You know how you used to eat a pack of graham crackers after school?
Like literally– the whole pack. Dunked in milk with lightening speed on those little chubby fingers. Remember?
You had to be on your A game. One second too long, and you got that big gross mushy glass of milk at the end.
Crackers, people. Not graham cookies. I mean, genius, really, those people at Honeymaid. Maybe that’s why me and my sister were allowed to eat them so often.
Or, maybe it’s because they’ve been around so long as a kid snack, that my mom had her own cute nostalgic memories of eating them.
Or that they were at least healthier than the chips ahoy cookies that were also in the cabinet.
In any event, since I’ve gone gluten free, it’s been at least 5 years since I’ve had one. I think after overdosing on them in college, I had forgotten about them.
I mean, there were a few gluten free brands at the store, but they’re so full of weird stuff, I’ve never gone through with taking any home.
Well, maybe I should have. Because now that I’ve figured out how to make them at home (4 ingredients! Only 20 minutes! no refined sugar! ), I literally have not been able to stop. We’re talking at least 6 batches in the last 3 weeks. You know- for “testing”.
It’s a rough life over here sometimes.
Also, if I can just warn you. These are actually way better than traditional grahams. They’ve got this perfect combo of sort of crunchy on the top and sort of chewy on the bottom.
Ridiculous.
I mean, holiday cookies? You might not even need them with this in your arsenal.
Bold, I know.
Now you have to tell me if you agree.
Gluten Free Graham Crackers
Makes 30 small crackers
1 cup almond meal
1/2 cup maple syrup (grade b)
1 teaspoon baking powder
1 teaspoon cinnamon
Line a baking sheet with parchment paper. Preheat oven to 350. Mix all ingredients together well in a small bowl. Using a small baking spatula, pour mixture onto baking sheet and spread as thin as you can, without creating holes.
Bake for 5 minutes and rotate the tray front to back, for more even crisping. Bake for 10-15 minutes total, until you get a golden brown layer on top.
Cut into small crackers and let cool.
Love this recipe? You’d love the cookbook then too. And be sure to check out the brand new Food Academy, now open for enrollment, and the seasonal meal plans!
Is almond meal the same as almond flour?
Yes- almond meal is sometimes more course than the flour, but both will work great here. I like the courser one for better texture.
Yum! This is making me hungry! I will definitely be trying this!
Def keep me posted if you do! 🙂
I love all your gluten-free recipes and make them frequently for my family. However, I have a tree nut allergy and usually cannot eat the food I make for them. Do you have any good suggestions/replacements for ingredients such as almond meal? I can eat peanuts/legumes, seeds, pine nuts, and coconuts.
Thank you!
Leslie
Hi Leslie, you could try a gluten free flour blend (Trader Joe’s has a great one), but you might need to play with the flavor a bit more, as the almonds have a lot of flavor. You could also try making a flour out of peanuts if you have a strong blender!
Hi Sarah! These look awesome! Can these be used to make a graham cracker crust with?
I haven’t tried it yet but I don’t see why not! I’d cook it at a bit of a lower temp perhaps- like 325 for a bit longer so it doesn’t get too crunchy..Keep me posted, will you?
I’m allergic to almonds- can I make this with something else?
Sarah, you are soooooo fun…. I love looking at my Inbox and seeing emails from you .. they always make me smile…. thank you for the very fun recipe… as I was reading your blog, it took me back to those after school days sitting on the curb in front of our house, having stuffed graham crackers with all my siblings……… to now get a ” healthy version of those same great days “…. I can’t wait 🙂 Lisa
I really remember my old sweet days when I used to eat these Graham Crackers like a mad kid. I will surely be showing this to my wife and ask her to make them for me 🙂
DELICIOUS and SO EASY! Thank you so much for making it possible to enjoy s’mores again! These are so tasty, they go fast around here. Double batches every time. ????