So let's get crackin'....
I am not a big bread eater. I've never been a fan of sandwiches, toast, buns, etc. But crackers are a whole different category. My absolute favorite snack is peanut butter & graham crackers. Can you say "healthy nutter butter cookie knock off". LOL! I have been determined to recreate a somewhat simple, grain-free version to satisfy this childhood indulgence and I can finally say (in the words of Professor Higgins from My Fair Lady) "By George, She's got it!"
Grain-Free Graham Crackers
(these are gluten-free, and dairy-free)
1/4 cup coconut flour
3/4 cup almond flour
2 Tablespoons coconut sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1 Tablespoon honey
1 egg, slightly beaten
1 teaspoon vanilla
1 Tablespoon coconut oil, melted
Preheat oven to 375 degrees.
Line a large cookie sheet with parchment paper.
In a medium mixing bowl, combine coconut flour, almond flour, coconut sugar, salt, baking soda, & cinnamon. Stir to combine.
In a separate small bowl mix together honey, egg, and vanilla.
Add wet ingredients to dry ingredients and stir until moistened. Stir in melted coconut oil. Dough should form a stiff ball. Chill in the refrigerator for at least 10 minutes.
Roll the dough out to 1/8" thickness (i.e. super thin) between 2 sheets of parchment paper.
Remove top sheet of parchment paper and cut dough into desired shape using small cookie cutters or a pizza wheel.
Bake for 6-7 minutes, or until edges are starting to brown.
Remove from oven, cool for 1-2 minutes & break into crackers.
Store in an air-tight container.
I prefer to slather mine with some fresh-ground peanut butter and a slice of banana, but to each their own.