Gluten Free Graham Crackers

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These gluten free graham crackers are the perfect light snack with a cup of tea or coffee. Try making sandwich cookies with nut butter and jam, or use to make a healthier s'more! I have better results with making my own oat and buckwheat flour at home, rather than buying store milled flours.

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 105kcal

Author: Michelle Miller

Ingredients

Dry

1 1/4 cup blanched almond flour
1 cup oat flour (a little less than 1 cup rolled oats processed in a blender or food processor)
1/4 cup buckwheat flour (buckwheat groats processed in blender)
1 tablespoon arrowroot powder
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger

Wet

3 tablespoons coconut oil (melted)
3 tablespoons honey
1 tablespoon blackstrap molasses
1 egg
1 teaspoon vanilla

Instructions

In a mixing bowl, mix together dry ingredients.
In a separate bowl, add all wet ingredients, and mix well.
Add the wet mixture into the dry ingredients, and stir until there are no more dry spots.
The dough will be sticky. Put it on a sheet of parchment, and fold the parchment over it. Use a rolling pin to spread the dough into a thin (1/4 inch), even layer.
Place it in the freezer flat for an hour or overnight.
When taking it out of the freezer, use the rolling pin again to ensure the layer is as even as possible (otherwise, the thinner parts will burn).
Preheat oven to 325 degrees f.
Use a cookie cutter to cut into shapes, or just cut into squares. Place on a lined cookie sheet.
Bake for 15-17 minutes. Open the oven door to release some heat, then close the door, leaving the cookies in to crisp for another 10 minutes.
The cookies stay fresh best stored in the refrigerator or freezer.

Nutrition