Paleo Graham Crackers
These Paleo graham crackers are gluten-free, grain-free, and delicious!
Servings: 6 servings
Calories: 192kcal
Ingredients
Dry Ingredients
- ¼ cup coconutflour
- ¼ cup tapioca starch
- ¼ cup arrowroot starch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon cinnamon
Wet Ingredients
- ⅓ cup maple syrup
- 1 egg
- 2 teaspoon 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.
Video
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
