Description

These homemade gluten-free graham crackers are made with a blend of naturally gluten-free whole-grain and nut flours, creating a rustic cracker inspired by classic graham crackers and European digestive biscuits. Lightly sweetened and flavored with cinnamon, they’re perfect for snacking, tea time, cheese boards, or homemade s’mores.

Ingredients

1 pastured egg
2 teaspoons honey, maple syrup, yacon or monk fruit syrup
1 teaspoon vanilla extract
4 tablespoons extra virgin olive oil
4 tablespoons coconut milk, or milk of choice
3 tablespoons tigernut flour
1 tablespoon psyllium husk flakes
1 tablespoon chestnut flour, or extra tigernut flour
1 tablespoon almond flour
1 tablespoon coconut flour
6 tablespoons sorghum flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon cinnamon, or more for a stronger flavor

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Instructions

Preheat the oven to 300°F (150°C). Prepare two sheets of parchment paper and a rolling pin.
In a medium mixing bowl, combine the tigernut flour, psyllium husk flakes, chestnut flour, almond flour, coconut flour, sorghum flour, baking powder, salt, and cinnamon. Mix well.
In a smaller bowl, beat the egg with the honey, vanilla extract, olive oil, and coconut milk.
Add the wet ingredients to the dry ingredients and mix first with a spatula, then with your hands, until a dough forms. If the dough is too wet, add a little more sorghum flour. If it is too dry, add a little more milk.
Place the dough on one sheet of parchment paper and flatten it with your hands, shaping it into a rectangle as much as possible. Place the second sheet of parchment paper on top and roll the dough to a little less than 1/4 inch (6 mm) thick.
Remove the top sheet of parchment paper. Using the bottom sheet, transfer the rolled dough to a baking sheet. Cut into small rectangles, or any shape you like, and poke holes with a fork.
Bake for about 30 minutes, keeping an eye on the crackers. If the edges brown faster, remove those pieces from the pan. After about 15 minutes, separate the crackers slightly so they bake more evenly.
At the end of the baking time, turn off the oven, open the oven door, and leave the crackers inside for another 5 to 10 minutes to dry further.
Remove from the oven and let cool completely. Serve as a snack, with nut butter, cheese, or fruit, use them for s’mores, or enjoy them as tea biscuits.

Notes

Chestnut flour can be replaced with additional tigernut flour.

Honey can be replaced with maple syrup, yacon syrup, monk fruit syrup, or your preferred sweetener.

If the dough feels too dry, add a splash more milk. If it feels too sticky, add a little more sorghum flour.

Coconut flour is highly absorbent. If replacing it, remember that approximately 1 part coconut flour equals 4 parts of many other gluten-free flours.

Baking time will vary slightly depending on the thickness of your dough.

These crackers are meant to have the crumbly texture of a digestive biscuit rather than the crisp snap of a thin cracker.