Cinnamon Honey Graham Crackers
What do I miss most about preschool? Besides the naps, no homework and no bills to pay, but I missed having snacks too! In particular I missed having those graham crackers that you can break apart and nimble on while all the cinnamon falls to the napkin. Then when I was done I would lick my finger and clean all the crumbs and cinnamon.
That’s just me of course! (I am sure I’m not the only one…)
Over the last few years I have heard the whole story of “I love graham crackers, but I am now gluten free and can’t eat them…” , or “I would love to buy graham crackers, but I am worried my gluten free child will get into them.” I have also heard that famous saying “Gluten Free ones just doesn’t taste the same!”
Trust me I get it! Nothing tastes the same as it used to 20 plus years ago! (AHHHHHH TOO MANY YEARS!!!)
So when I took on the challenge of a gluten free blog I made it my mission to create some of the tastiest things I remember from my childhood and actually make them gluten free and tasty. Which can be such an uncommon combination. FYI: This list is never ending.
Gluten Free Graham Crackers
2 Cups Brown Rice Flour
1 Cup Tapioca Starch
1 1/2 tsp Xanthan Gum
1 tsp Baking soda
1 tsp Cinnamon
1/2 tsp Salt
2 sticks of Butter softened (or 3/4 cup Coconut oil hard)
3/4 cup Coconut Palm Sugar
3 Tbsp Honey
Preheat oven to 350 degrees
Mix together brown rice flour, tapioca starch, baking soda, xanthan gum, salt and cinnamon and set aside. In the bottom of a stand mixer or a large mixing bowl mix together butter, sugar and honey. Then add in your dry mix. The dough will come together just like a pie crust. Roll out into a square (as best as you can) onto a piece of parchment paper till it is about 1/8 of an inch thick. Cut with pizza cutter into 2 in x 2 in squares. Place onto baking sheets. They won’t rise or enlarge too much so 1/2 in apart is fine. Bake for anywhere between 15 to 18 minutes depending on the thickness of the graham crackers. They will also start to turn brown along the edges.
Let them cool for about 5 minutes on the pan and then transfer to a cool rack to finish cooling. Store in a airtight baggy or container for up to a week.
- 2 Cups Brown Rice Flourgraham crackers 2
- 1 Cup Tapioca Starch
- 1 1/2 tsp Xanthan Gum
- 1 tsp Baking soda
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 2 sticks of Butter softened (or 3/4 cup Coconut oil hard)
- 3/4 cup Coconut Palm Sugar
- 3 Tbsp Honey
- Preheat oven to 350 degrees
- Mix together brown rice flour, tapioca starch, baking soda, xanthan gum, salt and cinnamon and set aside. In the bottom of a stand mixer or a large mixing bowl mix together butter, sugar and honey. Then add in your dry mix. The dough will come together just like a pie crust. Roll out into a square (as best as you can) onto a piece of parchment paper till it is about 1/8 of an inch thick. Cut with pizza cutter into 2 in x 2 in squares. Place onto baking sheets. They won't rise or enlarge too much so 1/2 in apart is fine. Bake for anywhere between 15 to 18 minutes depending on the thickness of the graham crackers. They will also start to turn brown along the edges.
- Let them cool for about 5 minutes on the pan and then transfer to a cool rack to finish cooling. Store in a airtight baggy or container for up to a week.
OH YUM!
Don’t these just sound so delicious? We have made them into smaller into 2 inches by 1 inch and use them in a pumpkin dip we have found and love! (delicious!) Also great to dip into a caramel dip. The graham crackers are also great to use for s’mores too (recipe soon!). They are also amazing to just simply eat!
While they are baking you can smell these amazing graham crackers throughout the house and they start to smell like fall. The cinnamon and honey from the graham crackers make the perfect sweetness in these cookies to add to any sweet dip for sure! They can also make your graham cracker crust for those amazing cheesecakes that you love to make (me)! Brush on some butter or coconut oil (melted) and sprinkle on some cinnamon sugar to give it the extra sweetness we all deserve, especially for these.
What is your favorite type of cracker either sweet or savory? Mine would have to be these for sweet and pretty much any type of cheese cracker for savory. Best snacks ever!
Have a great day!
Deliciously,
Gabby
These look amazing! I’m embarking on some sugar free adventures in the kitchen. And since I’m just addicted to s’mores, it would be amazing to whip up a batch of these to replace store bought sugary crackers. Love it! <3
Gabby, you may have just changed life as I know it! All those graham cracker crusts that I couldn’t eat or smores at the campfire, or those sweet dips that need a graham cracker. I could just kiss you! Thanks for all your hard work and testing and retesting of the recipe. My sweet tooth thanks you, more than you could ever imagine!