I really wanted to make smores with my daughter this summer and so I needed a good grain-free graham cracker recipe. I am not a huge fan of almond flour so I tried my hand at inventing a recipe with coconut flour as the primary ingredient. It is hard to achieve a crisp texture with coconut flour so I added in some arrowroot powder to see if that made a difference. It did and these come pretty close to the real thing! The flavor is there and I just know these will be good for smores which I plan to make soon!
NOTE: These are best when allowed to cool about 30 minutes. Reminder: these are made with coconut flour and won’t be as crisp as you might find with almond flour or even grains. But they were a nice alternative!
Grain Free Graham Crackers
- 1/4 pound pastured butter, softened
- 1 whole egg
- 1/4 cup raw honey
- 2 tsp blackstrap molasses
- 1 tsp vanilla
- 3/4 – 1 cup coconut flour
- 1/4 cup arrowroot powder
- 1 1/2 tsp aluminum-free baking powder
- 2 tsp cinnamon
- 1/4 tsp sea salt
In a bowl, combine the dry ingredients using only 3/4 cup of the coconut flour.
In a food processor, blend together the softened butter, honey, vanilla and molasses. Add the egg and beat until incorporated into a soft batter.
Add in half of the dry ingredients to the wet ingredients. Then slowly add in the other half. If the dough is still wet and batter-like, then add more coconut flour, a tablespoon at a time. The dough should come together into a ball. When it does, you are done and can stop adding coconut flour. I used 3/4 cup and then added 2 more tablespoons.
Remove your ball of dough and cut it in half. Place each on a piece of wax paper (I like these wax paper sheets and you will see why in a minute). The dough can now be refrigerated overnight if you plan on making the crackers another time.
When you are ready to use the dough, remove from the fridge and bring to room temperature.
Place a silpat on your counter and place one of the dough discs on top. With the wax paper sheet on top of the ball, roll out with a rolling pin until the dough is 1/4 inch thick. This method will allow you to simply place the silpat on your baking sheet to bake.
Use a pizza cutter to draw lines on the dough about 2 inches apart. Use a fork to prick small holes in the dough. This will give it the authentic graham cracker look and feel and also help you separate the crackers when they are done baking.
Bake at 350 degrees F for 9 – 11 minutes. The crackers will still be soft when you remove then from the oven but brown at the edges. When they cool they will harden and be firm and crisp.
Once cooled, break apart and store in an airtight container for about a week. Enjoy with this homemade nutella spread!
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