Maple Oat Graham Crackers

One of the most popular recipes from my children’s cookbook “Let Them Eat Dirt” are the maple graham crackers. We make those crackers at least twice a month (the recipes makes over 50 crackers and they store well for over 2 weeks!!) However, I’ve had a few people reach out to me to see if I could work on a nut free version (those have almond flour in them). So I played around in the kitchen and came up with these gluten and nut free graham crackers. If I’m being honest, I may like the texture of these ones a little better than the cookbook ones!

Anyhow, I hope you and your little ones love these crackers as much as we do. The flavor and texture is spot on!! They taste extra good dunked into a cup of whole milk!

Cheers from my family to yours!

Maple Oat Graham Crackers

PREP TIME: 15 minutes    COOK TIME: 1 hour   SERVES: 25 crackers

• 1 Tablespoon date sugar (can susbtitute coconut sugar)

• 1/2 teaspoon baking soda

• 1/4 teaspoon unrefined sea salt

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 2 1/2 Tablespoons melted butter (unsalted)

• 1 teaspoon vanilla extract

• 1/4 cup pure maple syrup

• 1 Tablespoon blackstrap molasses

• 1 1/2 cups sprouted oat flour (see note)

• 1/4 cup arrowroot powder

Preparation

1. Preheat the oven to 350F. Line a large baking sheet with parchment paper and set aside.

2. In a large bowl, combine the date sugar, baking soda, salt and spices.

3. Drizzle in the melted butter, vanilla, maple syrup and molasses. Give everything a good stir. Add in the oat flour and arrowroot powder. Work the dough until everything is well incorporated. If the dough feels too dry, it likely needs more mixing. If it feels too wet, add more oat flour.

4. Form the dough into a ball. Place the dough in between two pieces of parchment paper. Working from the center of the ball, roll out into a large very thin rectangle, about 1/8 inch thick. If the dough seems too sticky to work with, place in the fridge for 15 minutes to chill.

5. Use a pizza cutter to cut the dough into small individual squares. Use a metal spatula to remove each cracker onto the prepared baking sheet. Use a fork to make little indents in each cracker (if desired!)

6. Bake in the oven for 12-15 minutes, or until lightly golden brown and firm to the touch. Remove the crackers from the oven, reduce the heat to 250F. Once the oven has cooled, place the tray back in the oven and bake for 1 hour or until the crackers are completely firm and crisp. (This step ensures you get extra crisp crackers that will store for 2 weeks!)

7. Store in an airtight glass container at room temperature for 2 weeks.
   

   NOTE: Sprouted oat flour is easier to digest. You can purchase sprouted oat flour from certain grocery stores or online at my favorite place, Second Spring