Sunday, November 18, 2012

Weekend Graham Crackers


My kids are very well adjusted to eating Paleo since we've been doing it at our home for nearly two years now, however there are three non-Paleo items Squish still asks for: goldfish, graham crackers and donuts. {The donuts are totally mama's fault. I am still a sucker for them and they somehow - I really don't know how - find their way into my kitchen on the occasional Sunday morning.}

I have yet to find a Paleo version of goldfish {unfortunately he gets them often at school}, but thanks to the new Paleo Indulgences cook book, we have crunchy, crispy better than regular graham crackers nailed! The best part about the recipe is that it is VERY simple, so it is a great one for the kiddos to help out with. 


Dry Ingredients:
1/4c coconut flour
1/4c tapioca starch {made it without this as I was out, and they turned out fine}
1/4c arrowroot starch
1t baking powder
1/2t baking soda
1 1/2t cinnamon

Wet Ingredients:
1/3c pure maple syrup
1 egg
2t pure vanilla extract
1/4c coconut oil, melted

{1} Preheat oven to 350*
{2} Place dry ingredients in medium bowl and whisk to combine.
{3} Add the maple syrup, egg and vanilla extract. Mix well with hand mixer.
{4} With the mixer on low, slowly add the coconut oil. Blend well. Let dough rest for 3 mins.
{5} Pat dough into a disc, cover in plastic wrap and refrigerate for 15 mins.
{6} Place cold dough between 2 pieces parchment paper big enough to fit on your baking sheet, and roll to a 1/4in thick rectangle. Remove top piece of parchment paper, place bottom piece with the dough on the baking sheet.
{7} Using a sharp knife, score the dough lengthwise into 6 sections, then across 4 sections, or you can make any size crackers by scoring however you like. 
{8} Poke dough all over with a fork.
{9} Bake 8 minutes, then pull the tray out and carefully (use a spatula) separate the crackers. Return the crackers to the oven and bake 5-8 minutes more, or until centers are cooked and edges are golden.
{10} Cool on trays on wire racks. Store in an airtight container up to 5 days or freeze for up to 3 months. 

{I don't know about you but that is definitely the cutest chef I have ever seen}

Enjoy! Happy Sunday! 

{coming later this week by reader request - video of how to make homemade baby formula}


8 comments:

  1. It is SO SMART to keep your kiddos involved with the idea, prep, EATING and clean up!!! franki

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  2. So yummy!! And....YAY for the formula tutorial! Can't wait!

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  3. How do you melt your coconut oil. Mine always ends up clumpy.

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  4. In the summer I will leave it on the counter and it's hot enough to melt right there, but in the winter I just slowly melt it on the stove. I have never had a problem with it being lumpy! Perhaps it is the brand? I doubt that though. I get most of ours by the gallon from Green Pasture. Love it!

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    1. Thanks. I think I am melting it at too high of a temp. Just did a little research and read that it melts at 76˚F.

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  5. Another coconut oil loving family here. My 2 yr old eats it every day and thinks it's a treat. Poor thing, I know. If only she knew what else was really out there, all those chemically modified foods waiting to make those pathways in her brain... We also use it in lieu of soap (face, body, the whole nine).

    Sheridan, you havesies to look up the (in)courage post "Grace Before". It reminds me of the Ann Voskamp blog post you posted that was so encouraging.

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  6. is t a tablespoon or a teaspoon?

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