Gluten-Free Graham Crackers
Serves
| 16 |
Prep time
| 20 minutes |
Cook time
| 12 minutes |
Total time
| 32 minutes |
Dietary
|
Gluten-free
|
Meal type
|
Dessert, Snack
|
Once you bite into this slightly sweet, crisp and buttery gluten-free graham cracker, you'll long for a homemade s'more. Gluten-free never tasted so good!
Ingredients
- 1 1/4 cup Almond Meal (Ultra-fine)
- 1/2 cup Tapioca Starch
- 1/3 cup Mesquite Flour
- 1 teaspoon Baking Soda
- 1/2 cup Butter ((substitute coconut oil if making dairy-free))
- 1/3 cup Coconut Palm Sugar ((may substitute brown sugar))
- 1 tablespoon Honey
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Sea Salt
Directions
Step 1
|
Preheat oven to 350. In medium size mixing bowl add almond meal, tapioca starch, mesquite flour, salt, and cinnamon. Blend well and set aside. |
Step 2
|
Place butter (or coconut oil if making dairy-free), coconut palm sugar and honey into a mixer with paddle and mix until ingredients are nice and fluffy. |
Step 3
|
Reduce speed to low and slowly add the gluten-free flour blend to the creamed mixture. Mix until all flour is blended and dough forms. |
Step 4
|
Place the ball of dough between two sheets of parchment paper. Roll with a rolling pin to an 1/8" thick. Remove top layer of parchment paper. |
Step 5
|
Place a heavy piece of plastic or other straight edge as a guide along the rolled out dough. Using a pizza cutter, cut four rows in both directions making 16 crackers. Poke holes into the crackers with a fork. |
Step 6
|
Lift parchment paper with dough onto a cookie sheet and place in preheated oven. Bake for 12-15 minutes or until crackers are a golden brown. |
Step 7
|
Allow crackers to cool before separating. Store in an airtight container for up to one week. |
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