Today’s recipe is so fun – Paleo Graham Crackers! This takes me right back to being a kid, which in my mind wasn’t all that long ago…
Now I know that most people associate graham crackers with the good, old smore, but those always seemed to be a too sweet for me. I preferred a graham cracker slathered in peanut butter. The sticky, crumbly, gooey deliciousness of that afternoon snack couldn’t be beat. But a few things have changed since my younger days, namely my switch to a real food diet free of gluten and excess refined sugar.
So it was that longing for a childhood favorite that led to the development of today’s recipe and after a few tweaks, I think I finally nailed it! These Paleo Graham Crackers are perfectly crispy and crumbly and they have that slightly sweet and nutty taste of my old standby.
I use two different gluten-free flours for this recipe. It’s the mix of the two that gives these Paleo Graham Crackers the perfect texture! Cassava flour is the base of the recipe and tigernut flour gives them that “whole wheat/nutty” taste and texture. Instead of white or brown sugars, I used honey and molasses to sweeten them and added a touch of cinnamon for added flavor.
Of course these are the perfect vehicle for some almond butter or if your feeling fancy, some Chocolate Coconut Almond Spread. Over the next few weeks, I plan to experiment with using these Paleo Graham Crackers as the base for some other delicious gluten-free desserts so stay tuned!
A quick note on my favorite products used to make Paleo Graham Crackers:
I’ve been excited about cassava flour ever since I first heard about it. In many recipes, it can be used one for one in place of wheat flour, but without the gluten! I purchased my first bag of Otto’s Cassava Flour a little while ago and have never looked back. Cassava flour is the perfect base for these Graham Crackers.
I introduced you to tigernuts in this post a few weeks ago. If you haven’t gotten around to trying these out yet, snap to it! Tigernut flour is the key to getting the perfect graham cracker texture and they also impart a slight nutty sweetness to this recipe.
A good high quality blackstrap molasses will give you extraordinary flavor, satisfying sweetness, and some B6 as well as some key minerals – calcium, magnesium, iron, manganese, and potassium.
Finally, parchment paper is key to rolling out this sticky dough. I love this unbleached parchment paper for this task.
- 3/4 cup cassava flour
- 1/4 cup tigernut flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1 egg
- 1/4 cup coconut oil, melted and cooled slightly
- 2 Tablespoons local honey
- 1 Tablespoon blackstrap molasses
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees.
- Combine the dry ingredients in a large bowl, cassava flour through cinnamon. Stir to combine.
- Combine the wet ingredients in a different bowl, egg through vanilla. Whisk to combine.
- Pour the wet ingredients into the dry and stir until no lumps remain and you have a sticky dough.
- Lay a piece of plastic wrap on the countertop and scoop the dough onto the wrap. Shape into a small rectangle and then wrap it up in the plastic.
- Place the dough into the refrigerator for 15 minutes.
- Lay a piece of parchment paper the size of your cookie sheet onto the countertop. Transfer the dough to the parchment and cover with another sheet of paper the same size.
- Using your rolling pin, roll out the dough to just under 1/4 inch thickness in the shape of a rough rectangle. Remove the top sheet of parchment and transfer the dough with the bottom sheet of paper to a cookie sheet.
- Use a sharp knife or a pizza cutter to cut the dough into the size graham cracker you desire and then prick each cracker with a fork several times.
- Place in the oven for 13-15 minutes or until the edges are lightly browned and the cookies have firmed up. They should still be just slightly soft.
- Right away, use the sharp knife or pizza cutter to cut along the lines you made earlier to break the crackers apart. Spread them out of the cookie sheet and let them cool. They will crisp up as they cool.
- Store in an airtight container.