When I worked in London during Uni I had a lovely colleague named Graham (affectionately though not creatively nicknamed "Gram" by me). These light and chewy crackers do not have anything to do with him, apart from the name of them always makes me think of him. As does anything graham-y. Gram. Aw.
Remember my last food post? I was all twatpreachy about how awesome it is to not crave sugar anymore. Well that hit the fan pretty quick. As most ladies out there certainly can understand- sometimes you absolutely require something sweet, and a fucking celery stick dipped in tahini was not going to cut it.
Enter these babies. Made with only coconut flour, honey, and a few other ingredients, they're a totally natural dairy, grain, gluten, and almost guilt-free treat (actually the only guilt was that I deviated from the 30-day plan, hrrrng) which go fabulously with a tea or glass of almond milk. The recipe for these comes from a wonderful book by Danielle Walker called Against All Grain. They're slightly chewy, very tender, and lovely. I'm not going to ramble on for pages about it, but they hit the spot and were just what I needed. Now it's back on the wagon with the no-sugar program.
If you'd like to make them, you'll need (for about 18 bicks):
1 c. coconut flour, sifted
1/2 t. Cinnamon
1/2 t. Salt
1/2 t. Baking soda
4 egg whites, at room temperature
1/2 c. Coconut oil, softened
1/2 c. Honey
2 t. Pure vanilla extract
Cookie cutters, optional
1. Preheat oven to 190 degrees.
2. Sift hte coconut flour into a bowl, then mix all dry ingredients until well incorporated. Wet ingredients go in another bowl and get mixed. Add dry ingredients into wet until well combined.
3. Form the dough into a ball and roll it out between two sheets of parchment paper to about 1/4" thickness.
4. Use a knife or pizza cutter to cut into squares (or any other shape you like...tetrahedron, Ban?)
5. Carefully slide the paper with the crackers onto a baking sheet and place into the fridge for 20 minutes to firm up a little.
6. Gently separate the squares, spacing them evenly around the baking sheet. Use a toothpick to prick holes on the crackers, if desired.
7. Bake for 14-16 minutes, turning half way through. (This is what the book said, but our oven is bananas and these were done in about 6 minutes total- no joke. I had to watch them like a hawk and the edges of some still singed. Fuggin' hate that oven.)
Cool on a wire rack till they're not crumbly and soft, then mange ça shit!