These grain free graham crackers feature blackstrap molasses, which is created in the process of refining sugar. Blackstrap molasses is created in the third boiling of sugar cane (molasses is created in the second boiling). The third boiling maintains all of the minerals and vitamins that don’t make it into the final product, white sugar. Blackstrap molasses is known for its antioxidant capacity as well as the vitamins and minerals it contains: iron, calcium, magnesium, Vitamin B6 and selenium.
Almond flour replaces gluten free or regular white flour in this recipe to keep them gluten free and grain free. We use Wilton small cookie cutters, typically purchased at Michael’s craft stores to keep these a great size for snacks in the lunch box. You might want to make a double batch of these. When I make them, they are usually gone within a day!
- 3 T coconut oil
- 3 T blackstrap molasses
- 2 T almond milk
- 2 tablespoons maple syrup
- 2½ cups almond flour
- ⅛ cup +1 T arrowroot flour
- 2 tsp cinnamon
- Preheat the oven to 350. Line a baking sheet with parchment.
- In a food processor, process the coconut oil, blackstrap molasses, almond milk and maple syrup.
- Add almond flour, arrowroot flour and cinnamon. The dough should ball up and be sticky and oily.
- Using 2 sheets of parchment paper, roll out the dough to about ¼ inch thickness.
- Cut into small shapes using tiny cookie cutters.
- Bake on parchment paper for 9-11 minutes, making sure not to burn.
- Let cool and these store great for about 1-2 weeks in glass containers, but won't last that long!
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