Gluten and Dairy Free Graham Crackers
One thing my children have missed since we started eating a gluten free diet (and dairy for Emi) is graham crackers! I found an amazing recipe for gluten and dairy free graham crackers in one of my favorite cookbooks: Gluten-Free Holiday Baking
I replaced a lot of the refined rice flour in the original recipe with blanched almond flour
Of course, marshmallows are NOT diabetic friendly, but dark chocolate is. I skipped the marshmallows and ate my s’more with a strawberry and chunk of 72% cocoa bar, instead. My kids did enjoy those tasty treats you see above, though…perfectly brown! The strawberry didn’t do the same thing as a toasty marshmallow would, but definitely helped me to enjoy and partake with the family! If you’re looking for a healthier marshmallow, check out this recipe for paleo marshmallows. There is a lot of honey in those bad boys, but they sure look tasty! Gelatin is the main ingredient in the paleo marshmallows, and gelatin is really good for your liver. If you don’t have to keep a tight watch on your carbs, like I do, go for it!
Before we get to the recipe for the gluten and dairy free graham crackers, I want to invite you to join with others who are making healthy changes. Being free from food addictions is part of living life to the fullest, and I believe it is part of the freedom God desires for us to live in. I’d love to walk alongside you in your journey towards wholeness and health!
| Servings | Prep Time |
| 16-20 Crackers | 20 Minutes |
| Cook Time |
| 18-20 Minutes |
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These gluten and dairy free graham crackers are a delicious, healthier alternative to the store bought kind. They're also lower in carbs.
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- 1 Cup Blanched Almond Flour
- 1/2 Cup Gluten Free All Purpose Flour (see note)
- 1/2 Cup Oat Flour (gluten free)
- 1/3 Cup Coconut Sugar
- 1 Tsp Baking Powder
- 1/2 Tsp Sea Salt
- 1 Tsp Organic Cinnamon
- 1/3 Cup Coconut Oil
- 1/4 Cup Light Coconut Cream
- 1/4 Cup Raw Honey (melted)
- 1 Tsp Vanilla
- Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper.
- Mix together the wet and dry ingredients in separate bowls, then combine them together in your electric stand mixer. The batter will be fairly loose, so don't worry!
- Spread the batter out onto your lined baking sheet. Make it thin and as even as possible. Mine was about a quarter of an inch thick.
- Bake for 18-20 minutes, or until the edges are starting to brown, and the center is well set (the center of mine was just beginning to brown).
- Use a cookie cutter or pizza cutter to cut the crackers into your desired shape right when they come out of the oven. If you wait they'll become too brittle. Make sure not to burn yourself!
- Let the crackers cool on a wire rack, until they are room temperature and crispy. I made a double batch and have stored half of it in a glass container in the freezer. Enjoy!
