Paleo Graham Crackers
**UPDATED** Paleo, Gluten-Free, Dairy-Free, Kid-Approved, Minimal Ingredients, Easy
These yummy kid-approved Paleo graham crackers are easy to execute and are free from gluten, dairy, legumes, and are allergy-friendly!
You’ll want to skip the junk food aisle this week and opt to make these homemade graham crackers instead. These budget-friendly crackers require minimal ingredients, all of which are probably hidden in your pantry.
This recipe is made with tigernut flour because of its sweet, nutty flavor. It makes the perfect alternative flour when it comes to perfecting the Paleo version of the traditional graham cracker flavor. If allergies are an issue, rest assured the tigernut flour is not a nut (legume nor tree nut). It is a root vegetable. This flour makes an excellent alternative for those with allergies or following the AIP diet.
If allergies are not an issue and sourcing tigernut flour is out of the question, you can swap it out for equal parts of almond flour. (Taste and texture may vary).
A helpful tip before you get started; Make sure to roll your dough out as thin as possible without ripping the dough for a crunchy graham cracker. For softer graham crackers (texture of a soft cookie or cake) roll out thicker. See notes in the recipe section for more tips and cook times.
You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!
Either way, I’d love to hear how your graham crackers turned out, so please leave a comment and share it with your friends and family.
How to Make Paleo Graham Crackers
1. In a large bowl, combine tigernut flour, coconut sugar, arrowroot flour, baking soda, and sea salt.
2. In a small bowl, whisk together egg, coconut oil, and molasses. Pour the contents into the large bowl of dry ingredients.
3. Using a hand mixer, blend ingredients on medium-high for 1 minute or until small bead-like balls form. Using your hands, roll the dough into a large ball and place it into the refrigerator to chill for 30 minutes or until cool to touch.
4. Preheat the oven to 325 degrees. Line a flat baking sheet with parchment paper.
5. Transfer the dough to the prepared baking sheet and place another sheet of parchment paper over the dough. Using a rolling pin, roll the dough out to 1/8-inch thick or thinner without ripping.
6. Use a pizza cutter to cut into the dough into rectangles (no need to separate – they have a clean break after baking) and gently fork the tops of the graham crackers.
7. Bake for 10 to 12 minutes or until the edges are golden brown. Remove the baking sheet from the oven and cool completely before serving.
How to Store Paleo Graham Crackers
Graham crackers can be stored in an airtight container or resealable bag for up to 3 days on the counter or 5 days in the refrigerator for optimal freshness.
Essential Equipment for Making Paleo Graham Crackers
Baking Sheet – I love my baking sheets, there is plenty of room and they are easy to clean. (Especially when topped with parchment paper).
Hand Mixer – A hand mixer is used to combine all ingredients in one bowl for less mess! Hand mixers are amazing because they get the job done but don’t take up too much space for storage!
More Kid-Approved Sweet Snack Ideas
Edible Paleo Chocolate Chip Cookie Dough – Skip the baking and make these delicious bite-sized Paleo treats!
Chocolate Paleo Brownies – These brownies are by far the best Paleo brownies out there! (I’m not joking)!
Chocolate Covered Strawberries – Dip your strawberries into homemade sweet chocolate and enjoy for a quick afternoon treat or party.
Basic Staples for Making Paleo Graham Crackers
Tigernut Flour – Tigernut flour is light and has a slightly sweet and nutty flavor without having to use tree nuts. This flour is an excellent option for those who have allergies or are following the AIP diet. If allergies aren’t an issue, you can swap out tigernut flour for equal parts of almond flour.
Coconut Sugar – Coconut sugar is the perfect refined sugar replacement because it offers some nutrients but also has a lower glycemic index!
Egg – Pasture-raised eggs are best!
Coconut Oil – Coconut oil is the perfect alternative to dairy-based fat.
Blackstrap Molasses – (Unsulphured) Blackstrap molasses has been boiled down three times, so all of the refined sugar is removed.
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Paleo Graham Crackers
Equipment
- Baking Sheet
- Hand Mixer
Ingredients
- 2 cup tigernut flour
- 1/3 cup coconut sugar
- 1 tablespoon arrowroot flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 large egg, room temp
- 2 tablespoons coconut oil, melted
- 1 tablespoon blackstrap molasses, unsulphured
Instructions
- In a large bowl, combine tigernut flour, coconut sugar, arrowroot flour, baking soda, and sea salt.
- In a small bowl, whisk together egg, coconut oil, and molasses. Pour the contents into the large bowl of dry ingredients.
- Using a hand mixer, blend ingredients on medium-high for 1 minute or until small bead-like balls form. Using your hands, roll the dough into a large ball and place into the refrigerator to chill for 30 minutes or until cool to touch.
- Preheat the oven to 325 degrees. Line a flat baking sheet with parchment paper.
- Transfer the dough to the prepared baking sheet and place another sheet of parchment paper over the dough. Using a rolling pin, roll the dough out to 1/8-inch thick or thinner without ripping.
- Use a pizza cutter to cut into the dough into rectangles (no need to separate – they have a clean break after baking) and gently fork the tops of the graham crackers.
- Bake for 10 to 12 minutes or until the edges are golden brown. Remove the baking sheet from the oven and cool completely before serving.
Notes
Nutrition
Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.
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