Gluten Free Chocolate "Graham" Crackers
from the Kitchen of Kerry Mack
(yields approx. 3 dozen crackers)
This recipe is easy and fun...get your kids to join you!
1/4 cup Almond Meal/Flour
1/4 cup Flax Seeds*, ground into a meal/flour**
1/4 cup Organic Sprouted Quinoa, ground into a meal/flour**
1/8 cup Unrefined Date Sugar + extra for sprinkling
1/4 tsp. Real Salt
1/4 cup Filtered Water
1/8 cup Raw Organic Cacao Nibs
See Notes ** below before proceeding:
Mix first 5 dry ingredients together in large mixing bowl. Gradually add water and stir together until dough-like substance forms. Place dough onto a sheet of parchment paper. Using a spoon, flatten the dough out slightly. Place another sheet of parchment paper over the dough and using a rolling pin (a glass works just as well if you don’t have a rolling pin), roll the dough out until it is relatively thin. Remove the top sheet of parchment paper and sprinkle the rolled out dough with the Raw Cacao Nibs and a little extra Date Sugar. Then place parchment paper back over dough and roll out a few more times. Remove top layer of parchment paper and transfer parchment paper with rolled out dough onto a baking sheet. Using a knife, score the dough into squares (or whatever shapes you prefer). Place baking sheet in oven heated to 225° and bake for approximately 1 hour to 1 hour & 15 minutes. Crackers will harden upon cooling.
This delicious little cracker packs a boatload of fiber and way more protein than your average cracker. With just a little sweetness, it is a great snack or dessert. Thank you Kerry for bringing this recipe to me/us!!!
A little bit about Raw cacao nibs: They are roasted cacao beans often made into raw chocolate and pack a good amount of antioxidents and polyphenols which are great for protecting your heart. They are a on the bitter side but are easily sweetened with with a little bit of coconut or date sugar or succanat.
Seeds, as the roasting process enhances the
flavor of the flax, producing a more nutty flavor.
**A coffee grinder works best to produce an
evenly textured finely ground “meal/flour” or if no grinder, then purchase the flour.
