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Author Notes: A gluten-free version of chocolate graham crackers, as I like to think of it. These little crackers are a snap to whip up (we're talking less than 30 minutes here, tops) and require only one bowl. They use quinoa flour and white rice flour. You can adapt this recipe a lot (I used coconut sugar but really any sweetener would work), and they are a great quick snack if you have a little chocolate craving or want something that hits that perfect spot between snack and dessert, as graham crackers do. - Posie Harwood
Makes one batch
- 3 tablespoons vegetable oil
- 1/2 cup water, room temperature
- 1 cup quinoa flour
- 1/4 cup white rice flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- pinches salt (generous)
- 1/2 cup coconut sugar
- Preheat the oven to 400 degrees.
- Mix the flours, sugar, cocoa powder, baking powder and salt together in a medium bowl. Drizzle the oil in and mix with your fingers until it resembles sand.
- Add the water slowly until the dough comes together in a ball. If it's too sticky, add some more flour (quinoa or white rice flour).
- Roll out the dough on a lightly floured surface as thin as you can (unless you like slightly thicker and less snappy crackers). Score the dough into squares and pierce them slightly with the tines of a fork.
- Bake them on a parchment lined baking sheet for 10-11 minutes (they will crisp as they cool).
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