Description
With their tender crunch and warm hint of cinnamon, these sorghum crackers are wonderfully reminiscent of classic graham crackers — or, if you’re in Europe, of lightly sweet digestive biscuits. Whatever you call them, they’re a delicious and wholesome treat you’ll want to keep on hand. Naturally gluten-free, sugar-free, dairy-free, and lectin-free, these subtly sweet crackers make a perfect snack on their own or a versatile base for countless desserts and creative toppings.
Ingredients
DRY INGREDIENTS
- 1/2 cup sorghum flour (+2 tablespoons for kneading)
- 3 tablespoons tigernut flour
- 2 tablespoons coconut flour
- 2 tablespoons psyllium husk (whole, or flakes)
- 1/2 teaspoon baking powder
- 1/2 teaspoon Ceylon cinnamon
- 1/4 teaspoon vanilla powder (or 1/2 teaspoon vanilla extract)
- pinch of salt
WET INGREDIENTS
- 1 medium pastured egg
- 4 tablespoons extra virgin olive oil
- 4 tablespoons full fat coconut milk (from a can)
- 2 teaspoons honey
Instructions
- Preheat the oven to 300F/150C and prepare a baking sheet.
- Mix all the dry ingredients in a bowl (minus the extra 2 tablespoons of sorghum flour).
- Blend the wet ingredients in a blender and add them to the dry ingredients.
- Mix with a spatula, then with your hand until it forms a dough.
- Add the extra 2 tablespoons of sorghum flour gradually and gently knead with your hands until you get a soft dough. If the dough is still too moist, add more flour.
- Flatten the dough on a sheet of parchment paper, into a square or rectangle shape, add another sheet of parchment paper on top and roll out into a sheet of about 1/4 inch or 1/2 mm thickness.
- Portion the dough into your desired shape, with a pizza cutter, a knife or a cookie cutter.
- Bake for 35 minutes, then turn the heat off and leave them in the oven, with a door slightly open, for another 10-15 minutes.
- Serve as they are or with your favorite toppings.
- Store in an airtight container on the counter for a day or in the fridge (or cool place) for a few days.