, and salt.
- Add the coconut oil and mix to combine.
- Add the eggs and vanilla and mix until thoroughly combine and the dough comes together.
- Tear three pieces of parchment paper the size of a cookie sheet.
- Lay one piece of parchment onto the counter an place half the dough on the parchment.
- Top with another piece of parchment and roll the dough out into an even layer (about 1/4" thick).
- Using a pizza cutter, score the dough to make cracker shapes. Using the dull end of skewer poke 11-12 evenly spaced holes into each cracker. Transfer the parchment paper to a cookie sheet.
- Repeat with the other half of the dough, using a separate cookie sheet.
- Bake for 40 minutes and increase the temperature to 350 F and bake for another 2-5 minutes until golden brown.
- Remove from the oven and allow to cool completely.
Notes
Net Carb Count*: 5.22 g net carbs (for 1 Cracker serving)--makes about 18 Crackers. Plus the carbs for the sweetener.
Total Carb Count: 7.11 g total carbs (for 1 Cracker serving) Plus the carbs for the sweetener.
*Note net carb count = Total carbs - fiber. Carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.
Ingredients
- 1 batch Graham Crackers (see recipe above)
Instructions
- Place the crackers in the bowl of a food processor.
- Process until the crackers turn to crumbs, about 30 seconds to 1 minute.
- Use as directed in recipes
Notes
Net Carb Count*: 5.87 g net carbs (for 1/4 cup serving)--makes about 4 cups
Total Carb Count: 7.99 g total carbs (for 1/4 cup serving)
*Note net carb count = Total carbs - fiber. Carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.
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