With Autumn already here, it’s time to make the most of our remaining warm evenings to roast some marshmallows over a campfire! You can generally find allergen-free marshmallows and chocolate at the grocery store, but I’ve found the quest for graham crackers almost impossible.
I created these little crisp tasty cookies to be used like graham crackers, but they’re also are quite tasty on their own with a cup of tea or coffee and are quite decadent when dipped into melted chocolate!
The trick to baking these very thin cookies is to sandwich the dough between two sheets of parchment paper directly on the cookie sheet. And it even makes clean-up easier!
Allergen-free Graham Crackers
Yield: 40 crackers
Prep time: 20 minutes
Baking time: 15 to 20 minutes
6 tablespoons coconut oil (or cold butter if you can eat dairy)
2 tablespoons honey
2 tablespoons brown sugar
1 /2 teaspoon vanilla
¾ cup or 90 grams Gluten Free flour mix (Try Pamela’s Artisan Flour Blend)
¼ cup or 25 grams sorghum flour
¼ cup or 25 grams coconut flour
¼ cup or 30 grams buckwheat flour
¼ teaspoon salt
1 teaspoon cinnamon
1 ½ teaspoon baking powder
¼ cup cold water
Preheat oven to 350 degrees
Beat coconut oil, honey, brown sugar and vanilla with paddle attachment in stand mixer
Combine all dry ingredients and mix well.
Slowly stir dry ingredients into wet mixture adding water as needed to create a ball of dough.
Place parchment paper onto cookie sheet, glueing it down with a bit of cooking oil. Flatten dough with oiled hands.
Place another sheet of parchment paper over the dough and use a rolling pin to roll the dough between the two pieces of parchment paper. (You can see in the photo that I made a batch on a Silpat, but they come out crisper on parchment paper)
Roll very thin, less than ¼ inch thick. Remove top piece of parchment paper. Patch dough if needed with your fingers. Then cut into small rectangles without moving the dough at all. Then prick all over with a fork. I use a pizza cutter to cut the dough.
Bake for 15 to 20 minutes until nicely browned and crisp. Let cool on cookie sheet on a cooling rack for 5 minutes. Then use spatula to transfer cookies from cookie sheet to cooling rack.
Be warned, that these are addictive!
I’m currently playing around with the recipe to make savory crackers for upcoming holiday snack, so be sure to stay tuned!
// What are some of your favorite autumn-treats?