Honey Graham Crackers
Just like you remember them. Perfect on their own, better as a s'more! Make extra and use them to make a graham cracker pie crust! These vegan, gluten-free treats are must to have in your pantry all the time!
Average Rating:
5 / 5, 0 votes

Prep Time: 1 hour Minutes
Bake/Cook Time: 22 min Minutes


183 g

Authentic Foods Steve’s GF Cake Flour

40 g

Authentic Foods Superfine Brown Rice Flour

1/4 tsp


1/2 tsp

Baking Powder

1/2 tsp

Baking Soda

1 tsp

Ground Cinnamon

80 g

Brown Sugar

100 g

Refined Coconut Oil, room temp

3 tbsp


79 g

Water, Ice Cold


  1. In a medium bowl mix the Authentic Foods Steve's GF Cake Flour Blend, Authentic Foods Superfine Brown Rice Flour, salt, baking powder, baking soda, ground cinnamon, and brown sugar.
  2. In a separate bowl, whisk together honey and water till combined.
  3. Using a fork or pastry blender cut in coconut oil into the dries until you have the texture of a course meal like biscuits.
  4. Blend in honey water until dough is hydrated and comes together when pressed.
  5. Work into a loose ball and wrap in plastic and allow the dough to chill in the freezer for 30-45 minutes.
  6. Once the dough is chilled roll between two sheets of parchment pressing together as needed if crumbly. At this point, you could simply freeze the dough, wrapped in plastic for later use.
  7. Roll to about a 1/4 inch and transfer to a cookie sheet keeping the parchment under dough to bake upon.
  8. Cut into rectangles (no need to separate) and use a toothpick or fork to make graham cracker patterns in each rectangle.
  9. Bake 300F convection oven or 325F still oven for 22 minutes. Once time is up turn off oven leaving crackers inside to dehydrate approximately 45-1 hour. Cool and enjoy or wrap up for later.

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