Getting kids to eat healthy snacks can be a challenge, especially if they want something sweet.
When you hear, “Mom, I’m hungry,” these gluten-free graham crackers with honey-sweetened jam would be perfect.
You could turn it into a cooking adventure and make them with your children. Even the pickiest eaters will ask for seconds, especially if they have been Master Chef Junior!
For the Graham Crackers:
2 1/4 cups almond flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fine seal salt
1 large egg
2 tablespoons virgin coconut oil, melted
2 tablespoons honey, or maple syrup
Preheat oven to 325 degrees F.
1. In a food processor (or with a whisk), mix together the almond flour, baking powder, cinnamon and salt in a large bowl.
2. Add the egg, coconut oil, and honey and process until it forms a ball.
3. Transfer dough to a bowl, cover and refrigerate for 30 minutes.
4. Place the chilled dough between two sheets of parchment paper, and roll out to a little less than 1/4” thickness. Cut the bars into 2 1/2” squares with a knife. Re-roll any excess dough and cut into squares until it’s all used up.
5. Place the cut bars on a baking sheet covered with another another sheet of parchment paper. Bake for 10 -12 minutes and check. Bake until bottoms are lightly browned, maybe 3-5 minutes more.
6. Let sheet cool on a rack for 10 minutes; transfer the bars to a rack and cool thoroughly.
Makes about 16 crackers. Store in an airtight container in the fridge.
For the Strawberry Jam
1 pound organic strawberries
Zest of 1 lemon
2 teaspoons fresh lemon juice (or more to taste)
1/4 cup honey
1 tablespoon chia seeds (optional)
1. Wash the strawberries and remove the stem. Cut strawberries in quarters and put in medium sauce pan.
2. Add the lemon juice and cook for 15 minutes over medium-high heat. Stir frequently. Remove any foam on the surface with a spoon.
3. Add the honey and chia seeds, if using, and reduce the heat to medium low. Cook for 10 minutes, stirring occasionally.
4. Cool the jam at room temperature and then put in fridge for about an hour. The jam will thicken naturally as it cools.
Makes 1 cup of jam. Store covered in fridge for about a week, or freeze.
Graham cracker recipe adapted from the Power Hungry website.
Jam recipe adapted from the Paleo Newbie website.
#paleo #glutenfree #dairyfree #kidsnacks #healthyeating