g/squared graham crackers


these wheat free, gluten free, vegan graham crackers are a direct result of an intense craving i had one afternoon for the beloved graham cracker. the original graham cracker is a slightly sweet, usually rectangular cracker made with whole-wheat flour. it turns out, the g/squared was a first run, steal my heart and make me dance around as though i was learning to tie my shoelaces again, just like pre-school.


1 1/2 cups raw almond meal

1 1/2 cups water

1 cup coconut butter

1/4 cup ground flax seed

1/4 cup maple syrup (not raw but commonly used in raw desserts)

2 tablespoons fresh grated ginger root

2 teaspoon ground cinnamon

1 teaspoon ground cloves

1/4 teaspoon sea salt

1. in a bowl, place ground flax seed in the water, stir and set aside for 15 minutes. then add soft coconut butter, maple syrup, grated ginger and stir well.

2. in a food processor pulse the almond meal. add in, ground cloves, ground cinnamon and sea salt.

3. to the food processor, add the bowl of wet ingredients and pulse until well mixed.

4. place on teflex-lined dehydrator sheets at 115 degrees for 25-28 hours. after about 8 hours it is quite easy to cut into squares and after an additional 8 hours it is easy to flip and remove teflex sheets. dehydrate until crisp.

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