Grain-Free Graham Crackers

Graham crackers.  So much happiness in a little cracker that you take for granted until you can’t have them.  There was a passable substitute I could buy when our only restriction was gluten, but as the rest of the grains had to be removed, those were no longer an option.  This meant no yummy graham cracker treats as part of afternoon snack and, more importantly, no more s’mores.  This was a BIG problem, especially for my youngest daughter who feels that the only purpose of a fire outside is for cooking hot dogs and making s’mores.  This past winter I made it a goal to have graham crackers ready before our Memorial Day weekend trip to camp and with only a few tries I nailed it!  This is of course due in large part to the hard work of others, but my girls are happy so I am happy.  My recipe is very close to what I found on freeeatsfood.com – check out the original if you want (http://freeeatsfood.com/2012/01/21/golden-honey-grahams/).  I would recommend floating around this website, it has a lot of good inspiration.  I just tweaked that recipe to make it safe for us and to suit our taste.  Feel free to play with it yourself and share your findings.  BTW you can find the recipe for grain-free marshmallows here and if you can handle the small amount of cane sugar in Hershey’s Dark Chocolate, you too can have s’mores again.

Graham Crackers

 

316 g all-purpose flour mix

1/3 cup beet sugar

1 Tbsp flaxseed meal

½ tsp baking soda

½ tsp xanthan gum

½ tsp plain salt

½ tsp cinnamon

60 g (5 Tbsp) shortening

45 g (3 Tbsp) milk

63 g (3 Tbsp) honey

1 Tbsp vanilla

Mixture of ground cinnamon and beet sugar

 

Add dry ingredients in Ninja mixing bowl with mixing blade in place.  Pulse to combine.  Add remaining ingredients and mix until dough forms, stopping to scrape sides as needed.  Remove from mixing bowl and wrap in plastic, chill for about 1 hour.

 

Pre-heat oven to 350 degrees and line a sheet pan with parchment paper.  Divide dough into quarters, place one quarter between two pieces of plastic wrap.  Roll the dough out 1/8 inch thick between the plastic wrap and cut into 2 inch squares and prick with toothpick for traditional graham cracker look.  (If the dough seems like it is cracking while you work with it, knead it a bit in your hands to warm it up.)

 

Transfer dough to prepared baking sheet, sprinkle with cinnamon/ sugar mixture and bake on center rack in preheated oven for 7-8 minutes or until golden. They will seem soft when first taken out of the oven, but crisp up as they cool.

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