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Paleo Graham Crackers – Gluten Free and Delicious!

This recipe for Paleo Graham Crackers from Paleo Indulgences is easy to make and will satisfy for your craving for something crunchy and sweet. They’re gluten-free and delicious!

Batch of graham crackers on a baking sheet.

You can use them to make a paleo version of S’mores or enjoy them plain as an after-school snack.

Ingredients

For this sweet cracker recipe, you need the following ingredients:

  • Coconut Flour
  • Tapioca Starch
  • Arrowroot Starch
  • Baking Powder
  • Baking Soda
  • Cinnamon
  • Maple syrup
  • Egg
  • Pure vanilla extract
  • Coconut oil

How To Make Paleo Graham Crackers

Begin by preheating your oven to 350° Fahrenheit. 

Place the dry ingredients in a medium bowl and whisk to combine. Add the maple syrup, egg, and vanilla extract. Mix well with a hand mixer.

With the mixer on low, slowly add the coconut oil. Blend well to incorporate. Let the dough rest for 3 minutes.

Pat the dough into a disc, cover in plastic wrap, and refrigerate for 15 -30 minutes.

Place the refrigerated dough between 2 pieces of parchment paper (big enough to fit on your baking sheet) and roll to a ¼-inch thick rectangle. Remove the top piece of parchment and place the bottom piece with the dough on the baking sheet.

Using a sharp knife, score (cut, but not all the way through) the dough lengthwise into 6 sections, then across into 4 sections. (Or be independent and make them as large or small as you’d like!). Poke the dough all over with a fork.

Baking Time

Bake for 8 minutes, then pull the tray out and carefully (use a spatula) separate the crackers. Return the crackers to the oven and bake for 5-10 minutes more, or until centers are cooked and edges are golden.

Cool on trays on wire racks. Store them in an airtight container for up to 5 days or freeze for up to 3 months.

Paleo Graham Crackers

These Paleo graham crackers are gluten-free, grain-free, and delicious!
4.86 from 14 votes
Print Pin Rate
Course: Desserts
Cuisine: Paleo
Prep Time: 40 minutes
Cook Time: 8 minutes
Total Time: 48 minutes
Servings: 6 servings
Calories: 192kcal

Ingredients

Dry Ingredients

  • ¼ cup Coconut Flour
  • ¼ cup Tapioca Starch
  • ¼ cup Arrowroot Starch
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 1 ½ teaspoon Cinnamon

Wet Ingredients

  • cup Pure maple syrup
  • 1 egg
  • 2 teaspoon Pure vanilla extract
  • ¼ cup Coconut oil melted

Instructions

  • Preheat oven to 350°.
  • Place the dry ingredients in a medium bowl and whisk to combine.
  • Add the maple syrup, egg and vanilla extract. Mix well with a hand mixer.
  • With the mixer on low, slowly add the coconut oil. Blend well to incorporate. Let the dough rest for 3 minutes.
  • Pat the dough into a disc, cover in plastic wrap and refrigerate 15 -30 minutes.
  • Place refrigerated dough between 2 pieces parchment paper (big enough to fit on your baking sheet) and roll to a ¼-inch thick rectangle. Remove top piece of parchment, place bottom piece with the dough on the baking sheet.
  • Using a sharp knife, score the dough lengthwise into 6 sections, then across into 4 sections. (Or be independent and make them as large or small as you’d like!)
  • Poke dough all over with fork.
  • Bake 8 minutes, then pull the tray out and carefully (use a spatula) separate the crackers. Return the crackers to the oven and bake 5-10 minutes more, or until centers are cooked and edges are golden.
  • Cool on trays on wire racks. Store in an airtight container up to 5 days or freeze for up to 3 months.

Notes

***Recipe reprinted from Paleo Indulgences with permission.

Nutrition

Serving: 4crackers | Calories: 192kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 205mg | Fiber: 1g | Sugar: 12g
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Paleo graham crackers on parchment paper

Paleo Indulgences

For some, starting and sticking to a paleo diet is not a problem. But many starting the new lifestyle struggle to find food that has a sense of familiarity. You know –  comfort food.

For those people – like me – Tammy Credicott’s book Paleo Indulgences: Healthy Gluten-Free Recipes to Satisfy Your Primal Cravings hits the spot. She has created paleo versions of scones, muffins, quick bread, cupcakes, brownies, crackers, and so many more tempting treats that no one has an excuse for straying off the paleo path.

Paleo Indulgences Cookbook.

The book starts off with Tammy’s introduction and explanation of why she follows a paleo/primal diet and the results that she and her family have seen as a result of their dietary changes. I like how in the About the Book section she writes in a down-to-earth tone. She is not trying to cram the paleo lifestyle down our throats.

She further explains in the book what paleo/primal is, the do’s and don’ts, the 80/20 philosophy (basically if you are good most of the time, you can give yourself a little break every now and then and enjoy a paleo treat). The book also covers many of the ingredients on a paleo diet.

At the beginning of the book is a thumbnail recipe table of contents. I love this part because it makes it easy to find inspiration and locate the recipes that I want to make.

So far I have tried several of her recipes, like the Broccoli Beef pictured below, with good results.

Beef and broccoli in a skillett.
Broccoli Beef

Tammy’s recipe for One-Minute Chocolate Cake had better results than non-paleo microwavable cupcakes that I have made in the past. The batter rose nicely while it cooked and then settled a bit after it cooled. So far I have had it twice – the second time I threw in a few chocolate chips. (I am bad like that.)

Chocolate mug cake.
One-Minute Chocolate Cake

The Candied Coconut Walnuts are FABULOUS! They only take a few simple ingredients and take no longer than 20 minutes to bake. The first time that I made them I did not have enough walnuts, so I used some pecan pieces that I had in my pantry. They were really good. So good that I have made the recipe twice now and just bought another bag of walnuts so that I can make it again.

Paleo Candy in a dish.
Candied Coconut Walnuts

The vanilla cupcakes were interesting. I like how the recipe makes six cupcakes. I hate making 18 at one time – having so many left over makes it easy to over-consume. My daughter didn’t care for them.

With four eggs in the batter, they do have a rather unique characteristic – not really moist or wet, but different. It didn’t bother me or stop me from eating them.

The frosting is very soft, not at all like buttercream. It is sweetened with maple syrup and I can definitely taste it. It would be a great spread on Tammy’s Cinnamon-Swirl Rolls as she suggests.

Cupcake
Vanilla Cupcake with Vanilla Frosting

Other recipes that piqued my interest are Cincinnati Chili, Italian Herb Crackers, Decadent Brownies, and possibly Almond o’Joys! from the book. Some others that I hope to try in the near future are Peppermint Creams, Asian Pork Lettuce Cups, Chinese Pepper Steak, Meatball Sub, Antipasto Salad, Pecan Sandies, Sugar Cookies, and maybe a few more.

I love how she thinks and writes – she is someone who I would love to sit down and have a cup of coffee. I could see us sitting at a table, sipping coffee and eating some of her Grain-Free Some-More-Ahh’s talking about the benefits of eating paleo dishes.

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