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CRUNCHY GRAHAM CRACKERS

You can use them to make ice cream sandwiches, cover them with almond butter, or just eat them out of the bag. 
These crackers will remind you of a graham cracker, but without all the added guilt!


CRUNCHY GRAHAM CRACKERS

Recipe by healthysprinkleCourse: Dessert, SnacksDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

10

minutes

Ingredients

  • 1 tbsp golden flaxseed meal (6 g)

  • 6 tbsp water (90 ml)

  • 2,5 tbsp shredded coconut (15 g)

  • ½ cup coconut flour (65 g)

  • ½ cup and 1 tbsp tapioca flour (65 g)

  • 7 tbsp almond meal (45 g)

  • 8 tbsp coconut sugar (75 g)

  • 1 pinch of salt

  • 2 pinches of baking soda

  • 7 tbsp melted coconut oil (100 ml)

Directions

  • Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken.
  • Meanwhile in a large bowl, whisk the shredded coconut, coconut flour, tapioca flour almond meal, coconut sugar, baking soda, and salt.
  • Add the coconut oil to the flaxseed mixture and stir well.
  • Then add the flaxseed mixture to the dry ingredients stirring until blended into a cohesive dough (you can also do this in a food processor).
  • Cover the bowl and chill the dough for 30 minutes.
  • Preheat oven to 320ºF (160°C) and line a large cookie sheet with parchment paper. Transfer the chilled dough to a large sheet of parchment paper; top with the second sheet of parchment paper. Using a rolling pin, roll the dough to 1/8-inch thickness. (not too thin).
  • Using a knife or pizza cutter, cut into 2.5-inch squares; transfer squares to the prepared sheet.
  • Bake in preheated oven for 10 minutes, until golden brown (they will still look slightly soft–will harden as they cool).
  • Allow the crackers to cool completely on a wire rack, about 30 minutes. Store in an airtight container.
 

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