Monday, January 14, 2013

Primal Paleo Graham Crackers

Four Thumbs UP!!  My 4 and 5 year old both gave me two thumbs up tonight when they had the bedtime snack of graham crackers and milk.  I couldn't keep them away from the plate after they scarfed down 3 large crackers.  I'm telling you my picky eaters were all over these and all I could do was smile and say "YES"!  I adapted this recipe from my newest Paleo treats book, Paleo Indulgences by Tammy Credicott.

  • 1/4 cup coconut flour sifted
  • 1/2 cup tapioca starch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
  • 1/3 cup raw coconut nectar (sold at the Fruit Bowl)
  • 1 egg
  • 2 teaspoons vanilla
  • 1/4 cup coconut oil, melted
  1. Preheat oven to 350 degrees
  2. Place all dry ingredients in mixing bowl and whisk to combine
  3. Add remaining ingredients and mix well with mixer
  4. Slowly add the coconut oil until well blended
  5. Let dough rest for 3 minutes
  6. Pat dough into a disc, cover with plastic wrap and refrigerate 20 minutes
  7. Place dough between parchment paper and roll into 1/4 inch thick rectangle.  Remove top piece of parchment paper and place bottom on baking sheet
  8. Using a knife, score the dough into 6 sections lengthwise and 4 across
  9. Bake 8 minutes, then pull out tray and carefully separate the crackers with spatula
  10. Return to the oven and bake for 5-8 minutes more until edges are golden
  11. Cool and store in airtight container up to 5 days or freeze for up to 3 months.
  12. Makes approx 15-24 depending on thickness.
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