It’s no shock that I have a sweet tooth. If you look through the bulk of the recipes that I’ve shared on my website, you will see that desserts play a heavy rotation. I know that when I first decided to jump into the Paleo diet, I was scared as a kitten that I woudn’t be able to enjoy desserts again and how I wish I had had a copy of my friend Adriana Harlan’s book Paleo Desserts for Dummies.
Adriana blogs over at Living Healthy with Chocolate and she seriously knows her stuff. This coobook is a gem for those of us blessed with the desire to live healthy with the occasional treat. Inside not only will you find 125 gluten-free and refined-sugar-free desserts but you will learn how to use whole food ingredients to re-recreate the tastes you know and love from your childhood.
Adriana gave me the choice of sharing whatever recipe I would like from her book and it was crazy hard to pick. I’m dead serious. It took me an hour of vacillating betweenher recipes for no-bake double chocolate cookie dough bites, flourless chocolate chip cookies, thick and creamy mint chocolate “milkshake”, chocolate chip scones, and the list goes on and on. These paleo honey graham crackers won because we are going to the coast this weekend and what’s a ocean side campfire without smores!
This recipe brought be back to my childhood and I was blown away by how much it reminded me of classic graham crackers. Don’t wait, get your copy today! I can’t recommend it enough.
Honey Graham CrackersPrint
- Preheat the oven to 350 degrees. Mix the almond flour, flaxseed meal, arrowroot powder, baking soda and salt in a bowl.
- In a seperate bowl, whisk the butter, coconut milk , vanilla and honey.
- Gently mix the dryu ingredients and wet ingredients together using a rubber spatula
- Place the dough between two sheets of parchment paper and roll it to 1/8" inch thickness with a rolling pin and then freeze for 15 to 20 minutes,
- Cut the dough into 3" squares with a knife or pizza cutter and place each square on a baking sheet lined with parchment paper. If the dough is too soft to work with, freeze for 20 minutes.
- Bake at 350 degrees for 9 to 11 minutes or until lightly golden. Let the crakers cool on the baking sheet set over a wire rack.