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Graham Crackers

Graham Crackers

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.

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Description

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
  • 1 1/2 tbsp ground flaxseed meal
  • 1/3 cup water
  • 2 1/4 cup Bob’s Red Mill almond flour
  • 1 tsp baking powder
  • 1 tsp Penzeys’ Cake spice
  • 1/4 tsp Redmond Real salt
  • 2 tbsp extra light olive oil
  • 2 tbsp pure maple syrup
Instructions

  1. Start by making a flax egg.

  2. 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.

    3. While your flax egg percolates add the following ingredients to a large bowl.

  3. 2 1/4 C Bob’s Red Mill almond flour

  4. 1 t baking powder

  5. 1 t Penzeys’ Cake spice

  6. 1/4 t Redmond Real salt

  7. Blend well with a fork.

  8. Then add your flax egg, 2 tablespoons of extra light olive oil and 2 tablespoons of pure maple syrup, mixing well.

  9. 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.

  10. When you’re ready, press, pinch and shape your dough on a piece of parchment paper forming a circle.

  11. Place another piece of parchment paper on top and roll your dough until its 1/4 inch thick.

  12. Remove the top piece of parchment paper. Shape the raggedy edges of your dough with your fingers then slice into two-inch cracker pieces.

  13. Transfer to a parchment lined cookie sheet.

  14. 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.

  15. 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.

Note

*Substitute 1/2 t ground cinnamon & 1/2 t ground ginger for Cake spice OR just use 1 t of cinnamon

Keywords: snack
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Read it online: https://memeeats.com/recipe/graham-crackers/