Description

These homemade paleo graham crackers are crispy, crunchy and delicious! Great on their own or made into s'mores.

Ingredients

Scale

1 cup Beth Blends Nut/Cassava Free Flour (100g) spooned then leveled
2 Tbsp coconut sugar (23g)
1/2 tsp cinnamon
1/4 tsp salt
3 Tbsp non-hydrogenated shortening, room temp (34g)
2 Tbsp raw honey
1 tsp water
1/2 tsp vanilla extract

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Instructions

Preheat your oven to 350 degrees F.
In a medium-sized mixing bowl, combine the dry ingredients. This includes the flour, coconut sugar, cinnamon and salt.
Mix in the wet ingredients (shortening, honey, water and vanilla), first with a spatula, then use your hands to knead the dough. The dough may appear to dry at first, just keep working it with your hands.
Roll the dough into a ball and flatten it on a sheet of parchment paper. Place another sheet of parchment paper on top and roll the dough into a rectangle about 8" x 10" and 1/8 - 1/4 inches thick.
Cut graham cracker shapes. Use a sharp knife or pizza cutter to cut the graham cracker dough into rectangles. I made each rectangle about 2" x 4.5". You can use a fork to poke holes in the dough for a more realistic graham cracker look.
Place the graham crackers (on parchment paper) in the oven and bake at 350 degrees for 10-12 minutes or until edges are golden brown.
Remove the graham crackers from the oven. Re-cut them, then allow them to cool on the pan for 10 minutes.
Flip the graham crackers and bake again at 350 degrees for 5-6 minutes.
Remove the graham crackers from the oven and cool them to room temperature on the baking pan.

Notes

For best results, measure ingredients by weight, when given.

Storage

These homemade paleo graham crackers are best eaten within a couple days. After that, they lose some of their crunch. I suggest storing them in an open container at room temperature or in the fridge for up to 4 days to preserve their taste and texture.