Graham Crackers (Paleo, AIP)
Servings: 4 crackers
If you're missing graham crackers, try these! Gluten-free, Paleo, and AIP friendly, they're full of flavor, make a great snack or dessert, and even can be used for s'mores!
- 2 cups Unsweetened Lovebird Cereal
- 1 tsp Cinnamon
- Pinch Sea Salt
- 3 tbsp Palm Shortening
- ¼ cup Coconut Sugar
- 2 tbsp Honey
- 1 tsp Vanilla Extract
Preheat the oven to 350 F. Place a sheet of parchment paper on a baking sheet and set aside.
Add the cereal, cinnamon, and sea salt to a food processor and pulse for about 30-seconds or until the crumbs are approximately the same size.
Add the rest of the ingredients and process for 1-minute. The mixture may not have come into a ball, but it should stick together if you press it together between your fingers.
Dump the contents of the food processor onto the baking sheet and form into a lump, then flatten it with the palms of your hands into a square, approximately ¼ inch thick.
Bake for 8-10 minutes, until the top is browned. Remove from the oven, let cool, then carefully cut into squares using a sharp chef’s knife.
This makes approximately four 3x3 inch crackers. You can of course make them smaller or bigger if you wish.
If you do not have a food processor you can put the cereal in a plastic bag and use a meat tenderizer or cup to crush the cereal into crumbs, then use a hand mixer or spoon to mix the rest of the ingredients together in a bowl.
These last approximately one week at room temperature. They’ll get soggy if you put them in the fridge! Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !