Keto Graham Crackers

<article> <section> <p align="justify">A throwback to childhood, graham crackers are the perfect slightly sweet, slightly savory comfort snack. But did you know that these cookie-cracker hybrids were originally created as a health food? Sylvester Graham, a Presbyterian minister, invented them in the early 1800s as part of his vegetarian lifestyle. His diet also cut out sugar, white flour, and most spices. Sugar—and other less healthy ingredients—eventually snuck into the commercial version of his crackers. By baking our own at home, we can reclaim Graham’s invention as the healthy snack it once was!</p> <h2>Super Cinnamon</h2> <p align="justify">Made from drying and grinding the bark of a small evergreen tree, cinnamon is a super-popular spice. It adds that signature warm flavor to everything from holiday cookies to lattes. It’s also a superfood, amping up the nutritional benefits of anything it touches! That’s because it’s loaded with antioxidants and other helpful compounds like potent essential oils. In ancient Ayurvedic practices, they used cinnamon to balance the gut and improve digestion. Modern scientific studies back this up, citing its powerful soothing and anti-microbial properties. Studies also suggest that cinnamon can help regulate blood pressure. So go ahead and spice things up! </p> <h2>Coco-Nutty</h2> <p align="justify">Coconut flour is a wonderful ingredient--especially if you’re interested in low-carb cooking <i>and</i> a low-impact lifestyle! That’s because it’s made from a byproduct of coconut milk production. After squeezing the liquid out of young coconuts, the leftover flesh gets dried and ground into flour. That fine powder is very low in carbs—just 1.5g per 10g serving—and is great for baking. Plus, the medium-chain triglyceride (MCT) fats in coconut flour have anti-inflammatory properties and may improve your heart health! MCTs also help regulate blood sugar and metabolism. Further, they might even improve your ability to use other nutrients. </p> </section> <hr class="divider-15 divider-thick mx-auto"> <section class="recipe"> <h2 itemprop="name" align="center">Keto Graham Crackers</h2> <div class="prep"> <span> <meta itemprop="prepTime" content="PT20M">Prep Time: 20 minutes</span> <span> <meta itemprop="cookTime" content="PT15M">Cooking Time: 15 minutes</span> <span> <meta itemprop="recipeYield">Serves: 24 </span> </div> <h3>Ingredients:</h3> <ul class="ingredients no-bullet"> <li itemprop="recipeIngredient">6 tablespoons (¾ stick) grass-fed butter, at room temperature</li> <li itemprop="recipeIngredient">4 tablespoons erythritol sweetener</li> <li itemprop="recipeIngredient">3 teaspoons monk fruit sweetener</li> <li itemprop="recipeIngredient">1 egg</li> <li itemprop="recipeIngredient">1 ½ cups almond flour</li> <li itemprop="recipeIngredient">¼ cup coconut flour</li> <li itemprop="recipeIngredient">¼ cup golden flax meal</li> <li itemprop="recipeIngredient">¼ teaspoon salt</li> <li itemprop="recipeIngredient">½ teaspoon baking soda</li> <li itemprop="recipeIngredient">1 teaspoon pie spice mixture (or ¾ teaspoon ground </li> </ul> <hr class="divider-50 divider-medium"> <h3>Instructions:</h3> <ol itemprop="recipeInstructions"> <li><p align="justify">In a large bowl, beat the butter, erythritol, and monk fruit sweeteners together with an electric mixer until lighter in color and creamy, about 2-3 minutes. </p></li> <li><p align="justify">Add the egg and beat until just incorporated. Don’t worry if the mixture looks a little lumpy.</p></li> <li><p align="justify">Turn the mixer speed to low and add about half the almond flour to the bowl. Beat until just barely mixed.</p></li> <li><p align="justify">Add the remaining almond flour and the coconut flour, flax meal, salt, baking soda, and pie spice. Beat until mixed well.</p></li> <li><p align="justify">Form the dough into a ball and place in a container with a tight-fitting lid. Refrigerate for at least an hour or up to 2 days.</p></li> <li><p align="justify">Preheat the oven to 350°F.</p></li> <li><p align="justify">Roll the chilled dough out between two pieces of parchment paper to form a long, thin rectangle. The dough should be no more than ¼” thick. Remove the top piece of parchment, but keep the dough on the bottom piece.</p></li> <li><p align="justify">Using a pizza cutter, cut the dough into 3” squares (or 3x6” squares scored down the middle for a more traditional graham cracker look).</p></li> <li><p align="justify">Prick each square with a fork several times to prevent too much puffing.</p></li> <li><p align="justify">Lift the parchment containing the graham crackers onto a baking sheet and place in the freezer for 10 minutes before baking (or in the fridge for half an hour). This gives the dough a chance to firm and ensures that the final graham crackers will be very crunchy.</p></li> <li><p align="justify">After chilling, bake for 8-12 minutes or until golden all over.</p></li> <li><p align="justify">Cool completely, then enjoy! You can store in an airtight container for up to 5 days.</p></li> <li><p align="justify">To make a s'more use this <a target="_blank" href="https://www.warriormade.com/content/diet/keto-marshmallows/" rel="noreferrer">Keto Marshmallows</a> recipe to complete the dish! </p></li> </ol> </section> </article>