Total Time: 40 minPrep: 10 minCook: 30 minYield: 12Level: moderate
In a bowl, combine the dry ingredients using only 3/4 cup of the coconut flour.
In a food processor, blend together the softened butter, SANE honey and vanilla. Add the egg and beat until incorporated into a soft batter.
Add in half of the dry ingredients to the wet ingredients. Then slowly add in the other half. If the dough is still wet and batter-like, then add the remaining coconut flour. The dough should come together into a ball. When it does, you are done and can stop adding coconut flour.
Remove your ball of dough and cut it in half. Place each on a piece of wax paper. The dough can now be refrigerated overnight if you plan on making the crackers another time.
When you are ready to use the dough, remove from the fridge and bring to room temperature.
Place a silpat on your counter and place one of the dough discs on top. With the wax paper sheet on top of the ball, roll out with a rolling pin until the dough is 1/4 inch thick. This method will allow you to simply place the silpat on your baking sheet to bake.
Use a pizza cutter to draw lines on the dough about 2 inches apart. Use a fork to prick small holes in the dough. This will give it the authentic graham cracker look and feel and also help you separate the crackers when they are done baking.
Bake at 350 degrees F for 9 – 11 minutes. The crackers will still be soft when you remove then from the oven but brown at the edges. When they cool they will harden and be firm and crisp.
Once cooled, break apart and store in an airtight container for about a week.
For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).