Clean Eating Graham Crackers
This is a recipe redo: You can find the original recipe here.)
(Makes approximately 25 crackers, depending on how big you cut them.)
Note: These are a bit more “cookie” than “cracker” in texture. But fabulous just the same.
1 1/4 cups brown rice flour
3/4 cup tapioca starch (or cornstarch)
1 tsp. baking soda
1/4 tsp. salt
1/2 cup honey
3 tbsp. safflower oil
4 tbsp. almond milk (soy or cows milk will work as well)
1 tbsp. molasses
2 tbsp. cinnamon
- Preheat oven to 350 degrees F.
- Line a cookie sheet with parchment paper (cookie sheet MUST have edges)
Step 1 – In a large mixing bowl, blend the rice flour, tapioca starch, baking powder, cinnamon and salt with a whisk.
Step 2 – In a medium mixing bowl, blend the honey, oil, almond milk, and molasses.
Step 3 – Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until well combined.
Step 4 – Pour the batter onto the cookie sheet.
Step 5 – Spread this out thin with a spatula. The thinner the better.
Step 6 – Place in oven for 10 minutes.
Step 7 – Working quickly, remove the crackers from the oven. Using a knife or pizza wheel, cut into your desired size.
Step 8 – Using a fork, poke wholes all over the crackers.
Step 9 – Place back in oven and bake for another 10 minutes.
Step 10 – Remove from oven and cool on a cooling rack.
Note: I don’t recommend these for pie crust.
Eat and Enjoy!
If you have little ones, here’s how they can help (With close supervision, of course).
Let your kids pour the measured ingredients into the bowls and mix. They can blend the two mixtures together and even pour the batter out on to the cookie sheet.
1 serving = 1 cracker
Total Fat: 2 gm
Saturated Fats: 0 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 75 mg
Carbohydrates: 16 gm
Dietary fiber: 1 gm
Sugars: 6 gm
Protein: 1 gm
Estimated Glycemic Load: 10
Nutritional Information estimated at Nutritiondata.com. Data may not be accurate.