Pour the dough out onto a large piece of parchment paper (a piece large enough to cover a large baking sheet). Add the molasses, milk and vanilla extract to the dough and process until the dough forms a ball. Add the butter and pulse 7 times until the mixture resembles cornmeal. Place the flours, gelatin, honey, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse 4 times to combine. Preheat the oven to 350° F and adjust rack to middle position.3 tablespoons whole milk or coconut milk.

6 tablespoons cold unsalted butter, cut into 1/4-inch cubes (or 4 tablespoons coconut oil for dairy-free).3/4 teaspoon unflavored grass-fed gelatin.And, there actually aren’t any grain-free options available, so I hope you find this recipe helpful!Īnd, if you’re wanting to make s’mores, click here to grab my homemade marshmallow recipe! I’ve tried all of the gluten-free graham crackers currently available at the store and I couldn’t find any that my daughter’s and I actually liked. Just keep an eye on them to make sure the edges don’t get too dark. If you like your grain-free graham crackers on the crispier side, you can bake them a minute or two longer. They have all the taste and texture of a “normal” graham cracker! Graham crackers are nostalgic and are fun to use for a pie crust, to make s’mores, or to have as a snack with some raw cheese or milk.Ī combination of almond flour, coconut flour, gelatin (to bind the ingredients together), raw honey, molasses and unsalted butter make for a crunchy on the outside, but a little softer on the inside cracker. These grain-free graham crackers make a nice snack on their own and are super easy to make!

Mrs Allison Milk Lunch Crackers