oat flour graham crackers;
Crispy homemade graham crackers made with oat flour, maple syrup, molasses, and cinnamon for a crunchy, delicious cracker. These gluten free graham crackers are perfect dipped in chocolate, eaten with s'mores, or crushed into a graham cracker crust.
Oven Temp: 350°
Servings: 18
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Ingredients
- 2 Tbsp sugar
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp cinnamon
- ¼ cup maple syrup
- 1 Tbsp molasses
- 2½ Tbsp melted coconut oil
- 1¼ cups oat flour
- ¼ cup cornstarch (or sub arrowroot starch, or tapioca starch)
- 1½ tsp ground flax seeds
Instructions
- In a medium mixing bowl, add 2 Tbsp sugar, ½ tsp baking soda, ¼ tsp salt, ¼ tsp cinnamon, ¼ cup maple syrup, 1 Tbsp molasses, and 2½ Tbsp melted coconut oil. Mix until smooth.
- Add 1¼ cup oat flour, ¼ cup cornstarch, and 1½ Tbsp ground flax seeds. Mix until fully incorporated. The dough should be moist but not sticky. If you use un-floured hands to form it into a ball, it should not stick to your hands at all. If too sticky, you can add a bit extra oat flour.
- Form dough into a ball. Place it between two sheets of parchment paper and roll to about ¼-⅛" thick depending on your preference. You can refrigerate the dough and chill for 15 minutes to help with the process. I find the parchment paper slides around on a counter, so it helps to weigh down two of the corners or get someone to help and hold the parchment paper.
- Use a pizza cutter, bench scraper, or knife to cut the dough into 2"x3" rectangles. Transfer to a baking sheet lined with parchment paper. Recipe makes approximately 18 crackers depending on preferred thickness.
- Roll up any scraps and reroll dough until finished. Prick each graham cracker with a fork in two rolls.
- Bake 10-14 minutes at 350°F in the oven. I recommend setting your timer for a minute or two less, and watching the last few minutes to avoid burning.
- Remove to a wire rack, or parchment paper or silicone on the counter to immediately stop the cooking.
- (Optional) Trim two of the edges on each cracker immediately upon removing from the oven. This step is incredibly tedious, and I recommend skipping it. It will give you a small pile of graham cracker crumbs great for sprinkling, and it gives the graham crackers a more traditional look.
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