Gluten-Free Granola Graham Crackers

One of the best parts of summer is sitting outside by a fire and making delicious smores with friends and family. When you are gluten-free, however, that’s difficult to do since we cannot just run to the store and grab the first box of graham crackers we see. Gluten-free graham crackers can be hard to find, so we have a solution! Check out this recipe below and you can make your very own graham crackers right at home! This homemade graham cracker recipe is easy to make and uses our bakeshop delicious granola and our premium happy oats so you can enjoy your smores even more!

Ingredients

  • ½C Bakery On Main Organic Happy Quick Oats
  • 1C Bakery On Main Cranberry Almond Maple granola
  • ½C cassava flour
  • ¼C coconut sugar
  • 3 Tbsp maple sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • pinch salt
  • 1 Tbsp flaxseed/ chia mix
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 2 tsp molasses
  • ¼C coconut oil
  • 1 Tbsp honey
  • 2 tsp maple almond butter
  • 1-2 Tbsp water

Instructions

  1. Preheat oven to 350 degrees
  2. Add Happy Quick Oats to food processor and process until oats become a flour
  3. Add the Cranberry Almond Maple granola to the processor with the oat flour and process until smooth and combined
  4. Add cassava flour, coconut sugar, maple sugar, baking powder, baking soda, salt, flaxseed/ chia mix, and cinnamon to food processor and combine with granola and oats
  5. Move combined dry ingredients to a large bowl and add vanilla, molasses, coconut oil, honey, maple almond butter. Stir until fully combined
  6. Mix will be dry and crumbly. Add 1 tbsp. of water slowly and combine. If dough is still too dry, add the second tbsp. of water slowly.
  7. Combine dough fully with hands and form into a ball. Place dough on a piece of parchment paper and flatten. Place another piece of parchment paper on top and roll out until desired thickness (do not role too thin)
  8. Remove top piece of parchment paper and cut flattened dough into squares. Run a butter knife up each cut to ensure separation.
  9. Place the bottom piece of parchment paper with the cut dough onto a cookie sheet
  10. Bake for 15-18mins until they begin to brown.
  11. Remove from the oven and let sit on the cookie sheet to cool down for at least a half hour as they will get crispy as they cool.
  12. Store in an airtight container and enjoy as a snack on their own or use them to make delicious gluten-free smores!!