VEGAN GRAHAM CRACKERS are here!
Not only are these vegan, but they’re gluten free and full of plant protein!
Have you ever looked at the ingredients in the typical graham crackers?
I’ve listed them below for reference.
UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), GRAHAM FLOUR (WHOLE GRAIN WHEAT FLOUR), SUGAR, SOYBEAN OIL, HONEY, LEAVENING (BAKING SODA AND/OR CALCIUM PHOSPHATE), SALT, SOY LECITHIN, ARTIFICIAL FLAVOR.
So now you’ve got a version to fit your dietary needs and can go crazy with all the recipes using graham crackers!
Click HERE for vanilla
Click HERE for cacao
Click HERE for enzymes
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How to use these crackers:
– S’mores
– Crust for pie
– Dipped in chocolate
– Ends for an ice cream sandwich!
– Top with Sunbutter and banana slices
– Gingerbread house
– Spread on some cream cheese
– OR JUST EAT THEM PLAIN! (they’re that good!)
Ingredients:
1 1/2 cups oats
4 scoops of my Nuzest Vanilla Digestive Support Protein Powder
1/2 tsp cinnamon
1/2 tsp baking soda
1 cup of water
Coconut oil / spray for coating
Method:
Add oats, protein powder, cinnamon, and baking soda to a blender and blend until a powder forms. Pour powder into a large bowl and add water. Mix until a dough forms and knead with hands to make a ball. Using a rolling pin, roll dough between two sheets of parchment paper to desired thickness (try to get the typical thickness of a graham cracker). Place pieces onto a baking sheet with the parchment paper underneath. Brush with coconut oil (you can also spray with coconut oil) and using a dry spaghetti noodle, make little holes to give them the classic “graham cracker effect”. Bake in the oven at 350 F for about 20-ish minutes. *Depending on the thickness of your crackers, time will vary.
*After they cooled, I sprayed them with a little extra coconut oil and topped with coconut sugar for some sweetness (totally optional).
