Summer vacations are some of the times I remember most from being a child. No school and endless warm days stretched ahead of me.
My brothers were both cub scouts and my father was the scout master for their troop. The cub scouts did a ton of fun summer activities which I got to tag along on with my mom as a chaperon. My favorite of those activities were the camping trips.
Being cub scouts they were not much more involved than a night or two at a state park campground, but to me at age 7 they were the height of adventure. There was fishing and exploring by day and a roaring campfire by night. There were homemade dutch oven meals and of course smores. I have never been a big fan of the gooey marshmallow and prefer to eat my chocolate bars unmelted. I did enjoy the fact that I could eat as many graham crackers as I pleased while watching the boys run around with flaming marshmallows.
Graham crackers have been one of the items I have missed since going gluten free. I tried a few different recipes before finally settling on this one as my favorite so far. I will be working on a recipe that relies less on almond flour in the future as I know many of my readers have nut allergies. For now enjoy your summer, eat a graham cracker, and feel like a kid all over again.
- 1¾ c Almond Flour
- ¼ c flaxseed meal
- 2 tsp saigon cinnamon
- ¼ tsp homemade baking powder
- 2 tbsp honey
- ¼ tsp salt
- 2 tsp vanilla extract
- 2 tbsp butter melted
- 2 tbsp milk
- Heat oven to 325
- Mix all dry ingredients well.
- mix in wet ingredients, slowly.
- Chill dough ( I put mine in the freezer for 15 minutes)
- Roll dough between two sheets of parchment to desired cracker thickness. *make sure dough is evenly rolled or thicker toward the edges. If edges are thinner than middle the edges may burn (still yummy though)*`
- Remove top piece of parchment.
- Score with knife to cracker size. This makes them easy to break apart after baking.
- Bake at 325 for 15 minutes.
- Cool and break apart.
- Eat and Enjoy!
- Place bottom parchment with dough on cookie sheet. Bake for 15 minutes.
