Honey Graham Crackers
Honey Graham Crackers
Everyone loves graham crackers. They’re great with milk, they can be used to make pie crusts and they can be turned into s’mores and frosting-filled cookies. Makenna in particular has childhood memories of eating graham crackers with milk while watching cartoons—which, to be clear, we don’t necessarily advise, but they’re just simple, delicious and really that good. This Paleo rendition is so versatile, making them a must-have in the pantry, and we think you’ll absolutely love them.
Ingrediënten
yield: 18 to 20 crackers
- Âľ cup 100 g plus 2 tbsp (16 g) cassava flour, plus additional as needed
- 3 tbsp 21 g ground golden flaxseed
- â…“ cup 63 g maple sugar
- ÂĽ tsp kosher salt
- ÂĽ tsp baking powder
- ÂĽ tsp baking soda
- 7 tbsp 84 g ghee
- 2 tbsp 30 ml plain unsweetened almond milk
- 1 tbsp 15 ml raw honey
- ½ tsp pure vanilla extract
Instructies
- Preheat the oven to 350°F (177°C) and line two 13 x 18–inch (33 x 45–cm) baking sheets with parchment paper.
- In a medium bowl, combine the cassava flour, flaxseed, maple sugar, salt, baking powder and baking soda.
- Fluff the ingredients with a fork to combine them thoroughly.
- For the best results, use your fingers to incorporate the ghee into the flour mixture.
- Alternatively, you can use a small wooden spoon or spatula.
- In a small bowl, whisk together the almond milk, honey and vanilla until they are smooth.
- Add the milk mixture to the flour mixture and mix the two until the dough comes together.
- Divide the dough in half and place one-half back in the bowl, covering it with plastic.
- Grab two pieces of 13 x 18–inch (33 x 45–cm) parchment paper.
- Lightly dust one sheet with cassava flour, then place the first half of the dough onto this piece, lightly dusting the dough with more flour.
- Lay the second sheet on top and roll out to approximately ÂĽ inch (6 mm) thick.
- Cut the dough into 2½ x 2½–inch (6 x 6–cm) squares.
- Transfer the squares to one of the prepared baking sheets, placing the squares about 1 inch (2.
- 5 cm) apart.
- Gather the dough scraps and reroll them until all the dough is used.
- Repeat this process with the other half of the dough.
- Before baking the graham crackers, you can optionally give them the “graham cracker look” by scoring down the middle of each cracker with a knife, being careful not to cut all the way through.
- Then add six holes per half using the pointed end of a chopstick.
- Bake the graham crackers for 10 to 12 minutes, or until the edges begin to turn brown.
- Remove the graham crackers from the oven and let them cool on the baking sheets.
Notes / Tips / Wine Advice:
Store the graham crackers in an airtight container at room temperature for up to 1 week.
