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Lectin-Free Graham Crackers or Digestive Biscuits

Sugar-Free Graham Crackers or Digestive Biscuits Recipe

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Description

A delicious and easy lectin-free version of the much-beloved graham crackers or digestive biscuits. 

Ingredients

  • 1 pastured egg
  • 2 teaspoons honey (or replace with your sweetener of choice)
  • 1 teaspoon vanilla extract
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons coconut milk (or replace with the milk of your choice)
  • 3 tablespoons tigernut flour
  • 1 tablespoon psyllium husk flakes
  • 1 tablespoon chestnut flour (replace with tigernut if you don’t have)
  • 1 tablespoon almond flour
  • 1 tablespoon coconut flour (if you want to replace, consider the ratio 1:4 coconut to other flours)
  • 6 tablespoons sorghum flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 teaspoon cinnamon (or more for a stronger taste)

Instructions

  1. Preheat the oven to 300F and prepare two parchment paper sheets and a rolling pin. 
  2. In a medium mixing bowl, add all the flour, baking powder, salt, and cinnamon and mix well. 
  3. In a smaller bowl, beat the egg, honey, vanilla, olive oil, and milk.
  4. Add the liquid ingredients to the dry and mix with a spatula, then with your hands until you form a nice ball of dough. If it’s too wet, add more sorghum flour if too dry, add a little more milk. 
  5. Place the dough on parchment paper and flatten it with your hand and trying to form a rectangle as much as possible. Add the second paper on top and roll the dough about a little less than 1/4 inch thick. Remove the top paper, and with the help of the bottom paper, transfer the dough to a baking sheet (keep the bottom paper). Cut into small rectangles or the size/shape of your choice and poke holes with a fork (see pictures). 
  6. Bake for about 30 minutes but keep an eye on them and if the edges get browned quicker, remove them from the pan. I suggest you separate all the biscuits/crackers after about 15 minutes as they will cook more evenly. 
  7. At the end of the 30 minutes, turn the heat off and open the oven door and let them in for another 5 to 10 minutes. Remove them from the oven and let them cool. Serve them as a snack, alone or with nut butter, use them for s’mores, or as tea biscuits.  

Notes

Please read the entire recipe and post before you make them. The thickness of the biscuits is about 1/4 inch, maybe a tiny less. So much thicker than the usual crackers (especially if you are used to making my sweet potato crackers from my cookbook, which are very thin). If you stack four cooked biscuits together you’ll get 1 inch, with little space in between them. 

Find it online: https://creativeinmykitchen.com/lectin-free-graham-crackers-or-digestive-biscuits/