Growing up, one of my favorite Christmas traditions was building (and then eating) a gingerbread house. Last year my son built his first gingerbread house out of S’moreables gluten free graham crackers. S’moreables are great, but there are two problems: 1) I can’t find them here in Germany, and 2) they’re full of simple sugar and starches!
I found a good Paleo-style honey graham cracker recipe a few months ago on the awesome eatthecookie.wordpress.com. This graham recipe came to mind when I determined that I need to buckle down and make my own darn grahams for gingerbread-house building. I gave the recipe an extra dose of holiday spirit with molasses and warm spices. Here is my twist on the grain-free graham:
Grain-free Ginger Molasses Graham Crackers
Adapted from Eat the Cookie’s honey graham crackers
- 1.5 cups coconut flour, sifted
- 1/2 cup blanched almond flour
- 1/2 tsp sea salt
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp cloves
- 1/2 cup shortening (I use Spectrum Organics Palm Shortening)
- 1/4 cup coconut oil (solid – at room temp)
- 1/4 cup brown sugar
- 1/4 cup molasses
- 1 Tbsp vanilla
- 3 eggs
Whisk together all dry ingredients (coconut flour through cloves), except for the brown sugar.
Cream shortening, coconut oil, and brown sugar together. Add vanilla and molasses, then mix in eggs one at a time.
Add dry ingredients a little at a time until well combined. The mixture will be crumbly.
Pat mixture together and form into two large balls. Place one ball on each cookie sheet. Place wax paper on top and roll flat. Remove wax paper. Repeat with other cookie sheet.
Trim edges using a sharp knife or pizza cutter, then cut into crackers. Prick with a fork so they bake evenly (and so they look like cute little grahams).
Using small spatula or the broad surface of a knife, carefully separate the crackers before baking. This will allow the middle crackers to bake up just as crisply as the ones on the edges.
Bake for 10-12 minutes, rotating halfway through so they don’t get too brown. Be careful – these easily overbake.
Gently move baked crackers to cooling racks using a small spatula.
Use to make gingerbread houses, or (my favorite) spread with Sunbutter and enjoy!
i’m totally into what you’ve done with the ginger. i can’t wait to try your seasonal version, it’d be a beautiful thing with a schmear of pumpkin puree!
best,
liz
Thanks Liz! And thanks for the original recipe! Yummmm… Pumpkin purée would be lovely on top… I may need to make another batch today.