CRUNCHY GRAHAM CRACKERS

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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
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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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