• Marisa Louise

The TASTIEST Paleo Graham Crackers

Think healthy, cinnamon toast crunch heaven, and you’ve basically nailed the

flavor of these guys! These will FOR sure be your new favorite snack!



Ya'll (I never say that - lol) these Paleo Graham Crackers turned out soooo good!

And, now that I know how easy they are to make, (and um, did I mention that they also taste like cinnamon toast crunch!?!) I may just have to make them everyday!

And you will, too! ;)




Also! Side note: you could EASILY turn these in to cinnamon toast crunch cereal if

that’s more your thing! Just cut the dough into squares instead of a cracker shape! Easy-peasy! More instructions on all this below!




Also! Side, side note: another serving suggestion is this! Take two graham cracker

halves, and generously scoop some paleo coconut milk ice cream inside! Seriously

can not recommend this combo enough - it's truly the tastiest! Now to the recipe,

I hope you enjoy!




The TASTIEST Paleo Graham Crackers


- Makes about 8-10 crackers - INGREDIENTS:

  • 1 1/2 cups almond flour

  • 1 cup + 2 Tbsp tapioca flour (or you can substitute arrowroot flour)

  • 1 tsp baking soda

  • 1/2 tsp cinnamon

  • 1/2 tsp sea salt

  • 1/2 cup melted coconut oil

  • 1-2 Tbsp blackstrap molasses

  • 6 Tbsp honey

TOPPING:

  • 2 Tbsp coconut sugar

  • 1 Tbsp cinnamon



INSTRUCTIONS:

  1. Preheat oven to 350°F

  2. Mix together dry ingredients until incorporated, and then pour the wet ingredients in and mix until a dough forms.

  3. If the dough is still super crumbly at this point (like when you try to pick it up, it immediately falls apart...just like mine did) then add a very little splash of liquid (I used almond milk) and just stir it up well.

  4. Place dough in between two sheets of parchment paper, and with a rolling pin, roll until about 1/8-1/4 inch thick, shaping into a rectangle as best as you can along the way.

  5. Carefully peel off top layer of parchment paper, and place the bottom half on a baking sheet.

  6. Carefully cut into rectangular crackers (or into little tiny squares if you’re making cereal) and pierce each cracker with a fork several times.

  7. Sprinkle topping mixture over crackers, making sure they’re all evenly coated.

  8. Bake for 10-12 minutes (mine took 15, so keep a close eye on them!) They’ll be golden and darkened around edges when done.

  9. When they’re done baking, remove from oven and let cool completely. They’ll crisp up as they cool.

  10. Transfer the crackers on wire rack to finish cooling. Break apart, and enjoy! I’m sure you will! ;)





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