Easy Paleo Graham Crackers (gluten-free, grain-free, almond flour

• Vegetarian
• Gluten free
• Paleo

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 tbsp Maple syrup, pure

• Baking & Spices

  • 2 1/4 cups Almond flour/meal
  • 1 tsp Baking powder
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Sea salt, fine

• Oils & Vinegars

  • 2 tbsp Coconut oil, virgin

Found on powerhungry.com

Description

Ingredients

• 2-1/4 cups almond flour/meal
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ tsp fine sea salt
• 1 large egg
• 2 tablespoons virgin coconut oil, melted
• 2 tablespoons pure maple syrup

Directions

• In a large bowl, whisk the almond meal, baking powder, cinnamon and salt.
• Add the egg, coconut oil and maple syrup, stirring until blended into a cohesive dough (you can also do this in a food processor).
• Cover the bowl and chill the dough for 30 minutes.
• Preheat oven to 325ºF and line a large cookie sheet with parchment paper. Transfer the chilled dough to a large sheet of parchment paper; top with a second sheet of parchment paper. Using a rolling pin, roll the dough to ⅛-inch thickness.(not too thin--mine were actually between ⅛ and ¼ inch).
• Using a knife or pizza cutter, cut into 2.5-inch squares; transfer squares to prepared sheet.
• Bake in preheated oven for 12-15 minutes, until golden brown (they will still look slightly soft--will harden as they cool). Cool on the pan 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container.