Healthy Graham Crackers

Summer time is just a couple weeks away. With the warmer weather comes more barbecues, summer get togethers and LOTS of campfires. Our favorite summer activity is camping and s’mores are definitely something we love to enjoy by the fire at night. The problem is that they aren’t very good for the body. Between the chocolate, marshmallows, and the graham crackers s’mores are like eating one gigantic sugar cube.

Why is sugar so bad anyways? Well, sugar has a very high glycemic index. It can raise your blood sugar very rapidly and increase your insulin levels. Too much sugar can lead to diabetes, obesity, heart disease and skin issues such as acne.

Lessening our sugar intake is very important for our bodies. I love using coconut sugar or maple sugar as a replacement. They are more natural sources of sugar as opposed to the processed sugars we see in the packets at the local diner. In these graham crackers, I use coconut sugar and maple syrup to sweeten. Not only are they cleaner versions of refined sugar, they contain minerals and vitamins that are vital for the body (calcium, magnesium, potassium, etc.)

I also used a mixture of cloves, cinnamon and nutmeg for my spices. You can use cardamom in place of the cloves (it will taste less like gingerbread that way but both work!)

1 cup almond flour
1/4 cup cassava flour
1/4 cup tapioca flour
1/2 cup oat flour
2 1/2 tsp cinnamon (1 tsp for a more subtle flavor)*
1 tsp nutmeg (1/2 tsp for a more subtle flavor)*
1/2 tsp cloves or cardamom (1/4 tsp for a more subtle flavor)*
1/2 tsp sea salt
3 tbsp avocado oil
1 egg
2 tsp vanilla extract
1/4 cup maple syrup
1/2 cup coconut sugar

Preheat your oven to 350 and line a baking sheet with parchment paper. Have a rolling pin on hand. In a medium bowl, mix together the salt, tapioca flour, cassava flour, oat flour, and almond flour. Then mix in the cinnamon, nutmeg, and cloves/cardamom. In a separate bowl, mix together the egg, sugars, and the vanilla. Then add the oil and mix well. Next, combine the dry and wet mixture together. Transfer the batter to the baking sheet. Wet your fingers to prevent sticking then lightly press the batter to flatten a bit ( does not need to be completely flat and smooth yet!). Then bake for 8 minutes. Immediately remove from the oven. Next, carefully remove the parchment paper with the graham cracker still on top, and place on a flat surface. Next, take your rolling pin and begin to roll out the graham cracker until it is flat and has the thickness of a graham cracker (and so it will still sit flat in the pan). It is important to do the last step while it is still hot from the oven, do not let it cool before rolling out!) Then, take a pizza cutter or a sharp knife, and begin cutting your graham cracker squares. Slice vertically, then horizontally. I like rectangles but you can also create squares too. This is also important to do before they cool all the way through! Next, place the graham cracker, still on the parchment paper, back onto the pan and back in the oven. bake for another 12-14 minutes. Remove from oven, let it cool, then begin breaking apart for your s’mores. Enjoy!

You can store these in the fridge for about a week and a half. You can also prep these ahead of time and save in the freezer till needed. Once in the fridge or freezer, i recommend reheating in the oven for a few minutes to get back that good graham cracker crunch

I love enjoying mine with dark chocolate and a simple perfectly toasted but melty marshmallow. How do you like yours?


*depending on the flavor you want, you can use the max amount or a lower amount. The more spice you use, the more you will taste the flavors and especially if using cloves it can start to taste like a gingerbread cookie. My tip is to start with the small amount in (…) and then add more next time.

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