These Paleo, AIP friendly graham crackers go perfectly with my marshmallows, or on their own, for a delicious snack! They have just the right amount of crunch and a hint of honey. One bite will take you back to childhood memories. You’ll love them!
I first started experimenting with graham cracker recipes when my then three-year-old daughter needed a gluten free, dairy free option for her part time preschool. Later, I continued to adjust the recipe to create the perfect grahams for smore’s. Because come on, who doesn’t love smore’s!? Just because you have food sensitivities/intolerances/allergies shouldn’t mean you don’t get to enjoy treats, too, right? Now you can!
These Paleo, AIP graham crackers make the perfect addition to lunch boxes or afternoon snacks. My daughter enjoys them so much that I must ration them out if we want to save any for smore’s! If that isn’t proof for how yummy they are, then I don’t know what is.
Graham Cracker Ingredients
- ½ Cup tigernut flour
- 1 Cup cassava flour
- ¼ Cup arrowroot flour + more for dusting
- 1 Tablespoon coconut sugar
- 1 Teaspoon cinnamon
- ½ Teaspoon sea salt
- 1 Teaspoon baking soda
- ¼ Cup palm shortening
- ¼ Cup + 2 generous Tablespoons honey
- ¼ Cup + 1/8 Cup cold water
- 1 Tablespoon apple cider vinegar
Graham Cracker Directions
- Preheat the oven to 325°F and line a large baking sheet with parchment paper.
- In a large mixing bowl, mix the dry ingredients: tigernut flour, cassava flour, arrowroot flour, coconut sugar, cinnamon, sea salt, and baking soda.
- Cut in the palm shortening using a pastry blender or two knives until the mixture is kind of crumbly.
- Fold in the honey with a spatula.
- Now gentle fold in and incorporate the water and apple cider vinegar until a ball of dough forms.
- Sprinkle arrowroot powder on a large piece of parchment paper on a flat surface.
- Place the graham cracker dough (or half of it depending on the size of your space) in the middle and pat down gently. You may want to lightly sprinkle a little more arrowroot powder on top so it’s not so sticky.
- Place a second large piece of parchment paper on top of the dough and use a rolling pin to flatten the dough until it’s about ¼ inch tall.
- Cut your graham crackers into squares or rectangles using a knife. Transfer carefully to the prepared baking sheet using a spatula.
- Repeat rolling and cutting the dough until you’ve used up your graham cracker dough.
- Note: the graham crackers do spread and expand a little bit in the oven, so leave space between them on the baking sheet.
- Optional: use a fork to poke each graham cracker in a design resembling the conventional store-bought version.
- Bake at 325°F for 20-25 minutes, or until the edges are golden.
- Remove from the oven and allow to cool while you lower the oven temperature to 200°F.
- Return to the oven and bake at 200°F for 1 hour. This last step will help to dry them out a little bit and have more of the traditional crunch of a graham cracker.
- Remove from the oven and allow to cool. Enjoy as a snack or with Paleo, AIP marshmallows as smore’s.
- Keep in an airtight container for 3-5 days.
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