Paleo Graham Crackers (No: gluten, grains, dairy, nuts, soy, cane sugar)

Summer for my family means swimming, fishing and a lot of camping.  When I was growing up, camping trips always, ALWAYS included s’mores.  And while I don’t carry on the Hostess donut, Tang (come on, you know you remember Tang!) and Snicker’s Bar traditions that took place in my childhood (there’s a reason why I struggled with my weight later on), I still need to have a s’more or two each summer.

Last year I released the National Best-Seller, Paleo Indulgences and in it, the nut-free Paleo Graham Cracker was born!  I make a batch or two every year, and because they freeze well and even last in an airtight container for up to 5 days, I can make them waaaay before our crazy summer adventures start.  And one less thing on the to-do list before a trip makes me a happy camper.

Enjoy this recipe from Paleo Indulgences!

Graham Crackers (re-printed from Paleo Indulgences)
Yields 24
No: gluten, grains, dairy, nuts, soy, cane sugar

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Dry Ingredients
  1. ¼ C Coconut Flour
  2. ¼ C Tapioca Starch
  3. ¼ C Arrowroot Starch
  4. 1 tsp Baking Powder
  5. ½ tsp Baking Soda
  6. 1 ½ tsp Cinnamon
Wet Ingredients
  1. 1/3 C Pure maple syrup
  2. 1 egg
  3. 2 tsp Pure vanilla extract
  4. ¼ C Coconut oil, melted
Instructions
  1. 1) Preheat oven to 350°.
  2. 2) Place the dry ingredients in a medium bowl and whisk to combine.
  3. 3) Add the maple syrup, egg and vanilla extract.  Mix well with a hand mixer.
  4. 4) With the mixer on low, slowly add the coconut oil. Blend well to incorporate.  Let the
dough rest for 3 minutes.
  5. 5) Pat the dough into a disc, cover in plastic wrap and refrigerate 15 -30 minutes.
  6. 6) Place refrigerated dough between 2 pieces parchment paper (big enough to fit on your baking sheet) and roll to a 1/4-inch thick rectangle.  Remove top piece of parchment, place bottom piece with the dough on the baking sheet.
  7. 7) Using a sharp knife, score the dough lengthwise into 6 sections, then across into 4 sections. (Or be independent and make them as large or small as you’d like!)
  8. 8) Poke dough all over with fork.
  9. 9) Bake 8 minutes, then pull the tray out and carefully (use a spatula) separate the crackers. Return the crackers to the oven and bake 5-10 minutes more, or until centers are cooked and edges are golden.
  10. 10) Cool on trays on wire racks. Store in an airtight container up to 5 days or freeze for up to 3 months.
The Healthy GF Life http://thehealthygflife.com/
 

Comments

  1. Barbara says:

    I love it when I find a site that uses Ziplist. I can pull things up from my phone or my computer and not have to print a recipe out. Any chance? I use PaleOMG and Jane’s Healthy Kitchen most so that I can do this. But everyone has such great recipes online and I love that. Just wish Ziplist was too. Im going to try your graham crackers and many more recipies I’m sure. :) Barb

  2. Hi Tammy,
    Will this reciepe work without the eggs? If I use a tapioca starch/water or EnerG Egg replacer?
    Thanks,
    Marci

    • Hi Marci! I haven’t experimented yet with this recipe minus the egg, so I can’t say for sure. But given that they bake for awhile so they’re crispy, they have a better chance of staying together. I would use 1 TBSP flax meal mixed with 3 TBSP hot water as a replacement. I have better luck with that, plus EnerG is simply starch and baking powder/soda (basically) so it’s already in the recipe. That works better for leavening, not binding. I find the flax gel aids in binding better. Hope that helps!

  3. Are sprouted breads still grain?

  4. So excited to try these! S’mores are a weakness of mine- crunchy, gooey, slightly sweet, fire-roasted bliss. Trying to find GF graham crackers are difficult (at least ones without oodles of ingredients).

  5. YUM! Trying these out soon!

  6. I REALLY can’t wait to try making these! I have missed graham crackers in the two years I’ve been gluten free. I also JUST bought a copy of Make Ahead Paleo! I see my life changing in the near future. :)

  7. Can I just use more tapioca starch instead of the arrowroot? I don’t have arrowroot on hand!

    • Hi! It’s a small amount of arrowroot so yes, additional tapioca should be fine. Potato starch would be even better though.

  8. Barbara Kossman says:

    UI cant have sugar what can I substitute for Maple syrup

  9. Victoria says:

    Would blue agave nectar work in place of pure maple syrup??

  10. I would love to make these…is it possible to sub almond flour for the portion of tapioca flour?? I need a lower carb subtitute. Thanks!

    • Hi Sarah! No, almond flour is not the same as tapioca flour/starch in recipes so it can’t be used as a sub. The starch is in there to give it the crispy texture that graham crackers have, without it, or with almond flour, it will just be a soft cookie.

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  1. [...] it was good. Then I made this version of s’mores ice cream, and it was even better with homemade GF graham crackers and homemade marshmallows. I made it on the same day our air conditioning died and so it was [...]

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