Continuing on our “Snacks-I-ate-as-a-kid” theme, I was a huge graham cracker lover. Particularly the graham sticks kind. My favorite thing to do was grab a few crackers (oh, who am I kidding? I would grab an entire sleeve) and dip each piece into an ice cold bath of milk. So imagine my excitement when I saw that there existed gluten free graham crackers at the supermarket. Unfortunately they just weren’t the same. At all. I don’t understand why the majority of gluten free processed foods out there have to taste so horribly. Maybe I have found my new career path…
So naturally I made it my mission to make a tasty version of gluten free graham crackers. When I am unable to stop myself from polishing off every last graham cracker, that is when I know I have a winner.
- Preheat oven to 375 degrees.
- Combine all the dry ingredients together (flours, flaxseed meal, baking powder, salt, sugar, and cinnamon) in a medium bowl. With a pastry blender or fork, incorporate solid coconut oil into flour until crumbs forms.
- Place the rest of the ingredients into flour mix (molasses, milk, vanilla). Make into a dough ball.
- Divide into 2 balls. Roll out 1 ball onto a piece of parchment to ¼'" thickness or desired thickness.
- Using a pizza cutter (either a straight edge or one with ridges) make cuts to form squares. Use a ruler if needed.
- Take a fork and gently poke holes into dough. Sprinkle with sugar, if desired.
- Bake for 20 minutes, or until browned. Allow to cool for 20 minutes.
The molasses really gives these gluten free graham crackers a rich taste that makes the homemade version better than anything store bought. If you don’t like the taste that molasses adds to a recipe, simply omit it. If the dough is too dry at that point, add another Tablespoon of nondairy milk.
If you need more childhood snack ideas that are gluten free, give these a try: