Ya, you read that right.
Say it with me… Clean Eating G.R.A.H.A.M. C.R.A.C.K.E.R.S!!! I could just squeak!
Why?
I can sum it up for you in one, wonderful word…
S’MORES!!!
Like how I yelled at you through your computer screen? I know. I really need to calm down….and get a life. I really need a life. A social life.
I know!! I’ll make…. S’MORES!!! (I’m bound to entice a few friends over with those, right?)
Oh dear….
I know, I know. These are cookies, but so far, it’s as close as I’ve gotten to clean graham crackers. And gosh darn it, I want s’mores!
Note: This is a recipe redo: You can find the original recipe here.)
Clean Eating Graham Crackers
(Makes approximately 25 crackers.)
Ingredients:
- 1 1/4 cups brown rice flour
- 3/4 cup tapioca starch (or organic cornstarch)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup honey
- 3 tablespoons safflower oil
- 4 tablespoons almond milk (soy or cows milk will work as well)
- 1 tablespoons molasses
- 2 tablespoons cinnamon
Directions:
- Preheat oven to 350 degrees F.
- Line a cookie sheet with parchment paper (cookie sheet MUST have edges)
- In a large mixing bowl, blend the rice flour, tapioca starch, baking powder, cinnamon and salt with a whisk.
- In a medium mixing bowl, blend the honey, oil, almond milk, and molasses.
- Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until well combined.
- Pour the batter onto the cookie sheet.
- Spread this out thin with a spatula. The thinner the better.
- Place in oven for 10 minutes.
- Working quickly, remove the crackers from the oven. Using a knife or pizza wheel, cut into your desired size.
- Using a fork, poke wholes all over the crackers.
- Place back in oven and bake for another 10 minutes.
- Remove from oven and cool on a cooling rack.
Note: I don’t recommend these for pie crust.
Nutritional Content:
(Data is for 1 cookie)
Calories: 84
Total Fat: 2 gm
Saturated Fats: 0 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 75 mg
Carbohydrates: 16 gm
Dietary fiber: 1 gm
Sugars: 6 gm
Protein: 1 gm
Estimated Glycemic Load: 10
Please Note: Nutritional information estimated at Nutritiondata.com. Data may not be accurate and is subject to the availability of specific foods in their database. Where one ingredient is not listed, substitutions must be used. Therefore, you should not refer to this data as being exact. It’s more of a ballpark figure. The Gracious Pantry does not take responsibility for the inadequacies of the nutrition calculator used. This data is provided as a courtesy and general reference only. It is not exact.
Chrystal Nelson says
November 13, 2010 at 7:06 amMmmm…. these look good! Going to have to try them tonight when I get home from work! I’m thinking the rugrat will love them! 🙂
The Gracious Pantry says
November 13, 2010 at 9:09 amChrystal – My rugrat sure did!
Lynn says
November 13, 2010 at 8:53 amOoh…those look good! I may have to whip up a batch of those this afternoon!!
The Gracious Pantry says
November 13, 2010 at 9:11 amLynn – Great! Let me know how they turn out for you!
trude wofford says
November 13, 2010 at 10:15 amgonna make these tonight Thanks Tiffany – yummmm tea and graham crackers
The Gracious Pantry says
November 13, 2010 at 10:21 amTrude – Fabulous! Let me know how they turn out!
chef vanda says
November 13, 2010 at 6:50 pmawesome Tiffany and gluten free to boot ~_~ TY
Namaste,
Vanda
The Gracious Pantry says
November 13, 2010 at 6:59 pmHey Chef! Thanks! Hope you enjoy them!
Dawn-Marie says
November 14, 2010 at 8:53 amOHHH…. If I could hug you right now but, for now I’ll virtual send you a hug ~… Craving these and you made them clean thank you(:
The Gracious Pantry says
November 14, 2010 at 9:00 amDawn-Marie – Thanks for the hug! Needed one of those today! Enjoy!
