At this particular moment in the history of the paleo universe, one is not easily able to visit their local grocery store and purchase a box of pre-made paleo graham crackers. I do not doubt this scenario is near to coming, however, in the meantime it is nice to be able to make delicious replacements at home. These are really wonderful to eat on their own as well as for all of the other lovely uses Graham Crackers have… as a pie or cheesecake crust or a s’mores component. Mmmmmm…
Paleo Graham Crackers
Makes about 14 3-inch round crackers
- 1/2 cup raisins, lightly packed
- 2 1/2 cups almond meal
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons lard or unsalted pasture-raised butter, cut into 1-inch chunks and chilled
- 1 tablespoon molasses
- 1 tablespoon vanilla extract
- 2 tablespoons tapioca flour, optional – for dusting the work surface
- In food processor, pulse raisins with 1/2 cup almond meal until the raisins are finely chopped.
- Add remaining almond meal, cinnamon, soda, and salt. Blend well.
- Add lard and pulse until mixture reaches the texture of a course meal.
- Add molasses and vanilla. Pulse until a ball is formed.
- Place dough ball on a sheet of cellophane or a silicone baking mat and smoosh down with your hand until it is about ¾ inch thick. Cover using another sheet of cellophane. Refrigerate for at least two hours.
- Preheat oven to 350ºF.
- Remove dough from refrigerator. Dust a work surface with a sprinkling of tapioca flour or work directly on your silicone baking mat. I like to keep the top sheet of cellophane on the the dough while working as it helps keep the process tidy. Using a rolling pin, roll out the dough until it is about 1/8 to ¼ inch thick.
- Using a cookie cutter or knife, cut 3-4 inch rounds or squares out of the dough. Or, if making Graham cracker crumbs, just bake in one large sheet. Working carefully, place cut crackers on lined baking pan. Prick each cracker with the tip of a fork several times.
- Bake 7-9 min.
- Makes about 14 crackers or about 2 ½ cups Graham Cracker Crumbs.