These Paleo graham crackers are gluten-free, grain-free, and delicious!
Keyword: gluten-free, graham crackers, Paleo
⅓cupPure maple syrup
2teaspoonPure vanilla extract
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.
***Recipe reprinted from Paleo Indulgences with permission.