Okay, I have a not-so-foodie confession. My favorite snack growing up was graham crackers and milk. In a bowl cereal-style and left to sit until they get soggy and begin to melt right into the milk. Kinda gross. Totally delicious in my book.
I blame my dad and grandma for this unsightly habit. I will spare you the deep dark places of the Cornwell family cuisine. There are a lot of butter and sweet onion sandwiches, funfetti frosting covered saltine crackers, and mustard frosted white cake down that road. You really can’t make this stuff up.
And while I may not engage in all the questionable culinary practices of my family, I do love a good graham cracker.
The idea for this recipe is rooted in my two recent cereal renditions – Honey Almond Cereal Squares, and Tigernut Cereal Squares. I combined elements from the two recipes to create a perfect gluten-free and vegan graham cracker.
These cookies resemble nutty and sweet conventional grahams thanks to the tigernut flour. In case you haven’t heard, tigernut flour is milled from tigernuts, a tiny root vegetable native to Africa. They have recently come into the food scene as a superfood and have the ability to fit into nearly any diet. Their flour is raw, vegan, and gluten-free. Aka: totally allergy-friendly. The reason I use tigernut flour in this recipe, is its richly nutty flavor. The first time I tasted this flour, I was instantly reminded of eating a graham cracker. Lightbulb moment.
These graham crackers are perfect for s’mores, and I love slathering them with nut butter and topping with banana and cinnamon for a quick afternoon snack. And I can vouch for how good they are when crumbled in a bowl and topped with almond milk. I’ve only had it a dozen times (give or take, okay… give) since writing this recipe.
Maybe the Cornwell’s aren’t so crazy after all. I may just have to start developing a recipe for that sweet onion and butter sandwich ;)
- 1 c tigernut flour
- 1 c brown rice flour
- 3 tablespoons psyllium husks
- 1 pinch salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 tablespoons coconut oil, melted
- 3 tablespoons maple syrup
- 2 tablespoons honey
- 2 tablespoons unsweetened almond milk (or other non-dairy milk)
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees.
- In a medium bowl, whisk together the tigetnut flour, brown rice flour, psyllium husks, salt, baking soda, and baking powder.
- In a separate bowl, whisk together the coconut oil, maple syrup, honey, almond milk, and vanilla until smooth.
- Add the wet ingredients into the dry and mix until combined. You may have to knead the dough in order to fully incorporate the two mixtures.
- Roll out the dough between two sheets of parchment paper, until it is about ⅛ inch thick. Remove the top sheet of parchment and cut the dough into 4 inch squares, with a pizza wheel or a knife. Prick each cookie with a fork a few times in a graham cracker-like pattern.
- Bake for 20 minutes. If you prefer your graham crackers soft, remove them from the oven and allow to cool on the cookie sheet for 5 minutes before sliding them off (with the parchment) onto a cooling rack. If you prefer crisp graham crackers, shut off the oven after 20 minutes and crack the door. Allow the cookies to stay in the off and vented oven for another 10 minutes. Remove and allow to cool on the cookie sheet before removing (along with the parchment) and cool completely on a cooling rack.