Having celiac disease can make me feel left out and deprived of pleasurable food. It’s important what I can eat tastes great as to ease the sting of it all.
Graham Crackers
This graham cracker recipe is a staple for many of my dessert recipes. I usually make once a month and have on hand to make meal prepping easier. Yes, I meal prep for my meal prepping but I really don’t have a choice.
I adapted the recipe from my garlic onion chive cracker recipe. I do that often as once I find something I like, it’s easy to switch up the seasoning to have another delicious option.
Ingredients
Instructions
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Start by making a flax egg.
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Add 1 1/2 tablespoons of ground flaxseed meal and 1/3 C of water to a small bowl. Mix with a fork and set aside for 5 minutes or until thickened.
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While your flax egg percolates add the following ingredients to a large bowl.
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2 1/4 C Bob’s Red Mill almond flour
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1 t baking powder
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1 t Penzeys’ Cake spice
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1/4 t Redmond Real salt
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Blend well with a fork.
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Then add your flax egg, 2 tablespoons of extra light olive oil and 2 tablespoons of pure maple syrup, mixing well.
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Cover and refrigerate your mixture for 30 minutes or until you are ready to make. I’ve let these sit overnight and they roll just as well.
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When you’re ready, press, pinch and shape your dough on a piece of parchment paper forming a circle.
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Place another piece of parchment paper on top and roll your dough until its 1/4 inch thick.
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Remove the top piece of parchment paper. Shape the raggedy edges of your dough with your fingers then slice into two-inch cracker pieces.
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Transfer to a parchment lined cookie sheet.
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Bake for 20 minutes at 350° or until the crackers are golden and darkened. I check these at 20 minutes and remove any crackers that are done, usually the outer crackers. Bake the remaining crackers for another 5-10 minutes or until your desired color and texture.
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Allow to cool then store in an airtight container. Eat plain or spread some peanut butter on them. I also crunch a bunch up and store for later recipes.
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Note
*Substitute 1/2 t ground cinnamon & 1/2 t ground ginger for Cake spice OR just use 1 t of cinnamon