These slightly sweet crackers are a favorite in our house. Whether in the morning with a cup of coffee, the afternoon with a few slices of apple, or late night with a thin spread of almond butter, they really can’t be beat for a quick, tasty and healthy snack. What’s more, is baking them provides the perfect opportunity to whip up a delicious batch of homemade mayo with the remaining yolks.
3/4 cup + 1 tablespoon coconut flour
3/4 cup + 1 tablespoon almond flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon gelatin
4 egg whites
1/4 cup coconut oil (melted)
1/4 cup organic ghee (melted)
1/2 cup honey (raw & organic)
Combine dry ingredients in a bowl. In a separate bowl, or bowl of stand-mixer fitted with paddle attachment. Add wet ingredients, followed by dry ingredients and mix until fully incorporated. Scrape down dough with spatula to take shape of a round mound. Split dough in half and roll each out between 2 pieces of parchment paper until about ¼ inch thick. (Hint: Dough will feel a little loose, moist and sticky--- and that’s what you want here.) Use pizza cutter to cut into individual pieces 1 1/2 x 3 inches wide (or preferred size). Stack and slide papers containing dough onto a cutting board and refrigerate for 20-30 minutes.
Preheat oven to 350 degrees and fit two cookie sheets with parchment paper.
Remove crackers from refrigerator and work quickly to break apart and place on baking sheet. Cook 12 minutes. Flip crackers and cook another 8 minutes or until well browned, watching not to burn. (Hint: When flipping, I have found it’s best to give them a second to cool, and use my fingers to flip as they are very delicate at this stage, and even the smallest spatula can cause breakage.)
Store in an airtight container for 2-3 days… if they last that long.
*Can be made Vegetarian by omitting gelatin.
Yield: 25 - 30 Honey Grahams (depending on size)
Diet: Paleo, *Vegetarian, Gluten Free