Gluten and Sugar Free Graham Crackers

 

During the summer, campfires fill the evenings. and if you have such a campfire, obviously you need to have s'mores. Sadly, the ingredients for s'mores are tastily tragic, so I decided to try out some g/f and s/f graham crackers. Here's the recipe I used! They turned out very well - quite tasty, if you ask me!

(!!! stay tuned for the sugar free marshmallow recipe!)

 Grain Free Graham Crackers

You can substitute the molasses for honey if you can’t consume molasses. If you use this substitution the crackers will be a bit softer. Yields: about twenty 2 x 2” crackers
Ingredients:
2 cups almond flour
1/4 cup coconut flour
3/4 teaspoon unflavored gelatin
2 tablespoons honey
3/4 teaspoon aluminum-free baking powder *
1/2 teaspoon baking soda
1/4 teaspoon Celtic sea salt
1/8 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
3 tablespoons unsulphured molasses (or honey)
3 tablespoons whole milk or coconut milk
1/2 teaspoon vanilla extract
Directions:
Preheat the oven to 350° F and adjust rack to middle position. Place flours, gelatin, honey, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse 4 times to combine. Add the butter and pulse 7 times until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract to the dough and process until the dough forms a ball. The dough will be very tacky. Pour the dough out onto a large piece of parchment paper (a piece large enough to cover a large baking sheet).
Dust the top of the dough with a little coconut flour. Using a rolling pin, roll the dough out until it’s a rectangle about 14 x 11 inches and about 1/8-inch thick. Using a knife or rolling pizza cutter, divide it into 2 x 2-inch square pieces. There will be small pieces of excess on the sides (use these little bits for a snack later). Using a fork, poke holes in the top of the dough. Place the baking pan with the dough in the oven and bake for 18-20 minutes or until the edges just start to darken. Remove from the oven and cool completely. (The outer crackers on the pan will be crisp and the interior crackers will be a bit softer.) When crackers are completely cool, break into individual squares. Store in an airtight container. The crackers will keep for 1 week.