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The World’s Healthiest Graham Crackers

Filed Under: Almond Milk, Applesauce, Chickpeas, Cookies and Bars, Desserts, Gluten Free, Grain Free, Low Carb, Recipe Makeover, Recipes, Snacks, Stevia, Sugar Free, Under 50, Vegan

By 29 Comments Jump to Recipe

I’m baaaaaaaaaack!

Did you miss me? I missed you. A lot.

So as I mentioned in my last post, I spent the last week of my life on my freshman retreat paddling down the Colorado river. In canoes. Pitching tents. With not a single LED screen in sight. Getting eaten by bugs and mauled by thorny trees. Good times.

On the first night, I honestly thought I was going to die. I rifled through my bag at least twice looking for the iPhone I didn’t bring so I could check my email.

No posting. No responding to comments or emails (which I love to do!). No communication. No way out.

So here I am, on the verge of a full-scale emotional breakdown when my wonderful tentmate tells me it’s time to get up and meet my group. And then I burst into tears.

I must have scared the beejezus out of her! She started apologizing profusely when I told her I was probably just being hormonal. (And electronically deprived, but the former sounds significantly less pathetic.)

But of course, as the retreat went on and I continued to spend time with my amazing friends and further get to know the lovely people who are my classmates, I felt much better. Oh, and the s’mores on the last night didn’t hurt.

I don’t eat marshmallows because the whole “gelatin isn’t vegetarian” thing, so I lucked out when one of my dear friends who is kosher brought vegan marshmallows and allowed to me make my s’mores with one. (I know. She rocks.)

Said wonderful tentmate and I sang a harmonic rendition of Lean On Me in a short campfire talent show. After the last note, there was silence. We stared at each other in pride but with agonizing anticipation. And then people clapped. A lot. It was wonderful.

So this recipe is inspired by my retreat. Obviously I couldn’t lug around chickpea flour graham crackers (although I shamelessly admit I really wanetd to), I could make them as soon as I got home.

And I couldn’t have been happier. Now I can reminisce about my experience by the campfire with my classmates while eating these fantastic graham crackers that just happen to be vegan, gluten free, grain free, sugar free, low carb, low fat,  and only 8 calories each!

Fire up the fire. Let’s get this s’mores party started!

 

Who needs these preservative-laden graham crackers when you can make equally scumptious ones in the comfort of your own kitchen? Serve with toasted vegan marshmallows and Homemade Healthy “Chocolate” for the healthiest s’mores sandwich around!

Adapted from my Homemade Low Carb Cinnamon Toast Crunch

 

Yield: 30 graham crackers

The World’s Healthiest Graham Crackers

10 minPrep Time:

25 minCook Time:

35 minTotal Time:

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Ingredients

  • 1/2 cup chickpea (garbonzo bean) flour
  • 1 Tablespoons applesauce
  • 1/8 teaspoon salt
  • 1/4 teaspoon liquid stevia (Feel free to use more or less, depending on how sweet you like things.)
  • 1/2 teaspoon vanilla extract
  • 1/3 cup almond milk
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon molasses

Instructions

  1. Preheat oven to 375F. Line a cookie sheet with parchment paper or a silicone mat and set aside.
  2. Ina large bowl, combine chickpea flour, applesauce, salt, stevia, vanilla extract, cinnamon. Add almond milk, and whisk until completely smooth. Believe me, you do not want clumps of chickpea flour hanging out in your crackers.
  3. Pour the batter onto the lined cookie sheet, and spread it out evenly to the edge of the sheet. Bake in the oven at 375F for 22-27 minutes, or until the edges are brown and the center is just starting to crack.
  4. Remove the parchment paper or silicone mat from the sheet (don’t burn yourself!) and cut the crackers into squares. (I got about 30 crackers out of this recipe.) Do not eat all the squares during this step. Stick them back in the oven for 2-4 minutes, stirring halfway through. Let the crackers cool completely so they can crisp up (no one wants soggy graham crackers!).
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https://www.foodiefiasco.com/the-worlds-healthiest-graham-crackers/

Nutrition

Calories: 8 cal
Fat: <0.5 grams g

 

I’ll meet you by the campfire. Do you want to tell the ghost stories, or shall I?

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Comments

  1. Nice! I love how sometimes it works out when you're with a person who keeps Kosher! I'm marrying into a Jewish family, but people often joke that I am more Kosher than they do. Graham crackers sometimes contain HFCS, so glad there's an alternative.
    Reply

    • Haha. I bet you're a much more stellar chef than you give yourself credit for. ;) I would love to send out my treats... when I come across some more free time. Is that something you would be interested in? Thanks for the input!
      Reply

  6. Great recipe! Had to try them right now, and although I was really sceptical when tasting the raw batter (raw chickpea flour does NOT taste good!), they turned out really well. Only problem is they burn quite easily, so I really had to watch them and remove them from the oven as they finished individually, but the taste is so much better than I expected, after tasting it raw!!
    Reply

  7. Hey kel! You have indpired me to make my own site! I was wondering if youvould help me out im a bit behind with tech lol. What site would i go on to make a free websiteand how do i create buttons that say about me or recipes? Thankd in advance!
    Reply

  8. This doesn't really pertain to this recipe, it's more of a general question. How do you decide when to deduct fiber calories and when to account for them? In the US, manufacturers are allowed to deduct the fiber calories from labels of foods since those calories can't be digested. This isn't the case in all countries (which is why if you look at a Canadian Fiber One cereal label it has 100 calories and the same cereal in the US is listed as 60 calories). Just want to make sure I'm not "double deducting"!
    Reply

    • Thank you so much for asking such a GREAT question, Stephanie! To prevent "double deducting", I don't actually deduct anything, but just add up all the calories from the fat, protein, and NET carbs to calcuate the calories in a serving of a particular food. You can even use this nifty formula! Grams of fat/serving X 9 + grams of protein/ serving X 4 + grams of NET carbs (total grams of carbohydrate - grams of dietary fiber) X 4 = amount of calories per serving The key point here is, in my opinion, that NET carbs are the total amount of carbohydrate minus the the amount of fiber. Thanks again, and I hope this helps!
      Reply

  9. I just found you blog from your amazing post on Meg's blog. You are hilarious:D I am a 15 year old guy food/fitness blogger you should check out my blog I'm following you now!:)
    Reply

    • Hi Alek! I am really glad you've found me! Us teen food bloggers are few and far between and I think we should stick together. I'd love to keep in touch!
      Reply

      • I actually tried your simple cookies today! Mine turned out really crumbly :( does the order mixing matter? I feel like almond milk would make a big difference!?
        Reply

  13. Could you replace the milk with water? And what if I use white flour? I have no gluten issues** what are your looks on white flour vs wheat flour?
    Reply

    • Hi Amelia! I would use milk instead of water, but you could use any milk you want. I have never used wheat flour in this recipe, so I don't know if it works. Wheat flour is much better for you (less processed, more nutrient dense), but if you don't like the taste of wheat flour, you can use white whole wheat flour, which is an albino, more mild tasting variety of wheat flour. Hope this helps!
      Reply

  14. Hi, I noticed that you said each cracker is 8 calories but in the recipe itself it says a cracker is 80 calories and I am wondering what the true calorie count is? Thanks!
    Reply

  15. Is it possible to use rice or tapioca flour instead of chickpea flour? I really don't like chickpea flour it is too gritty. Thank you. Anita
    Reply

  17. I don't have chickpea flour and don't care to buy a whole bag for just this recipe, is there a way to make it? or what can I replace it with?
    Reply

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