Roxan says
November 15, 2010 at 10:46 amOh, these sound soooooooo good. Now I am totally craving a smore! I will have to try making these. I never really thought about it this way, but graham crackers are perfect for the upcoming holiday season. Maybe because they are kind of like gingerbread?
The Gracious Pantry says
November 15, 2010 at 2:59 pmRoxan – Yes, they are! Let me know how you like them!
Linette says
January 19, 2011 at 1:31 amHey, sounds yummy!! but I don’t have brown rice flour. will wheat flour work??
The Gracious Pantry says
January 19, 2011 at 1:39 amLinette – It might. This recipe is gluten free, so I’m not sure how it will react with gluten in it. But it’s worth a shot!
Anonymous says
August 3, 2011 at 7:46 pmApril – Hmmm. The batter should have just poured into the cookie pan. You shouldn’t have had to work so hard to spread it. It should have only required a little extra help. Did you make any changes to the recipe?
April says
August 3, 2011 at 10:17 pmI didn’t have brown rice flour, but instead used Eagle Mills Naturday All Purpose unbleached, could that by why?
Anonymous says
August 3, 2011 at 10:24 pmApril – Yep! That would do it! All purpose flour works very different from whole grain flours.
April says
August 3, 2011 at 10:28 pmWell that’s a bummer haha, glad you knew right away! So…is that flour “unclean”. I just bought a double pack at Costco before we started clean eating, darn it!
Anonymous says
August 4, 2011 at 1:38 amApril – Afraid so. All purpose flour is white flour. If you use a lot of my recipes, find some whole wheat PASTRY flour. It’s the only stuff I cook with. It has a lower gluten content than regular whole wheat flour, but it also provides a softer, fluffier texture in finished food. You want 100% whole grain/meal/wheat.
Anonymous says
August 4, 2011 at 1:38 amApril – Afraid so. All purpose flour is white flour. If you use a lot of my recipes, find some whole wheat PASTRY flour. It’s the only stuff I cook with. It has a lower gluten content than regular whole wheat flour, but it also provides a softer, fluffier texture in finished food. You want 100% whole grain/meal/wheat.
Anonymous says
August 7, 2011 at 9:53 pmTiamaria – It’s possible. But they are very crumbly. I have a feeling it might just fall apart on you unless you mix it with something else to keep it together.
Justine says
December 7, 2011 at 8:43 pmI have been looking at your blog all night!!! I am fascinated and inspired. I always have the desire to eat more clean, but I felt like it was so overwhelming. I love how you have made it very accessible, but even more, your writing style is very friendly and nonjudgmental.
Anonymous says
December 10, 2011 at 1:36 amJustine – thank you so much! What a nice comment!
Anonymous says
January 25, 2012 at 8:13 pmDana – You could try whole wheat pastry flour. I haven’t tried it myself, but it could work.
Anonymous says
February 5, 2012 at 7:09 pmDana – I do have a recipe for the goldfish I’ve been meaning to try. The vanilla wafers would be a bigger project. I’ll add it to my list though. 🙂
graciouspantry says
February 20, 2012 at 3:36 pmtchr450 – any lightly flavored oil will work. Enjoy!
graciouspantry says
April 14, 2012 at 7:01 pmTracylea – Did you substitute anything or change anything in the recipe?
graciouspantry says
April 17, 2012 at 6:43 pmTracy – Hmmm…. I can’t imagine that causing a problem for anything other than flavor. Are you at a high or low altitude? Maybe something got measured incorrectly? Sorry, just trying to figure it out…
JennyD says
May 19, 2012 at 3:23 pmI would love to have a substitute for a graham cracker pie crust. Any suggestions?
graciouspantry says
May 19, 2012 at 4:49 pmJennyD – You can make these and just crumble them. There are some on the market that are sweetened only with honey, but not sure what else is in them.
graciouspantry says
June 30, 2012 at 4:13 pmGlad they worked out!
graciouspantry says
September 9, 2012 at 2:59 pmHaha!! Great tip, thanks!
