I have been thinking of ways to make eating a packed lunch more fun for my littles. Graham crackers came to mind with ease as I have many a fond memory of being in school (and out of school) eating millions of graham crackers.
So, how do you make graham crackers better? Make them grain free and vegan!
This helps optimize the nutrition your body can use for fuel and focus. And where better than school to feel fueled and focused?
This recipe is an adaptation from: http://www.everydayungrained.com
1/2 C. Almond Flour
1 Serving EnergG Egg Replacer (Vegan Egg Substitute)
1 Tsp. Vanilla Extract
1 Tsp. Salt
1 Tsp. Baking Soda
1/4 C. Maple Syrup
1/4 C. Coconut Oil
1 Tsp. Cinnamon
1 Tsp. Nutmeg to sprinkle on top (*optional)
Directions: Preheat your oven to 350 degrees. Combine and blend all dry ingredients. Sift Almond Flour, baking soda, cinnamon, salt together in a mixing bowl. Make egg replacement mixture per directions, add in syrup, vanilla extract, coconut oil. Blend all wet ingredients. Add the wet ingredients to the dry ingredients. Place in the refrigerator to set for 10 minutes. Use a non stick cookie sheet ( I recommend using a non stick silicone cookie sheet). Coat the cookie sheet with non-stick cooking spray. Layer the graham cracker batter on the cookie sheet around 1/4 inch in depth. Sprinkle nutmeg on top. Bake for 15-18 minutes until the graham crackers are golden brown. Allow the graham crackers to cool for 15 minutes before serving.
These Graham crackers taste great with a dollop of raw applesauce on top…tastes just like apple pie! Check out the recipe for raw applesauce below:
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