Almond Flour Graham Crackers (Vegan)
Almond flour graham crackers that are both vegan, paleo and grain-free! They are even better than the original.
Servings: 20
Ingredients
- 1 1/2 tablespoons flaxseed meal
- 1/3 cup water
- 2 1/4 cups almond flour (finely ground, no almond meal)
- 2 tablespoons coconut sugar or brown sugar
- 1 teaspoon baking powder (certified GF, as needed)
- 1 teaspoon ground cinnamon
- 1/2 tsp salt
- 2 tablespoons virgin coconut oil melted
Instructions
- In a small cup, mix the flaxseed meal and water. Let stand for 5 minutes to thicken.
- In a large bowl, whisk the almond flour, coconut sugar, baking powder, cinnamon and salt.
- Add the flax mixture and coconut oil , stirring until blended into a cohesive dough (you can also do this in a food processor).
- Cover the bowl and chill the dough for 30 minutes.
- Preheat oven to 325ºF and line a large cookie sheet with parchment paper.
- Transfer the chilled dough to a large sheet of parchment paper; top with a second sheet of parchment paper. Using a rolling pin, roll the dough to 1/8-inch thickness.(not too thin--mine were actually between 1/8 and 1/4 inch).
- Using a knife or pizza cutter, cut into 2.5-inch (6 cm) squares; transfer squares to prepared sheet.
- Bake in preheated oven for 12 to 15 minutes, until golden brown (they will still look slightly soft--will harden as they cool). Cool on the pan 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container.
Notes
Storage: Store the cooled graham crackers in an airtight container at room temperature for up to a week or freeze for up to 3 months.
Tip: An equal amount of melted vegan butter can be used in place of the coconut oil. You can also use the oil of your choice, such as avocado oil or safflower oil.
Nutrition
Serving: 1graham cracker | Calories: 92kcal | Carbohydrates: 4.2g | Protein: 2.8g | Fat: 7.9g | Saturated Fat: 1.8g | Sodium: 77.9mg | Fiber: 1.5g | Sugar: 1.7g