Oh my goodness, do I love a good, crunchy graham cracker! Since going gluten free and mostly grain free, a good graham with clean ingredients has been hard to find, and the other recipes I have tried either fall apart, don’t taste amazing or are too soft and wouldn’t hold up to toppings or s’mores.

These I literally had to put out of my sight in order to keep myself from munching on them every time I came into the kitchen. If you are a fan of the Sandlot Movie, like I am, (It’s an all time family favorite), you know Smalls would never settle for a whimpy gram to stuff his face. Watch the scene here:

These grahams are delicious in every way……texture, flavor, sturdiness….. and you can make them any size you want. They also happen to be egg free. I have been testing them for several months, and never was completely satisfied until this week when I was in a hurry and whipped together some while making dinner on a busy night, because we needed some Grahams in the house. They turned out great! Since I wasn’t actually in “testing” mode, I didn’t write it down until after they were done, and turned out so well. So, the next day, I retested them with honey instead of maple syrup. They turned out tasty with the honey, but you have to watch them carefully so they don’t burn. I again tested them using maple syrup, and they were s’more worthy! The maple syrup version is my favorite. It gives the grahams a true graham flavor and doesn’t over brown. These graham crackers can be enjoyed year-round. They are great for packing in lunches sandwiched with some nut butter and good quality fruit spread, and they are so, so s’more worthy! So campfire season, watch out, because Everyone should have good grahams!

The Best Grain Free Graham Crackers Ever!

Preheat your oven to 350° degrees F.

Ingredients:

1 Cup of Coconut Flour (I used this brand) scooped and leveled

2 Teaspoons of Ground Cinnamon

2 Tablespoons of Ground Flax Seed

2 Tablespoons of Grass Fed Gelatin (I used Vital Proteins)

1/2 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

1/2 Cup of Avocado Oil (it is heart healthy and has high smoke point)

1/4 Cup of Pure Maple Syrup (You can substitute honey for SCD compliant, but watch carefully to prevent over browning)

4 Teaspoons of Pure Vanilla Extract

1/2 Teaspoon of Lemon Juice

Directions:

In a medium bowl, whisk together the coconut flour, cinnamon, flax and baking soda. Then, in another bowl, whisk together the liquid ingredients which are vanilla, avocado oil, maple syrup and lemon juice. Add the liquid to the dry ingredients, and beat with a hand held mixer for one minute. Sprinkle the gelatin over the top, and beat again until it is completely incorporated.

Form the dough into a ball, and place between two sheets of parchment paper. Flatten the ball with your hands, starting to form a rectangle. With a rolling pin, roll the dough out into a rectangle to fit a cookie sheet pan. The parchment paper should still be sandwiching the dough. This prevents your rolling pin from sticking. The dough should be about 1/4″ thick. Remove the top piece of parchment. With a fork’s tines, poke holes all over the dough, then use a pizza wheel to score vertical and horizontal lines making the graham crackers the size you like. Place the parchment with the rolled out grahams onto a cookie sheet. Bake in the oven for 8 to 10 minutes. They don’t take long. I recommend checking at eight minutes. When the edges are starting to turn golden brown, they are done. Remove them from the oven and cool completely on the cookie sheet before breaking them apart at the score marks.

How do you like to eat your grahams?