S’More Worthy Graham Crackers – Grain Free, GAPS Legal, Allergy Friendly


smorestitle

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

Ingredients:

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

Directions:

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.

grahamcrackers

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.

grahamswithfork2

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.

finishedgrahams2tag

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!

Hope is contagious. Pass it on!

~ Nichole


25 Comments
  1. How about the marshmallow recipe with this to make smore’s?

  2. This is fantastic! I’ve been looking for a home made graham cracker recipe,and I use coconut and almond flours almost exclusively already. Thank you!

  3. If we can’t have honey, what could I sub? I use Stevia and Truvia but I’m sure the honey adds liquid/binder that those wouldn’t. Any ideas?

    • Hi Cathy. I wouldn’t recommend using a commercial stevia or truvia, which are both processed sugars. If you are using a pure stevia powder or granulated type sugar like rapadura, I think I would try dissolving it in 5 tbsp water before adding it in. Though I think if raw honey was not an option I would first try molasses, which would give a similar result to using a really dark honey. Hope that helps! If you change it up, please let me know how it turns out!

    • You can also make a past from dates and thin it with water to the same consistency as honey. Dates make great a great sweetener in baking.

  4. That would be PASTE not past. Ha Ha

  5. This may be a silly question, but is the gelatin supposed to be dissolved first or put on dry? I can’t wait to try these! Thanks.

  6. Do you think if I used ground sunflower seeds in place of the almond flour it would work? I can’t have nuts.
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  7. This recipe looks so good! I’m going to try putting my graham crackers in my dehydrator instead of back in the oven. A cooler solution on a hot day. We’ll see how that works!

  8. Hi! The ingredients say baking soda and the directions say powder, can you please clarify before I attempt these? Thanks so much!

  9. I made a different recipe with different proportions. I never tried it with the almonds, but, instead, substituted sunflower flour for the almonds so my little one could take it as her snack. There are lots of other kids with severe nut allergies that require I substitute it out on those occasions.

    Also, since honey may make a softer cracker, I put it in the dehydrator after baking them. They were nice and crispy :).

    • Hi virginia. My son has a sever peanut allergy
      Would you mine telling me your changes
      on the recipe. Unfortunately I am not a good
      cook I need to go by a recipe or It will not
      work. Lol. I am a mess in the kitchen :)
      Thank you
      Melanie

      • I’m not Virginia so I can’t say, but they should sub 1:1 Melanie.

  10. Can ground pumpkinseeds be used instead of the almond flour, and to the same ratio?

    Thanks

  11. Just made your recipe with coconut oil instead of butter, as my daughter is dairy free, and unfortunately, at 350 F for 20 min, the crackers burnt. :( As you can imagine, we did not put them in a 200 F oven for three hours after cooling, because they were already pretty crispy. ;) So, I think with coconut oil, a lower temperature is a must. I will say, the least burnt of the crackers definitely hint at the potential of this recipe and I will definitely try again at a lower temperature (and check them continuously, too!). Thank you for the recipe.

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