Fall-Inspired Graham Crackers (GF, Paleo, Dairy-Free, Refined Sugar Free)
Author: Unconventional Cooks
Serves: 25 Crackers
- 2¼ cup Almond Flour
- 1 tsp baking powder
- ¼ tsp fine salt (or ½ tsp sea salt)
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 egg
- 2 tbsp honey
- In a bowl, mix together almond flour, baking powder, salt and spices.
- Add the egg and honey. At this point you want to use your hands. Knead until you the mixture is well combined into a dough.
- Cover the cookie dough and set aside in the fridge for 30 minutes.
- Preheat the oven to 325F.
- Place the dough onto a piece of parchment paper.
- Grab another sheet of parchment paper and place on top.
- Using a rolling pin, roll out the dough till it is about ¼-1/8" thick.
- Cut into 2.5" squares or 1.5" x 3" rectangles (or whatever size you prefer) with a pizza cutter or sharp knife.
- Place in the oven to bake for about 12-15 minutes.Watch your crackers carefully. Once the edges are slightly browning you know they are done.
- Cool for about 5 minutes before transferring them to a wire rack. Store in an airtight container.
You can eat them right away, or use them for pie crusts, cheesecake bases, crumbles, smores OR
Serradura :)
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/10/30/ginger-honey-graham-crackers-gf-paleo-dairy-free-refined-sugar-free/
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