Graham Crackers {coconut flour}

You can use unsalted butter or cacao butter as a substitute for coconut oil. Use the coconut oil that is filtered so the flavor of coconut is not strong.

I've used both softened and melted coconut oil so both work. After adding all the liquid ingredients Let the batter sit for a moment to absorb the moisture.

Servings: crackers

Calories: 40kcal

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

US Customary - Metric

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.

Video

Nutrition