These gluten-free and sugar-free graham crackers (or digestive biscuits) are easy to make and such a treat! They are my favorite picnic or travel snack, and they’ll pair well with nut butter, cheeses, or low-sugar fruits. And will make your coffee or tea break more fun.
Digestive biscuit vs. graham cracker
While living in the US, I could find many healthy store-bought snacks, but never graham crackers or something similar in texture, like digestive biscuits. And when I moved to Denmark, my options for snacks got very limited, so I decided it was time to try and make this recipe.
If you are reading this in the US, you think of something different when you read or hear biscuits. But what I mean by biscuits is what you might call crackers; however, there is a big difference between biscuits and crackers.
Crackers are really crunchy, while biscuits are dry and floury. This recipe is what you would call “graham crackers”, or in Europe we would call “digestive biscuits.”
So, lectin-free, gluten-free, dairy-free, and sugar-free graham crackers it is.
While these are not exactly keto graham crackers, due to the sorghum flour, you can say they are low-carb graham crackers.
A healthy graham crackers recipe without added sugar
When I first had the idea to make a replacement for regular graham crackers or digestive biscuits, I started with a vegan option, using cooked sweet potato, as I know how beautifully sweet potato works in so many of my recipes.
I use them extensively in my cookbook, and based on the feedback I get, all recipes are a success.
However, while the taste was amazing, the texture was a little chewy. They are good, but not exactly what I had in mind (I have the recipe written down, so maybe I’ll work further on a vegan option to improve the texture).
INGREDIENTS
- 1 pastured egg
- 2 teaspoons honey (or replace with your sweetener of choice)
- 1 teaspoon vanilla extract
- 4 tablespoons extra virgin olive oil
- 4 tablespoons coconut milk (or replace with the milk of your choice)
- 3 tablespoons tigernut flour
- 1 tablespoon psyllium husk flakes
- 1 tablespoon chestnut flour (replace with tigernut if you don’t have)
- 1 tablespoon almond flour
- 1 tablespoon coconut flour (if you want to replace, consider the ratio 1:4 coconut to other flours)
- 6 tablespoons sorghum flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 teaspoon cinnamon (or more for a stronger taste)
INSTRUCTIONS
1
Preheat the oven to 300F and prepare two parchment paper sheets and a rolling pin.
2
In a medium mixing bowl, add all the flour, baking powder, salt, and cinnamon and mix well.
3
In a smaller bowl, beat the egg, honey, vanilla, olive oil, and milk.
4
Add the liquid ingredients to the dry and mix with a spatula, then with your hands until you form a nice ball of dough. If it’s too wet, add more sorghum flour if too dry, add a little more milk.
5
Place the dough on parchment paper and flatten it with your hand and trying to form a rectangle as much as possible. Add the second paper on top and roll the dough about a little less than 1/4 inch thick. Remove the top paper, and with the help of the bottom paper, transfer the dough to a baking sheet (keep the bottom paper). Cut into small rectangles or the size/shape of your choice and poke holes with a fork (see pictures).
6
Bake for about 30 minutes but keep an eye on them and if the edges get browned quicker, remove them from the pan. I suggest you separate all the biscuits/crackers after about 15 minutes as they will cook more evenly.
7
At the end of the 30 minutes, turn the heat off and open the oven door and let them in for another 5 to 10 minutes. Remove them from the oven and let them cool. Serve them as a snack, alone or with nut butter, use them for s’mores, or as tea biscuits.
NOTES
Please read the entire recipe and post before you make them. The thickness of the biscuits is about 1/4 inch, maybe a tiny less. So much thicker than the usual crackers (especially if you are used to making my sweet potato crackers from my cookbook, which are very thin). If you stack four cooked biscuits together you’ll get 1 inch, with little space in between them.
