Improving Your Health, One Meal At A Time!



These are approximate measurements…if the mixture is too thin add more almond meal, if it’s too thick add a little more almond butter, honey or a little water.

1/2 cup almond butter ( I used home ground raw almond butter)
1 tbsp alcohol free vanilla
1/4-1/3 cup raw honey
1 whole egg

1/2 cup unsweetened coconut flakes
1/4 cup almond meal

Preheat oven to 325 degrees

With a hand or stand mixer, combine almond butter, vanilla, honey and egg until well blended. Add coconut flakes and almond meal. Mix by hand until completely incorporated. Batter will be sticky but spreadable.

Line baking sheet with parchment paper and spread mixture until desired thickness. The thinner it is spread the crunchy the cracker will be. Cooking time depends on thickness of batter.

The batch pictured above was baked for approximately 8-10 minutes. Start checking for doneness at 6 minutes and ever minute until golden brown. Cool for 5 minutes on the parchment paper and then transfer to a wire rack to cool completely before cutting.

Once cooled, trim any uneven or burnt edges. Cut into desired size and shape.

I left a couple big pieces that could be used for sandwiches and cut the rest into bite size pieces.

Variation: sprinkle with smoked salt before baking.





Comments on: "Recipe: Grain and dairy free Graham Crackers" (1)

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