Graham Crackers

Servings: 6
Calories: 262.4kcal/1098.1kJ (per serving)
Fat: 20.8g (per serving)
Carbs: 31.4g (per serving)
Protein: 7.7g (per serving)

About

These crackers are full of healthy fiber thanks to ground flax seed. They smell so delicious baking in the oven because of the small addition of cinnamon. The trick with these is to let them cool off completely in the oven after the oven is turned off. This allows them to dry and become more crunchy. I like to use a silpat as it is always non-stick, but parchment paper works well too.

Ingredients

1 cup almond flour
1 cup organic ground flax seed by wild oats
⅔ cup the ultimate sugar replacement granular by swerve
2 teaspoon cinnamon
1 teaspoon baking powder
1 large raw egg
2 tablespoon butter
1 teaspoon vanilla extract

Instructions

Preheat an oven to 300 F. Combine the dry ingredients together. Then add the egg, melted butter and vanilla. Mix until combined. It should be a thick dough.
Place the dough onto a silpat and top it with a piece of parchment paper. Using a rolling pin, roll it out into a thin rectangle (about ⅛”-¼” thick). If some of the dough starts rolling off the edge of the silpat, trim it and press it unto another edge of dough.
Remove the parchment paper from the top and cut/score the graham crackers into any size square you like. I did 3” x 3”. Do not try to separate the crackers at this point. Prick them all with a fork several times.
Bake crackers for 25 minutes until they are just beginning to brown. Remove them from the oven and let them cool until you can handle them. Leave your oven on. Using a spatula, cut along the score lines to separate the crackers. Keep them on the baking sheet. Right before placing them back into the oven, turn off the heat and place them into the oven to allow them to cool with the oven. Give them an hour or so. Again, remove them from the oven and let them cool to room temperature. They will crisp up as they cool!