This is a recipe from the Paleo Kid Lunch Box that I want to try
- Carbohydrate 0.14560625 g
- Cholesterol 0.71925 mg
- Fat 5.296265 g
- Fiber 0.0862874975204468 g
- Protein 0.01724625 g
- Saturated Fat 4.532978625 g
- Serving Size 1 1 Serving (6g)
- Sodium 39.54575 mg
- Sugar 0.0593187524795532 g
- Trans Fat 0.311861125 g
- Calories 46 calories
Step-by-step
- Preheat oven to 320 F. Line a baking sheet with parchment paper.
- Place all ingredients into a medium sized bowl. Mix with a hand mixer set on low until all ingredients are well blended and a dough ball begins to form. Remove the dough ball to the parchment-lined baking sheet.
- Cover the dough ball with another sheet of parchment. With a rolling pin, roll out the dough until it is very thin, about 1/8 inch. Discard the top sheet of parchment. Prick the dough with a fork every few minutes.
- Bake in a preheated oven for 12-15 minutes until the crackers are browned and firm to the touch. Remove from oven and cut immediately into 2 inch squares with a pizza cutter or large, sharp knife. Allow to cool in pan.
- When the crackers are cooled, serve plain or topped with a dollop of apple butter! Store in an airtight container for up to 10 days.
The Distinction From Commercial Crackers
Traditional wheat-based graham crackers rely on coarse whole-wheat flour and molasses to achieve their structural rigidity and characteristic snap. This alternative formulation utilizes blanched almond meal and coconut oil instead, yielding a tender crumb that requires careful mechanical handling during the rolling phase. Because almond meal lacks gluten, the dough behaves differently than standard pastry dough, demanding parchment paper containment to prevent sticking during flattening.Rolling Between Sheets
Achieving the target thickness of one-eighth of an inch requires rolling the dough directly between two sheets of parchment paper. A rolling pin glides smoothly over the top layer of paper without tearing the fragile, oil-rich dough underneath. Pricking the rolled sheet thoroughly with a fork at regular intervals allows trapped steam to escape during baking, preventing large bubbles from forming and ensuring an even, crisp texture across the entire batch.Cutting and Cooling Protocol
Timing the division of the baked sheet is critical for clean edges. The crackers must be sliced immediately upon removal from the 320 degree Fahrenheit oven while the sugars and fats remain pliable. Use a pizza cutter or a sharp chef knife to divide the hot sheet into two-inch squares before the structure cools and hardens. Allow the cut pieces to cool completely inside the baking pan to finish setting their internal structure prior to storage.
