Healthy Homemade Graham Crackers (with Oat Flour)
Print RecipeMade with oat flour, coconut sugar and no dairy, these Homemade Graham Crackers are a healthy alternative to store-bought! Plus, with a hint of cinnamon and a delicious crunch, they're perfect for S’mores.
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Equipment
- Mixing Bowl
- 9 x 13 Baking
- Spatula (or Wooden Spoon)
- Rolling Pin (or Round Jar)
- Measuring Utensils
- Unbleached Parchment Paper (Optional)
Ingredients
- 2 cups Oat Flour (Made From Gluten-Free Oats)
- ⅓ cup Coconut Sugar
- ½ teaspoon Baking Soda (Aluminum-Free)
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Pure Vanilla Extract
- ¼ cup Unrefined Coconut Oil (melted)
- ¼ cup Milk (I like using oat, almond or tigernut)
Instructions
- First, preheat your oven to 350°F and place the coconut oil in a small saucepan to melt. Set it over low heat to melt while you mix the dry ingredients. It doesn't take long, so be sure to keep a close eye on it and promptly remove it from the heat once it's melted. Add the oat flour, baking soda and cinnamon to a large mixing bowl. Mix well with a whisk to break up any clumps. Next, mix in the coconut sugar.
- Stir in the melted coconut oil, pure vanilla extract and milk. I like using homemade tigernut milk for a gut-loving, dairy and nut-free version. Almond milk or any other milk of your choosing will also work.
- Keep mixing and folding until the dough begins to form. Once it gets too tough to stir, knead the dough with clean hands. After all the flour is mixed in, roll the dough into a ball.Once you have a firm dough formed into a ball, flatten it down with the palm of your hands. My video shows how to do this.Sprinkle extra oat flour on your rolling pin and surface. Roll the dough to about ¼ - ½ inch.I find it easiest to roll the dough right on the baking sheet, using my hands to form the corners and even out the edges.However, you can also roll the dough out on a cutting board or countertop. If doing it this way, you will have to cut out squares, rectangles, or any shape of your choice and carefully transfer them to the baking sheet. You could also roll the dough on parchment paper, carefully sliding or lifting it onto the baking sheet.
- Mix the melted coconut oil into the flour mixture. Next, stir in the pure vanilla extract and milk of your choice. I like using homemade tigernut milk for a gut-loving, dairy and nut-free version.
- Keep mixing and folding until the dough begins to form. Once it gets too tough to stir, knead the dough with clean hands. Once all the flour is mixed in, roll the dough into a ball.Once you have a firm dough formed into a ball, flatten it down with the palm of your hands. My video shows how to do this.Sprinkle extra oat flour on your rolling pin and surface. Roll the dough to about ¼ - ½ inch.I find it easiest to roll the dough right on the baking sheet, using my hands to form the corners and even out the edges.However, you can also roll the dough out on a cutting board or countertop. If doing it this way, you will have to cut out squares, rectangles, or any shape of your choice and carefully transfer them to the baking sheet. You could also roll the dough on parchment paper, carefully sliding or lifting it onto the baking sheet.
- Once your Graham Cracker dough is rolled out, use a pizza cutter or knife to score it evenly into squares or rectangles.Next, take a fork or skewer and poke a few rows of holes in the middle of each square. You can skip this step if you prefer. It's simply for decorative purposes.
- Once the dough is scored, place in your preheated oven and bake for 12- 15 minutes. When they are done, the edges should begin to brown around the edges. However, since the dough is already dark, it will only be a subtle darkening.
- Remove the graham crackers from the oven and allow them to cool for a few minutes before enjoying or handling them. To keep them crunchy, allow them to cool fully before storing.
Notes
If stored in an airtight container, these Homemade Graham Crackers will last up to 7 days at room temperature. You can also freeze them for up to 3 months.
Grass-fed butter or ghee can be used to replace the coconut oil if you do not need your Graham Crackers to be dairy-free. You may need to add 1 - 2 extra tablespoons if your dough seems too dry.
Vanilla powder can be used as an alcohol-free substitute for vanilla extract. You can use ½ teaspoon to 1 teaspoon for a single batch of graham crackers.
Spelt flour can be used if you do not need your graham crackers to be gluten-free. Because it contains less gluten, it is easier on the gut than its cousin, wheat. It also offers a rich, slightly nutty flavour that's similar to oat flour.
Watch the Video!
Nutrition
Serving: 1Cookie | Calories: 108kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 52mg | Potassium: 60mg | Fiber: 1g | Sugar: 2g | Vitamin A: 0.4IU | Vitamin C: 0.01mg | Calcium: 15mg | Iron: 1mg
HAVE YOU TRIED THIS RECIPE?I’d love to know what you think! Leave a rating and comment to share how it turned out.