I used to be in LOVE with graham crackers and peanut butter, and of course graham crackers and nutella. The dough of this was delicious, I ate more than I made. Another cool thing is they looked identical to normal grahams but because of the coconut flour, to me they were a bit dry. I tend to run into this problem when baking with coconut flour, which is why I don't cook much with it, but this doesn't bother most people and grahams aren't supposed to be moist anyway so this is good for those of you who are sensitive to almond flour. (An almond flour recipe also below!) I recommend them combined with nutella, raw almond butter, natural peanut butter and or dipped in coconut milk or almond milk. Be on the look out for a revised recipe for grahams because sugar free smores are on the line up :)
COCONUT FLOUR GRAHAMS
3/4 cup coconut flour
1/2 cup Jay Robb Vanilla Whey Protein
1/2 tsp sea salt
1 tsp aluminum free baking powder
1 tsp cinnamon
6 TBS coconut oil OR butter softened
1/2 cup xylitol
1 TBS vanilla (no sugar added, check label)
2 eggs
Preheat oven to 350 degrees F. In a medium bowl, cream together the coconut oil or butter and sweetener, vanilla and eggs. Mix dry ingredients together in a separate bowl and slowly add to creamed mixture until you have a thick dough. I used a food processor, but can be done by hand.
Place dough in between parchment paper and roll the dough to about 1/8 inch thick (try to make it even throughout or the thinner areas will burn). Remove top parchment and use a pizza cutter to score the dough into graham cracker shapes.Use a fork to poke holes in down the cracker. Eat all scrap dough because it's delicious :) Or fill leftovers with nutella and roll into little nuggets. Use a fork to poke holes in down the cracker (see photo). Place the parchment onto a cookie sheet (NOT WAX PAPER) and bake for 15 minutes or until light golden brown. Serve with unsweetened coconut milk or almond milk.
ALMOND FLOUR GRAHAMS
1/2 cup vanilla whey or egg white protein
3/4 cup almond flour
1/4 tsp celtic sea salt
1/4 cup butter or coconut oil
1 tsp cinnamon
1/4 cup xylitol
Preheat the oven to 400 degrees F. In a medium bowl, stir together the whey, almond flour, sweetener, spices and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas form a stiff dough. On parchment paper, roll the dough out to 1/8 inch in thickness. Using a pizza cutter, cut into squares and "score" with a fork (to look like graham crackers). Place parchment onto cookie sheets. Bake for 5 to 7 minutes in the preheated oven (remove and score the cookies again...they will bake together otherwise), bake an additional 5 minutes. Remove from cookie sheets to cool on wire racks. Makes 24 crackers.
