80 minutes
A delicious and healthy alternative to traditional graham crackers with a cinnamon twist.
Blanched Almond Flour
cups
Granulated Erythritol Sweetener
cups
teaspoons
teaspoons
teaspoons
each
Unsalted Butter, melted
tablespoons
Yacón Syrup, optional
teaspoons
teaspoons
1. Preheat Oven
Preheat your oven to 300°F.
2. Mix Dry Ingredients
In a large bowl, whisk together the blanched almond flour, granulated erythritol sweetener, ground cinnamon, baking powder, and salt until well combined.
3. Mix Wet Ingredients
In another large bowl, stir together the large egg, melted unsalted butter, yacón syrup if using, and vanilla extract until smooth.
4. Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients and stir until a dough forms. It might be a bit sticky.
5. Roll Out Dough
Place the dough between two sheets of parchment paper or a silicone baking mat and roll it out to about ⅛- to ¼-inch thickness using a rolling pin.
6. Score Dough
Use a sharp knife or a pizza wheel to score the dough into 2-inch squares. Prick each square 2 or 3 times with a fork.
7. Bake Crackers
Transfer the parchment paper or baking mat with the dough onto a baking sheet. Bake in the preheated oven for 20 to 30 minutes, until the crackers are just beginning to brown.
8. Cool Crackers
Let the crackers cool on the baking sheet for about 30 minutes.
9. Optional Additional Drying
If the crackers need additional drying to become crispy, place them back in the oven at no higher than 200°F for another 30 minutes.
10. Final Cooling and Storage
Allow the crackers to cool completely on the baking sheet. Once cooled, store them in a covered container at room temperature for up to 5 days.
Fold mini chocolate chips into the dough before baking. The chips will slightly melt during the baking process, creating little pockets of chocolate that pair beautifully with the almond and cinnamon.
Fold in mini chocolate chips to the dough before rolling it out. Optionally, you can sprinkle additional chips on top before baking.
Swap out the almonds for pecans and use maple syrup in place of some of the sugar. This will introduce a deeper, nuttier profile with a hint of caramel-like sweetness from the maple syrup, perfect for a fall-inspired variant.
Brush the tops of the crackers lightly with honey and sprinkle with a flaky sea salt before baking. The honey will caramelize, adding a different dimension of sweetness, while the sea salt will enhance all the flavors and add a savory touch.
Incorporate the zest of an orange or lemon into the dough for a bright citrus note. The zest should be finely grated and can be mixed in with the cinnamon and almond. This will add a refreshing undertone to the crackers without overwhelming the original flavors.
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