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, 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!
Karen-Steve Calmes says
Silly question, but I was wondering if you could put those desiccant packets in the sealed container to help keep the crackers dry – much like the desiccant packets that are used in our bottles of vitamins.
Great question! I haven't tried the desiccant packets but they could work. What has worked for me is toasting them to refresh the crunch, and storing them in the refrigerator.
Wendy Smith says
Karen-Steve Calmes, I add food safe desiccant packets to all my SCD baked goods and it seems to help absorb some of the moisture.
Phyllis Nickerson says
YUMMY!
Thanks, Phyllis!