Prepping for a family camping trip, I decided to try to make my own healthy graham crackers (grain-free, gluten-free, no corn-syrup, no sugar, no preservatives). The recipe seemed simple enough and I’ve had lots of success with other recipes in one of my favorite cookbooks, The Art of Eating Healthy for Kids by Maria Emmerich, so I was excited to give it a try.
Moral of the story: Some recipes have to be followed EXACTLY!
I’m not a person that tends to follow recipes to a T. I often change the order that I add ingredients to increase convenience (and until now, it hasn’t been an issue).
This baking disaster was so epic, I had to share it with all of you. On the plus side, they still tasted awesome and we all got a good laugh over how truly awful they looked. 🙂
- 3/4 cup coconut flour
- 1/2 cup vanilla whey or egg white protein (I used plain whey since I was out of vanilla whey)
- 1/2 tsp Celtic sea salt
- 1 tsp baking powder
- 1 tsp cinnamon
- 6 TBS coconut oil OR butter softened
- 1/2 cup Swerve
- 1 tsp stevia glycerite (optional, but Maria thinks blending sweeteners gives a better taste)
- 1 TBS vanilla
- 2 eggs
- Preheat oven to 300 degrees F. In a medium bowl, mix together the first six ingredients.
- In a separate bowl cream together the coconut oil, sweetener, vanilla and eggs.
- Slowly add in the coconut flour mixture until you have a thick dough.
- Grease 2 pieces of parchment paper with coconut oil.
- Place dough in between the greased parchment and roll the dough to about 1/8 inch thick (try to make it even throughout or the thinner areas will burn). Remove top parchment and use a pizza cutter to score the dough into Graham cracker shapes.
- Use a fork to poke holes in down the cracker (see photo). Place the parchment onto a cookie sheet and bake for 15 minutes or until light golden brown.
And then your graham crackers will look like this 😉