Coconut Flour Graham Crackers

Recipe Description:

These crackers are a pretty good substitute for their wheat cousins. More dense and more filling, they would make a nice lunch paired with some apple slices and nut butter with a tall glass of raw milk. Of course, you can totally feel free to squish some dark chocolate and homemade marshmallows between them, or even use them as a base for an ice cream sandwich!
The toughest part of this recipe is rolling the dough out thin enough. Thicker crackers will be more on the soft side, like a graham cookie. I’ve adapted this recipe from The Joyful Abode.

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Servings: 24 crackers

Difficulty: Moderate

Recipe Ingredients:

3/4 cup grass-fed butter OR coconut oil, softened (not in liquid state)

1/4 cup sucanat or rapadura

1/4 cup raw honey

1 tablespoon blackstrap molasses

1 teaspoon pure vanilla extract

3 pastured large eggs, room temperature

1 3/4 cup coconut flour, sifted

1/2 cup blanched almond flour

3 tablespoons of arrowroot starch*

2 teaspoons aluminum-free baking powder

1 teaspoon cinnamon

1/2 teaspoon sea salt

Recipe Instructions:

Preheat oven to 350 degrees. Line 2 sheet pans with parchment paper and set aside.

In a stand mixer, cream together butter, sucanat, honey and molasses. Add vanilla and eggs. Beat until well combined.

Sift together dry ingredients. With the mixer on low, slowly pour the dry ingredients into the wet and beat until a dough forms. Allow to site for five minutes to allow the coconut flour to soak up moisture and become more manageable.

Divide dough into two balls. Place each ball onto one of the parchment lined cookie sheets. Pat down into a rectangularish shape and then place another piece of parchment on top of the dough. Use a rolling pin on top of the parchment to roll the dough into 1/8" thickness. Remove the parchment paper and repeat with the other dough ball.

Score the rolled out dough with a pizza cutter into 3" square pieces. Prick the dough all over with a fork. Repeat with remaining dough.

Place both sheets in the oven and bake for 10 minutes. Rotate the sheets halfway through for more even baking.

Remove from the oven and cool on the baking sheets. Break into squares. Crackers will be kinda soft at first. I found that leaving them out, uncovered for a day crisped them up (though this may not work in a humid environment). Store at room temperature in a cookie jar to maintain crunch.

* The arrowroot starch may be omitted completely in this recipe. I added it because I think it helps to get a better crunchy cookie. Next time I make these, I will probably decrease the coconut flour to 1 1/2 cups and increase the arrowroot starch to 1/3 cup to get an even better texture.

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

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