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Health Starts in the Kitchen

Health Starts in the Kitchen

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Home / Recipes / Desserts, Sweets & Treats / Grain Free Graham Crackers

Grain Free Graham Crackers

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Homemade Grain, Gluten & Nut Free Graham Crackers (Paleo Friendly) What’s your favorite way to enjoy a Graham Cracker? With an ice cold glass of milk or holding together a oozy-gooey s’more at a summer camp fire? Either way, my Grain, Gluten & Nut Free Graham Cracker Recipe will bring back all those treats you’ve been missing – in a HEALTHY way! Oh and if you’re going to be using these for s’mores – I encourage you to make homemade marshmallow, click HERE for my recipe – you can make them with or without the toasted coconut 🙂 Homemade Grain, Gluten & Nut Free Graham Crackers (Paleo Friendly)

Homemade Grain, Gluten & Nut Free Graham Crackers (Paleo Friendly)
5 from 2 votes

Homemade Graham Crackers

Print Recipe

Ingredients

  • 1/2 cup Coconut Oil (unrefined) or butter, room temperature
  • 1 large eggs
  • 1/4 cup coconut sugar
  • 1 tablespoon Organic Unsulphured Molasses
  • 1 teaspoon Vanilla
  • 3/4 cup organic coconut flour
  • 1/4 cup Arrowroot Starch
  • 1 1/2 teaspoon baking powder (aluminim free)
  • 1 pinch Sea Salt

Instructions

  • Preheat oven to 350 degrees F
  • In your food processor, combine butter, egg, molasses, vanilla, and coconut or maple sugar, process until smooth
  • Add in the rest of the ingredients, pulsing to combine
  • Roll our your dough between layers of parchment paper to 1/4 inch thick
  • Cut your rolled out dough into crackers of your desired size then transfer the cut dough on the parchment paper onto a cookie sheet.
  • Bake 8-10 minutes
  • Break crackers apart and allow to cool on a cooling rack
  • Enjoy!

May 25, 2014 · 25 Comments

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Comments

  1. AvatarV says

    February 26, 2018 at 7:14 pm

    Do you mean coconut oil at room temperature as in melted coconut oil?

    Reply
    • AvatarHayley Ryczek says

      February 27, 2018 at 3:06 pm

      Unless otherwise noted, coconut oil is measured solid.

      Reply
  2. AvatarVian says

    February 11, 2016 at 9:59 pm

    I really wanted to make cheesecake with a graham cracker crust for valentines day (my all time favorite dessert!) so I made a batch of your graham crackers yesterday. I subbed honey for the sugar, but kept everything else the same. I’m not sure you realize how thick 1/4 inch is. Most store-bought crackers and graham crackers are maybe 1/8″ thick. So I rolled mine to 1/8″ thick between 2 pieces of plastic wrap. Then I cut them into squares and transfered them carefully to a baking sheet with parchment paper on it. My mom, who’s kitchen I was using at the time, said “Why don’t you just roll it out directly on the parchment paper?” Thanks for pointing that out after I’m done! Anyway, I had to bake them longer than 8-10 minutes, more like 15-18. The first batch I pulled out early and they were still soft and not getting crisp as they cooled, but I was making graham cracker crust anyway, so I blitzed them in the food processor, spread the crumbs on the baking sheet, and baked for another 10 minutes at 300 degrees to dry them out/crisp them up. Now I have perfect crumbs for my cheesecake that I’ll make tomorrow.

    Then I decided to make a second batch and keep them as actual crackers to eat (I used to love them with applesauce on them, or dipped into yogurt. I baked them 15-18 minutes until they were golden brown and they were perfect. Next I will be making some marshmallows (from scratch with honey and maple syrup) and making s’mores!

    Reply
  3. AvatarTana says

    July 3, 2015 at 12:31 am

    5 stars
    Can you use regular molasses?

    Reply
    • AvatarHayley Ryczek says

      July 7, 2015 at 11:28 am

      Tana – I only keep Organic Unsulphured Molasses in my pantry, in theory they should both work the same, the regular is just not as healthy.

      Reply
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