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Easy Vegan Almond Flour Graham-style Crackers

Almond flour is a low-carb, high-protein flour and a good source of fiber. Ours is milled to excellent flour, giving the final baked product an exceptional texture.
baked almond flour gingerbread (21)

Graham crackers are a comforting food that takes most people back to childhood. This grown-up version of the cracker is heart-healthy with low-glycemic coconut sugar. The addition of balsamic vinegar gives them a rich, deep flavor. We love using vanilla bean paste for a pure flavor. The bonus part of this recipe is that it is vegan-friendly. We use xanthan gum to replace the eggs in most almond flour cracker recipes. Since xanthan gum comes from plant-based sugars and bacteria, neither of which are animal products, it technically meets the requirements of vegan food.

Almond Flour Vegan Graham-style Crackers

2 cups Panhandle Milling Blanched Almond Flour

¼ tsp. salt

¼ tsp. baking soda

2 tsp. Xanthan gum

½ cup Coconut Sugar

1 tsp. vanilla bean paste (or extract)

2 Tbsp. balsamic vinegar

¼ cup water

Directions

  • Preheat oven to 350°F. Grease a full-sized cookie sheet or baking stone. A baking stone will help pull moisture from your crackers and give a crispier finished product.
  • Combine almond flour, salt, baking soda, and xanthan gum in a quart-sized bowl.
  • Combine coconut sugar, balsamic vinegar, and water in a separate bowl.
  • Stir the wet ingredients until the coconut sugar dissolves completely. There shouldn’t be any crystals still in the bottom of the bowl.
  • Pour the wet ingredients into the dry ingredients and stir well until a nice thick dough is made.
  • Flatten the dough out a little by hand on a lightly greased baking stone, and then cover it with unbleached parchment paper. This keeps the crackers from sticking; you won’t need to add flour to roll them out. Roll it to ¼ inches thick.
  • Gently remove the parchment paper on top, careful not to pull it away too quickly.  Lightly score the dough with a knife into 2-inch squares.
  • Bake 15-20 minutes until golden brown and crisp. If there are thinner spots in the dough, they will need to be watched closely. Remove the baking stone from the oven and allow to cool on the stone.