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Gluten Free Graham Crackers

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 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 20 cookies
Calories: 105kcal

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

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

Calories: 105kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 63mg | Potassium: 69mg | Fiber: 1g | Sugar: 4g | Vitamin A: 12IU | Calcium: 31mg | Iron: 1mg