Honey Graham Crackers (Paleo/Gluten Free) (Edit recipe)

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A classic treat that is enjoyed in so many ways, it’s no wonder they’re everyone's favorite! You can enjoy them as is with a cold glass of milk, obviously great for s’mores, crumbled in cookies or even pulsed then turned into a pie crust! This version is made with Otto’s Cassava flour so they’re nut free as well as dairy, egg and gluten free!

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PREP TIME

20 minutes to 25 minutes

COOK TIME

10 minutes to 12 minutes

INGREDIENTS

10

Serves: 4-6

Ingredients

.75 cup Cassava Flour (Certified Non-GMO) - Otto’s Naturals, +2 TBSP as needed for consistency
3 Tbsp Golden Flaxseed Meal, ground golden flaxseed
.33 cup Maple Sugar, can sub granulated sugar
.25 tsp Kosher Salt
.25 tsp Grain-Free Baking Powder - Otto's Naturals
.25 tsp Baking Soda
7 Tbsp Ghee, can sub butter
2 Tbsp Barista Almond & Oat Milk - Three Trees, or milk of choice
1 Tbsp FS Honey - Shannon Farms
.5 tsp Vanilla Extract - Primal Palate

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350° and line two baking sheets with parchment paper.
Add cassava flour, ground flaxseed, maple sugar, kosher salt, baking powder and baking soda to a mixing bowl, fluff with a fork to combine.
Add the ghee into the dry ingredients and use your fingers to incorporate it, or use a small wooden spoon or spatula.
In a small bowl, add the almond milk, honey and vanilla. Stir together with a small whisk until the honey is fully incorporated, then add to dry ingredients and mix until the dough comes together. Divide dough in half and place one half back in the bowl, covered with plastic.
Roll out the other half in between two pieces of lightly dusted parchment paper to about ¼“ thick. Cut into 2½” x 2½“ squares and transfer to the prepared baking sheet about an inch apart. Gather scraps and reroll until dough is used. Repeating with the other half of the dough.
Before baking, score down the middle of each cracker with a knife, being careful not to cut all the way through. Add six holes per half using the pointy end of a chopstick. Both of these options are not necessary but do add that authentic “graham cracker” look. You should get approximately 18-20 crackers.
Bake for 10 to 12 minutes or until the edges begin to turn brown. Remove from the oven and let them cool on the baking sheet.
Store in an airtight container at room temperature for up to a week.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	378
Fat:	26 g
Carbohydrates:	39 g
Protein:	2 g
Cholesterol:	61 g
Sodium:	181 mg
Fiber:	3 g
Sugars:	16 g
Sugar Alcohol:	0 g
Calculated for total recipe.