I did it! It’s quite amazing actually. I am so not a recipe maker. A recipe modifier perhaps. And an awesome recipe tester. But holy cow it is a major feat for me to actually create a recipe. And that I did!
I have been trying to find a grain free, GAPS legal graham cracker recipe that is S’more worthy for over 2 years. I have done a lot of searching, and baking, and testing, and finally decided to get daring. In preparation for our last camping trip I spent one entire day fiddling around and finally came up with these. They are grain free, GAPS legal, egg free, and you are going to want to pin them for later. OH, YEAH!
This recipe is most easily made in a food processor, but you can certainly use a pastry cutter and some old fashioned arm muscle.
Graham Crackers – Grain Free, GAPS Legal
6 tbsp coconut flour (sift if lumpy)
1.5 cups almond flour (blanched is best)
1 tablespoon gelatin
1/2 tsp baking soda
1/4 tsp sea salt
1 tsp (or more!) ground cinnamon
1/2 cup (8 tbsp) butter, no salt
5 tbsp honey
5 tbsp water
1/2 tsp vanilla
Preheat oven to 350 degrees.
In food processor or large bowl, mix well the coconut flour, almond flour, gelatin, baking soda, salt and cinnamon. Cut in (or pulse in if using food processor) butter until mix is moist and butter is blended in. Mix in honey, water, and vanilla.
At this point you want the dough to become a traditional doughy ball. If it is too moist, then slowly add small amounts of coconut flour until you get a dough ball that is not too sticky. Not too much or it will be too dry to roll out.
Line a cookie sheet with parchment paper and transfer the dough ball to the middle. Cover with another sheet of parchment paper, and roll! This takes some practice, but you want to roll it to be about 1/8-1/4 inch thick and to fill up as much of the pan as possible. The closer to 1/8 inch thick, the better.
Remove top parchment paper and use a rolling pizza cutter or a knife to cut it into 2 inch squares. You can get fancy and use a fork to prick tiny holes in the top of the dough.
Bake for about 20 minutes, until the dough begins to get brown on the edges and top. Remove from oven and let cool completely.
At this stage the crackers will still be soft. Try to resist eating them all!
Once cool, turn oven back on to 200 degrees. Return pan to the oven for approximately 3 hours, or until crackers are golden all over and mostly dry. This is the part that makes them crunchy and S’More worthy! The longer you leave them, the harder and crunchier they will get.
Remove from oven, cool, and break apart into individual crackers. Store in air tight container, saving the cute square ones for your S’mores adventures. Snack on the crunchy edge pieces, or use as a yummy yogurt topping.
note: I have not (yet) made this recipe using an alternative for butter. Tallow, coconut oil, and avocado oil would all be options I might try. If you do make them dairy free, please let me know how they turn out!
Do you have a traditional camping treat? Tell me about it in the comments!
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