Traditional graham crackers are made with graham flour, a coarsely-ground whole wheat flour, or regular whole wheat flour. Here's a grain-free, gluten-free version of graham crackers using coconut flour, egg whites, and maple syrup or honey.
As a kid I ate honey graham crackers however when I look at the ingredients on the package the first sweetener is cane sugar, and then honey and some other sugar-like ingredients. For these homemade crackers I use only whole food ingredients, including maple syrup or honey, egg whites, and ground cinnamon.
To get them crunchy, I roll them out to about ⅛ inch thickness and bake them for about 20 minutes on one side and then flip them to the other side. Once baked I store them in a sealed container keeping them crunchy and dry. If they soften up you can place them in a warm oven for five to ten minutes to restore the crunch. Enjoy!
Graham Crackers {coconut flour}
Ingredients
- 1 cup coconut flour
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon baking soda
- 4 large egg whites 8 tablespoons or ½ cup
- ½ cup coconut oil softened or melted
- ½ cup maple syrup or honey
Instructions
- Preheat your oven to 325℉.
- Prepare two baking sheets and parchment paper. You'll want at least three pieces of parchment paper to roll out the dough.
- Add all the dry ingredients to a bowl and blend well with a fork or whisk. You can also pulse in a food processor.
- Add the wet ingredients to dry ingredients and blend well with a fork. You can also pulse in a food processor. Let the batter sit for a moment to allow the coconut flour to absorb all the liquid.
- Press the dough together and then separate into two dough balls.
- For each ball of dough: Take two pieces of parchment paper, a bit larger than the size of your baking pan. Roll out each dough ball to about ⅛ inch thickness and in the shape of the baking sheet (rectangular).
- Gently score the crackers with a knife, either square or rectangular, and use a fork to add dot patterns (small holes up and down the crackers).
- Move the crackers on the parchment paper to the baking sheets and bake for 20 minutes.
- Take the crackers out of the oven and flip them over to brown the other side. Bake for about another 5 minutes or until browned but not burnt.
- Cool for about 15 minutes.
- Store the crackers in a sealed container in a dry place for a week or so, or in the refrigerator for a few months. I think they stay crunchier and last longer in the refrigerator. I imagine you can freeze them as well.
Phyllis Nickerson says
YUMMY!
Thanks, Phyllis!