Grain Free Graham Crackers

Remember Teddy Grahams?  Gosh, I loved those things as a kid.  But these easy, Grain Free Graham Crackers are even better than the Teddy Grahams and graham crackers I remember.   These mini Paleo crackers are a great kid-friendly alternative to what you can find in stores.  They are grain free, gluten free, egg free, sweetened with dates and honey and cook in minutes.

Did you ever wonder why graham crackers are called “crackers”?  I mean, they’re a whole lot more like a cookie.  It’s my guess that they were named crackers instead of cookies to trick parents into buying them for their kids.  Since, most parents feel that crackers are perfectly healthy while cookies are a treat.  You think?

However, looking at a box of store bought graham crackers, the ingredients are anything but healthy.  Even many of the gluten free brands contain a long list of ingredients, added thickeners and preservatives.

But not these Grain Free Graham Crackers.  This recipe is made with simple, real food ingredients.  Including: shredded coconut, raw almonds, pumpkin seeds, dates, honey, cinnamon and salt.  A healthy graham cracker option for kids (and adults).

How to Make Grain Free Graham Crackers

First, preheat oven to 350 degrees F.  Then, add all ingredients to food processor.  Blend for 3-5 minutes, stopping to scrapes the sides every so often.

Remove the mixture from the food processor and roll into a ball.  If the mixture is too crumbly, place it back in the food processor, add an additional teaspoon of honey and blend another minute.

Next, flatten the ball of dough and roll between two sheets of parchment paper.  The dough should be about 1/4″ thick.

Cut out shapes for the graham crackers and place them on a baking sheet.  This can be done by using miniature cookie cutters, or simply cutting the crackers into square shapes with a knife or pizza cutter.  Large cookie cutters won’t work – the dough is too fragile.

Next, bake the crackers in the oven at 350 degrees for 6-10 minutes.  Baking time will depend on the shape, size and thickness of the crackers.

Lastly, remove the crackers from the oven and cool to room temperature.  Note: it’s best to let them cool on the baking sheet a few minutes before transferring them to a cooling rack.

These crackers can be stored at room temperature for 5-7 days or in the fridge for up to two weeks. 

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