When I first tried the paleo diet in 2013, I promised myself that I would never turn into one of those crazy Tupperware hoarding people that would make #homemadeeverything or #foodprepsunday or have a #mealplanningweekend. No way. I was waaaaay too busy for that. I had things to do! I had people to see!
But then, slowly, things started to change, and one day a few weeks ago, I found myself in my kitchen early on a Saturday morning, rolling out dough to make my own crackers, and trying to figure out if the prongs of my fork were viable enough to make my homemade crackers have holes in them like the packaged ones do.
Weeeeeeell, here I am, eating my words. Literally. I have turned into one of those people. The crazy don’t-buy-anything-from-a-box-type-of-a-person-because-I’m-worried-about-chemicals-and-preservatives. What a mouthful. There has got to be a term for that. Or perhaps a phobia. Anyone know? Anyone? ….Bueller??
However, I will say, that making things like homemade crackers isn’t part of my weekly routine. And not really even my monthly routine. I would much rather grab an apple to snack on, because that takes a whole 10 seconds of prep time before eating (i.e. grabbing it out of the fridge and running it under water for 2 seconds), than take an hour to make paleo crackers everyday. Because, come on. That hour could be spent on something more valuable. Like Instagramming or KonMari-ing my house. (Side note: I haven’t started talking to my clothes yet, but this woman is a crazy genius.)
BUT if I did make crackers everyday, I would make these ones. Because they’re not JUST plain, salted crackers, they’re paleo graham crackers. With a cinnamon-sugar topping. Because what could make graham crackers better? Cinnamon and sugar, that’s what.
These are perfect for summer…because ummmm s’mores. No one can pass up s’mores, and s’mores are totally making a comeback this summer, so you might as well stick to your diet and make these little gems instead of buy some chemical-laden ones. (See note, above.) Deal? Deal.
Some baker’s notes:
- The cinnamon-sugar topping is optional. I tried these both with and without the topping, and preferred the cinnamon-sugar ones, but its totally up to you!
- I prefer my crackers a little thicker, which is why I went with a ¼ inch thickness. These also work well with 1/8 inch thickness, however, you will need to watch them closely in the oven because they are more prone to quickly burning.
- You can use a fork to make little holes, just like conventional graham crackers, but they too are totally optional. (Make the holes in step 5)
- If not eaten immediately, these need to be stored in a cool, non-humid environment. They are prone to losing their crispness after about 4-5 days.
Grain-Free Cinnamon-Sugar Graham Crackers
Makes approximately 15 squares
- 2 tbsp. butter, melted
- 2 tbsp. honey, melted
- 1 large egg
- ½ tsp. fine sea salt
- 2 ¼ cup almond flour
- 1 tsp. baking powder
- 4 tsp. ground cinnamon, divided
- 2 tbsp. coconut sugar
- Preheat oven to 325 degrees.
- In a large bowl, place melted butter, honey, and egg. Mix by hand, or use an electric mixer to incorporate well.
- Add salt, almond flour, baking powder, and 2 tsp. cinnamon. Mix well; dough should be thick.
- Place batter in fridge and let chill for about 20-30 minutes. Line a baking sheet with parchment paper.
- Once dough is chilled, use a rolling pin to roll out dough to ¼ inch thickness.
- Trim edges of prepared dough with a knife, making edges straight.
- Mix remaining 2 tsp. cinnamon and coconut sugar in a small bowl. Sprinkle onto graham crackers.
- Place dough in oven, and bake on middle rack for 10 minutes until golden brown.
- Mix remaining 2 tsp. cinnamon and coconut sugar in a small bowl.
- Once graham crackers are done baking, remove from oven immediately. While still hot, cut graham crackers into 4X4 inch squares, handling carefully.
- Let graham crackers cool, then enjoy immediately, or store in a cool, non-humid, air-tight container.