Yummy crispy golden graham crackers! Perfect treat topped with cream cheese or jam for you and your kids to enjoy. It's a healthy alternative to traditional crackers. Make these ahead of time and even double the recipe. You'll be glad you did.
Ingredients
2-1/4 cups Almond Flour
1/2 cup Flaxseed Meal
1/8 tsp Salt
1/2 tsp Baking Powder
2 tsp Cinnamon
1/2 tablespoon Psyllium Husk Powder
1/2 cup Monk Fruit Sweetener
6 tablespoons Butter (slightly melted) or Vegan Butter for Vegan crackers
1 large Egg beaten or 1 Flax Egg for Vegan crackers
1/4 tsp LorAnn's Cinnamon Oil Extract (or 1-2 tsp Cinnamon Extract)
1 tsp Vanilla Extract
5-10 drops liquid Monk Fruit or Stevia (optional for a sweeter cookie)
Instructions
Preheat oven to 350 degrees. In a large bowl whisk all the dry ingredients together.
Add the remaining ingredients and stir until well combined creating a dough.
Place the dough on a piece of parchment paper and cover with another piece of parchment. Roll the dough into a rectangular shape about 1/8 inch thick or cracker thickness you desire (cooking time may vary depending on the thickness).
With a pizza cutter cut the rectangular dough into cracker shapes then poke a few holes in each cracker (I used a chop stick). Slide the crackers that are on the parchment paper onto a baking sheet; bake for 8 minutes, remove from oven and re-cut the crackers to separate them. Place them back into the oven to finish cooking for about 4-5 minutes, keeping an eye on them not to burn.
Remove from the oven when crackers are golden brown. Allow to cool completely so the crackers can get crunchy. Enjoy!
Makes 24 Crackers
Calories 55, Fat 5.1 g, Carbs 1.4 g, Fiber 0.9 g, Protein 1 g, Net Carbs 0.5 g (per 1 cracker)
Note: The thinner you can get the cracker the more crispier it will be. You can also line a baking sheet with parchment paper and use a large spatula to scoop up the dough squares after you cut them. Place each separately onto the lined baking sheet and bake.
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