These Corn Flake Graham Crackers actually use your favorite cereal in a unique way. That’s right, there are corn flakes mixed into the flour mixture. Light, crisp, crunchy, and semi-sweet, they are the perfect treat for dunking into an ice-cold glass of nondairy milk!
One of the things I love doing over here at Fork & Beans is finding everyday ingredients and using them in unexpected ways (as you can see with my Cauliflower FauxMeal and DIY Snack Packs). Since my pregnancy, I have been on a HUGE cereal kick, loading them up in my pantry by the boatload. And I’m not really partial either; I’m an equal-opportunist when it comes to cereal. From the healthiest, no-sugar-added ones all the way to the “there is no way this is healthy for you” breakfast treat, I like variety. So when I got the amazing opportunity to work with the incredible Attune Foods (hello lots of cereal!), I knew it was a chance to branch out and find new ways to use Erewhon’s soy, dairy, and gluten free corn flakes.
That’s right, I snuck in corn flakes into these graham crackers! Not only that, I actually ground them into a flour, making these Corn Flake Graham Crackers crunchy with a unique hint of corn goodness. Who knew cereal was so versatile and made a great flour substitute?!
Follow below for step-by-step picture instructions on how to assemble the Corn Flake Graham Crackers dough and what it should look like:
*Also note that you can use your favorite cookie cutters to make fun shapes for your Corn Flake Graham Crackers instead of making rectangles.Print
- 1/2 c. Erewhon Corn Flakes flour* (see instructions)
- 1/2 c. Cara’s GF All-Purpose flour blend
- 1/4 c. brown sugar
- 2 Tbsp. flaxseed meal
- 1/2 tsp. baking soda
- 1/4 tsp. cinnamon
- 1/4 tsp. sea salt
- 2 1/2 Tbsp. solid coconut oil (use refined for no coconut flavor), or shortening
- 3 Tbsp. nondairy milk
- 1 Tbsp. molasses
- 1/4 tsp. vanilla extract
- Preheat oven to 350 degrees.
- To make the corn flake flour, grind the corn flakes in a food processor until it’s a fine flour. You will need to sift it to make sure all the large pieces are kept out.
- Combine all the dry ingredients (flours, sugar, flaxseed meal, baking soda, cinnamon and salt) together in a medium bowl.
- With a fork, add the solid coconut oil into the flour until evenly clumpy.
- Place the remainder of the ingredients into the flour mix. If the mix feels too dry still, add another 1/2 Tbsp. milk. Make into a dough ball.
- Divide into two balls. Roll out one ball between two pieces of parchment paper until 1/4-1/8″ thick and in closely shaped like a rectangle.
- Using a pizza or pie cutter, cut to form desired shapes. Take a fork and gently poke holes into dough. Sprinkle with sugar, if desired.
- Transfer the parchment paper onto a cookie sheet and bake for 15-18 minutes, or until lightly browned along the edges. Allow to cool completely to fully firm up.