Friday, June 29, 2012


Ok, these look like graham crackers, and they really do taste like graham crackers, but they do not have the crunch of graham crackers.  I attempted to convert this recipe I found to low carb.  I wanted to also try out my new Capella Graham Cracker Flavor drops.  These turned out tasting wonderful and far from calling them a flop, because they didn't have the crunch, I just call them a new creation.  They make a good flatbread.  They are softer than crackers but chewier than bread.   It also depends on how long you want to bake them as to how hard they get.  You can experiment.  I baked the first batch around 25 to 30 minutes trying to get them crunchy, but when I saw I was going to burn them and not get them any crunchier I removed them and let them cool.  

the second batch I tried a spoonful of in the microwave to see if it would crisp up there, but it didn't work.  So I rolled out the rest as I did the first batch and baked them for about 25 min.  I made the most wonderful sandwich for lunch out of it, that reminded me of my childhood.  I spread peanut butter on top, added some thin deli sliced ham, and a slice of Bongard cheese on top.  Excellent to my child-like taste buds.  Just one of my strange sandwich combos but hey, give it a try! You'll be hooked.  I had to have a second one.  

I'm thinking these would also make a great graham cracker crust, or a base to a candy bar, if you top it with a filling of some sort, such as peanut butter and coat in chocolate.  Oh yeah!  Or any other number of combinations I can think of to tickle my taste buds.  I was unsure of how much Capella drops to use because I'm new to them and still experimenting.  I found 16 drops to be perfect.  You can even smell the graham cracker smell when they come out of the oven. Can you tell I have a thing for graham crackers?  I am still planning on working on the "cracker" part of this, and getting the crisp just right.  Hopefully I'll have the perfect graham cracker for you soon.  Back to the kitchen!   

I also have to mention, the first time I mixed the blackstrap molasses in with the dry ingredients first, and didn't like the way it mixed in.  So I suggest in the recipe below adding it to the liquid ingredients.  Or you don't have to use blackstrap molasses if you don't want.  You could use a brown sugar substitute in place of part of the sweetener instead.  This is the way I made it and what I used.

GRAHAM CRACKER FLATBREAD                      

1 cup  almond flour
1 cup  flaxseed meal, golden
1/2 cup  parmesan cheese
1/2 cup  sweetener -- (12 packets truvia)
2 teaspoons  cinnamon
1 teaspoon  baking powder
1/2 teaspoon  xanthan gum
1/2 teaspoon  baking soda
1/4 teaspoon  salt
7 tablespoons  butter -- cold, cut into pieces
9 tablespoons  egg whites -- (equal to 3 eggs)
1/2 teaspoon  blackstrap molasses
6 drops  liquid sucralose -- (or stevia)
16 drops  graham cracker flavoring -- (Capella drops) (optional but recommended, this is what gives it that graham flavor)

In medium bowl, mix together almond flour, flaxseed meal, parmesan cheese, sweetener, cinnamon, baking powder, xanthan gum, baking soda, and salt.  Whisk all together well.

Using your fingertips, add in the butter and mix until it makes coarse crumbs.  Use pastry blender if necessary to get it mixed in well.  In small bowl whisk egg whites together with blackstrap molasses, liquid sucralose, and graham cracker flavor drops.  Slowly mix into dry mix and stir, until it comes together into a ball, making a stiff dough. Cover and refrigerate dough for 1 hr.  

Preheat oven to 325 degrees F.  On large piece of parchment paper, (fitted to the size of 1 large cookie sheet), place dough.  Spray plastic wrap equal in size.  Place on top of dough and roll out to a thin rectangle, shaping dough with hands as you go to make a rectangle.  Peel off plastic wrap and cut into squares with pizza cutter.  Pierce all over with a fork and place parchment paper with rolled dough onto cookie sheet. 

Bake 15 to 25 minutes or until lightly golden brown. After 15 min. check for doneness and put back in if necessary and bake until lightly browned and to the doneness you desire. Check often so as not to burn.  A graham cracker taste but not a crisp cracker.  Will be more like a flatbread. 

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16 Servings/Per Serving: 154 Calories; 12g Fat (69.4% calories from fat); 5g Protein; 7g Carbohydrate; 3g Dietary Fiber


  1. Dear Ginny, what constitutes one serving of the above-mentioned crackers?? Best from Amsterdam! Nikki

    1. Oh I'm so sorry! I forgot to add that little tidbit! The whole batch makes 16 all together. I make two batches and cut them in 8ths.

  2. Have you tried dehydrating them after you bake them to make them crispy. I tried this with lavesh bread to make crackers and they get very crisp with just an hour or two in the dehydrator.

    1. Great idea! A dehydrated is definitely on my wish list!

  3. you could also probably toast them in the toaster oven or bake in regular oven at 250 for 10 minutes - works with defrosted / soggy bread!



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