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”.
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.
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.