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) Brien
Ingredients
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3 tablespoons
vegetable oil
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1/2 cup
water, room temperature
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1 cup
quinoa flour
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1/4 cup
white rice flour
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1/2 cup
unsweetened cocoa powder
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1 teaspoon
baking powder
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Pinch
salt (generous)
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1/2 cup
coconut sugar
Directions
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Preheat the oven to 400 degrees.
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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.
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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).
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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.
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Bake them on a parchment lined baking sheet for 10-11 minutes (they will crisp as they cool).
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