graciouspantry says
January 6, 2013 at 11:23 pmThe tapioca starch is also called tapioca flour. As far as I know, it’s clean.
graciouspantry says
January 16, 2013 at 12:22 pmThanks Jodi. As usual, you’re spot on. 🙂
Jodi says
January 20, 2013 at 8:59 amI made these again using regular whole wheat (greaham) flour and oat flour. Since different flours (or even the same flour in different climates/humidity levels) absorb different amounts of liquid, I kept adding milk by the tablespoon until it became pourable. They turned out great. I cut them into 24 crackers. By the time I went to put them away there were only 9 left! Probably would have been less if we hadn’t kept the kids away from them while I was making dinner.
By the way corn starch, tapioca starch, potato starch or flour are not whole foods. They are highly processed. So they won’t be in my clean pantry.
hrosa says
January 27, 2013 at 10:32 pmCan you use canola, veggie or olive oil instead of safflower oil?
The Gracious Pantry says
January 28, 2013 at 1:05 amSure! Safflower would be best.
Tracy says
February 8, 2013 at 7:29 pmSooo excited to try this recipe again. This time I’m ging to try to make them ice cream sandwiches. (I’m going to use peanut butter and banana for the ice cream) Thanks for all the amazing recipes you share with us!!!!!!
The Gracious Pantry says
February 9, 2013 at 10:26 amMy pleasure! I hope they turn out well for you. 🙂
EE says
March 4, 2013 at 10:25 amThe recipe list says baking soda, but in the directions, it says baking powder. Which is correct?
The Gracious Pantry says
March 4, 2013 at 11:52 amSorry, all fixed. It’s baking powder.
EE says
March 4, 2013 at 12:47 pmI made them with baking soda, and they turned out good. I’ll try the powder next time. I like that they aren’t too sweet. I may add a little ginger next time to give them a little zing. Thanks for the recipe!
The Gracious Pantry says
March 4, 2013 at 4:55 pmMy pleasure!
Dana D. says
March 22, 2013 at 1:01 pmMaking these for the second time. Super yummy! These are one of my favorite cookies so it is wonderful to have a clean recipe for them. Thank you so much!
The Gracious Pantry says
March 22, 2013 at 5:36 pmMy pleasure! 🙂
Abbie says
March 30, 2013 at 3:26 amDo you think this batter can be baked as muffins? I really want to find or figure out a good smores muffin that I can put gooey choc in the center of and melt a marshmallow on top or something like that to avoid a crumbly graham cracker that makes a mess 🙂
The Gracious Pantry says
March 30, 2013 at 9:23 amNo, sorry. This is too crumbly for that.
Courtney says
May 16, 2013 at 5:56 amI always have a craving for smore’s! But what could be used as a replacement for marshmallows?
The Gracious Pantry says
May 16, 2013 at 1:26 pmCourtney – I make these. They aren’t completely clean, but they are still the healthiest marshmallows you’ll ever find. https://www.thegraciouspantry.com/clean-eating-agave-sweetened-marshmallows-recipe/
Nicole H says
May 18, 2013 at 12:53 pmTY for this recipe! My lil guy is gluten and airy free, and its so difficult to find things for him to eat! I now he’ll love these
The Gracious Pantry says
May 18, 2013 at 1:37 pmNicole – Fantastic! Try my Freedom Brownies too. Yummy!
Heidi says
July 7, 2013 at 2:42 pmI just made these to use for camping and they are amazing! My batter was thicker, probably because I used creamed honey but it didn’t affect the finished product. They taste better than store bought for sure!
The Gracious Pantry says
July 7, 2013 at 3:27 pmHeidi – Fantastic!! So glad you like them! 😀
Felicia says
July 17, 2013 at 8:06 amHi, i was wondering, if you remove the baking powder all together will you get more of a cracker? I am going to try these, but I wanted to know. My weakness is crackers!!
The Gracious Pantry says
July 17, 2013 at 8:53 amFelicia – I’m not sure, I’ve never tried. I suppose it would probably work though… in theory…