Homemade graham crackers


The chickpea flour cookbookIt doesn’t get more nostalgic than a stack of graham crackers, and this chickpea flour variation achieves the perfect balance of sweet and crisp.

  • Yield: 24 Square Crackers


  • 2½ cups (300 grams) chickpea flour
  • ½ cup coconut palm sugar or packed light brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
  • ¼ cup honey
  • ¼ cup water
How to Make It
  1. In a large bowl, whisk together the flour, coconut sugar, baking soda, cinnamon, and salt. Using your fingers or a pastry cutter, work the butter into the flour mixture until it resembles coarse breadcrumbs. Add the honey and water, stirring until blended into a cohesive dough.
  2. Line a baking sheet with parchment paper. Shape the dough into a flat disk and place it between 2 large pieces of parchment paper on a work surface. Using a rolling pin, roll the dough into a 15 by 10-inch rectangle (about ¼-inch thick). Cut the dough into 24 2-inch squares. Place the squares on the prepared baking sheet. Refrigerate for 1 hour or freeze for 20 minutes.
  3. Preheat the oven to 325°F. Bake for 12 to 17 minutes, until just set at the edges (the centers will be slightly soft; they will harden as they cool). Let the crackers cool on the pan on a wire rack for 2 minutes, then transfer them directly onto the rack with a spatula to cool completely.

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