gluten-free and sugar-free chocolate graham crackers
A few days ago, I was at the beach with a couple of friends. We all had some snacks with us (of course haha) and out of curiosity I started looking at the ingredients of the different shop bought snacks. I almost never buy any, and if I do, I make sure they are vegan, organic, sugar-free and made of real ingredients, so I wanted to see what other people "normally" eat. One of my friends had organic chocolate graham crackers and they looked delicious. I love cookies especially with chocolate! Unfortunately, though these cookies were organic, they were full of "unnecessary" ingredients, such as natural flavors, invert cane syrup, cane sugar and mixed tocopherols and such. I really wanted graham crackers though! So when I got home made up this recipe for my version of healthy graham crackers. They are crunchy and chocolatey and very yummy!
Ingredients:
1/2 cup buckwheat flour
1/2 cup corn meal
3 tbsp. maple syrup
2 tbsp. almond butter (made of just almonds)
2 tbsp. unsweetened cocoa powder
2 tbsp. olive oil
1 tbsp. apple cider vinegar
1 tsp. vanilla
1tsp. cinnamon
1 tsp. baking soda
3 tbsp. cold water
Method
1. Preheat your oven to 350 F.
2. Combine all dry ingredients in a mixing bowl, then add the wet ingredients. Knead with your hands to form a dough. The dough is supposed to be rather dry, but if you think it is slightly too dry, add an extra tablespoon of cold water.
3. Pour the dough into a 12 x 8 baking tray and press or roll out to spread it equally. When the dough is spread out equally, use a knife to score the dough. I usually cut the dough into about 36 equal squares (4 x 8), but it's up to you how to score it.
4. Put the tray on the bottom rack of your oven and bake for 10 minutes at 350 F. After 10 minutes place the tray on the top rack and back for another 10 minutes.
5. When the crackers are done, take them out the tray and let them cool on a wire rack.
You can eat the crackers plain, or use them for ice cream sandwiches or ice cream bites as I did.
Yum!
I made VEGAN RASPBERRY ICE CREAM (NICE CREAM) to sandwich between them.