At least once a day I have the feeling that it’s time for something sweet. But the best everyday treats are ones that don’t come loaded with guilt. Graham crackers are such a treat, and are ever so handy to keep around for snacking and s’more making.
Did you know that chocolate graham crackers are unique to the U.S.A.? I could not find them in stores during our years in Canada. Nor did Canadian grocers carry cinnamon graham crackers; I only found plain honey graham crackers. So, my international friends, here’s your chance to enjoy some chocolatey goodness in graham cracker form.
For an extra indulgence, you can dip your crackers in melted mint chocolate. Then you are getting into Girls Scout mint cookie territory. Except these “cookies” are gluten free. And they’re not technically cookies, though they sure taste like them. As an added bonus, this chocolate mint dough is egg free, so you can safely taste it as you go. It’s delicious baked or unbaked.
Gluten Free Chocolate Mint Graham Crackers
- 1 cup brown rice flour
- 1/2 cup buckwheat flour
- 1/3 cup brown sugar or coconut palm sugar
- 1/4 cup tapioca starch
- 1/4 cup cocoa powder
- 1 Tablespoon ground flaxseed, optional
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 5 tablespoons cold butter or refined coconut oil
- 6 tablespoons almond milk (or any other milk)
- 3 tablespoons pure honey
- 3/4 teaspoon peppermint flavoring
- Granulated raw sugar, for sprinkling, optional
- In a food processor, pulse together dry ingredients to blend. Add cold butter or coconut oil and pulse to form an even crumb mixture.
- In a small bowl, whisk together almond milk, honey, and peppermint flavoring.
- Pour liquids into dry mixture and pulse in the food processor until dough forms.
- Place dough on a large sheet of parchment paper floured with rice flour. Lightly sprinkle top of dough with rice flour and place another sheet of parchment over the dough. Roll dough out between the sheets of parchment until it is about 1/8-inch (3mm) thick, like a pie crust. Remove the top sheet of parchment and use a knife or pizza cutter to trim the edges straight. Set scraps of dough aside (to roll out a second small batch). Score the dough with a knife or cutter to form squares.
- Transfer dough (with the parchment underneath) to a baking sheet and refrigerate for 15 minutes. Preheat oven to 350 degrees F (180 C)
- Prick each square several time with a fork. Sprinkle evenly with sugar.
- Bake dough for 10 minutes at 350 degrees F (180 C). Reduce temperature to 325 degrees F (165 C); Take out the tray of crackers and use a thin spatula to carefully flip over each square. At the lower temperature, bake for another 10 minutes or until mostly crisp. (Be careful not to bake too long or the buckwheat will turn bitter.) Let cool on the baking sheet, if possible, for maximum crispness.