Homemade Graham Crackers (Gluten& Dairy-Free)
These Homemade Graham Crackers are the perfect little snack...you will never want to go back to store-bought again!
Fall is finally here…our favorite time of year! My family’s cool-weather activities definitely include building bonfires, roasting marshmallows and making S’mores!❤️
This little treat starts with some of my delicious homemade graham crackers. Let me tell you, after you have had a graham cracker made from scratch, you will never want to go back to store-bought again...the taste and texture are unparalleled. On top of that, my graham cracker recipe is gluten/dairy free which makes it even more worth it. We love this healthy little snack with almond butter or just simply with a glass of almond milk. It is a fun little weekend project that my youngest daughter and I love doing together.
What You Need To Make These Graham Crackers
- blanched almond flour
- arrowroot flour
- coconut sugar
- cinnamon
- baking powder
- sea salt
- palm shortening
- unsweetened almond milk
- raw honey
For these crackers, I use both almond and arrowroot flour. Almond flour keeps these lower in carbs and arrowroot flour is the key ingredient for the perfect texture. My crackers are naturally sweetened with coconut sugar, honey and cinnamon to give these the best graham cracker taste.
How To Make These Graham Crackers
- Preheat oven to 350°F. In food processor, combine almond flour, arrowroot flour, coconut sugar, cinnamon, baking powder, and salt. Pulse to combine.
- Add the palm shortening and pulse until flour mixture is crumbly.
- Next, add honey and almond milk. Pulse until a dough forms.
- Place a piece of parchment paper onto a baking pan. Sprinkle a couple tablespoons of arrowroot flour onto the parchment paper to prevent dough from sticking.
- Next, transfer dough onto parchment paper. Cut batter in half and set aside. (See recipe notes below) Sprinkle a little more arrowroot flour on top of dough as well to prevent stickiness.
- Add another piece of parchment paper on top of the dough. Roll dough out into a rectangle shape to about 1/4 or 1/8 inch thick.
- With a pizza cutter, score the dough into the size graham crackers you want and prick dough all over with a fork. Dip fork in arrowroot flour often while pricking to prevent sticking.
- Bake for 15 minutes or until desired brownness. The pricked holes disappear a little after baking, so you can prick with fork again while still warm and soft. Also, score again with pizza cutter if needed.
- Allow crackers to cool before breaking along the scored lines.
These crackers are really simple to make and definitely worth the little effort!
This fall favorite is definitely something that is a must in our book, (when Autumn comes around). There’s just something about this tradition that creates lots of joy by being together making wonderful memories around the fire.
Homemade Graham Crackers (Gluten & Dairy-Free)
Equipment
- Sheet Pan
- Pizza Cutter
Ingredients
- 1 1/2 cups blanched almond flour
- 1 1/2 cups arrowroot flour
- 1/2 cup coconut sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 6 tablespoons palm shortening
- 4 tablespoons unsweetened almond milk
- 1/4 cup raw honey
Instructions
- Preheat oven to 350°F. In food processor, combine almond flour, arrowroot flour, coconut sugar, cinnamon, baking powder, and salt. Pulse to combine.
- Add the palm shortening and pulse until flour mixture is crumbly.
- Next, add honey and almond milk. Pulse until a dough forms.
- Place a piece of parchment paper onto a baking pan. Sprinkle a couple tablespoons of arrowroot flour onto the parchment paper to prevent dough from sticking.
- Next, transfer dough onto parchment paper. Cut batter in half and set aside. Sprinkle a little more arrowroot flour on top of dough as well to prevent stickiness. (See recipe notes below)
- Add another piece of parchment paper on top of the dough. Roll dough out into a rectangle shape to about 1/4 or 1/8 inch thick.
- With a pizza cutter, score the dough into the size graham crackers you want and prick dough all over with a fork. Dip fork in arrowroot flour often while pricking to prevent sticking.
- Bake for 15 minutes or until desired brownness. The pricked holes disappear a little after baking, so you can prick with fork again while still warm and soft. Also, score again with pizza cutter if needed.
- Allow crackers to cool before breaking along the scored lines. Enjoy!
Notes
Shop The Ingredients...
More Healthy Recipes To Try
- Creamy “No Potato” Soup Recipe
- Roasted-Garlic & Bacon Brussel Sprouts
- Paleo Buttermilk Drop Biscuits
- Pan-Fried Chicken With Creamy Lemon Sauce & Capers
- “Chick-Fil-A” Nugget Recipe
- Simple Sunday Slow-Cooker Pot Roast
- Skillet Blackberry Cobbler
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