I am thrilled to share these with you – 5 ingredients, take 10 minutes to mix up and are such a kid-friendly win! These are fabulous in lunch boxes, for a more nutrient-dense after school snack, or for making smores around the campfire. I love that the ingredients are not only simple, but that a batch of 24 crackers can be sweetened with only 2 tablespoons maple syrup. All five of my boys give these a hearty two thumbs up!
Paleo Graham Crackers
- 2 cups fine or finely sifted almond flour*
- 1 teaspoon baking powder
- 1 pinch salt
- 1 egg
- 2 tablespoons melted coconut oil
- 2 tablespoons maple syrup or honey
- 1 teaspoon cinnamon
- 2 tablespoons coconut sugar
- Preheat oven to 325.
- Combine almond flour, baking powder, and salt in a medium mixing bowl. Add oil, syrup and egg and stir until well combined and forms a dough.
- Place mixed dough on a sheet of parchment paper. Place another sheet of parchment paper on top of the dough and roll out flat with a rolling pin or large flat sided glass. We enjoy these the thickness of graham crackers (about an 1/8 of an inch). Ideally it is a uniform thickness throughout, so it will cook at an even rate.
- Remove and discard the top sheet of parchment. If desired, combine cinnamon and sugar and sprinkle on top, pressing it down slightly into the dough (we enjoy it both with or without the cinnamon sugar topping). Pierce all over with a fork to help even baking, you can do this in an organized pattern or just scattered throughout. Use a knife or pizza cutter to cut into squares.
- Bake at 325 for 22-25 minutes until lightly browned. We like these best crunchy, but they are still enjoyable soft, and the longer you bake them, the crunchier they will be. Start checking on them at around 18 minutes, as the edges might be done then. The outer edges often cook first, so I will take them out of the oven, cut those edges off into crackers and put them on the counter to cool, then put the rest of the dough that is not browned or crunchy yet back in the oven. Repeat as needed.
- Keep in a sealed container at room temperature for 7-10 days. Good for 2-3 months in the freezer.
*I get my finely sifted almond flour from Sam's Club (Blue Diamond Finely Sifted), I've also seen Bob Red Mill's super fine almond flour at Winco and Walmart. The recipe will still work with a more coarse almond flour, they just won't have as great of texture.