Sometimes going back through the archives and recreating old recipes is one of the greatest ways to expand the diversity of one’s blog. This past week there was a few days where I didn’t have any appointments (shocker, I know), and the sun was also behind some puffy clouds, therefore leading me to experiment a bit in the kitchen after the day’s school work had been finished. I am currently taking an english college class, leading me to be a bit “typed” out by the time I get to the blog, so bear with my while I try and summarize my ramblings. While I could easily spend hours recreating allergen friendly cookies, I figured it would be a good idea to rotate the type of desserts I share with you all. Therefore, I decided to re-create my Cinnamon Graham Crackers that use tiger and cricket flour, into a honey graham using Otto’s Cassava flour and Organic Gemini’s tigernut flour. While I tried to make things simple by only using one type of flour, the results were not what I was looking for. All cassava flour made them oddly tough, while a mixture of tigernut and arrowroot, with just a bit of cassava, made them way too soft. After many different batches made with various flour ratios, the best combination consisted of half cassava and half tigernut. The key to getting a crunchy cracker is to make sure that they have been rolled thin enough, of which is made very easy by sandwiching the dough in between two sheets of parchment paper. Overall, today’s recipe was a hit in my family, and my mom noted that toddlers would absolutely love the honey grahams. As for myself, all I can think of is summertime smores around the camp fire. Real marshmallow and raw, Pure7 chocolate (or carob chunks for AIP), sandwiched between these homemade honey grahams…Could it get any better?
Honey Graham Crackers (Cassava and Tigernut Flour)
Print Recipe
Ingredients
- 1/2 cup Otto’s Cassava flour
- 1/2 cup tigernut flour
- 1/2 cup pureed green plantain (from 2-3 peeled plantains)
- 1/4 cup non-hydrogenated palm shortening
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup raw honey (or) maple syrup for vegan
- 1 tsp vanilla
Process
- In a food processor, place peeled plantains and puree until smooth, then transfer the mixture to a mason jar for later use.
- Back in the food processor, puree palm shortening, honey, sea salt, vanilla, and previously pureed plantain together until smooth.
- Add in the cassava flour, tigernut flour, and baking soda, blending until just combined.
- Scoop the dough onto a large sheet of parchment paper, cover with another piece of parchment, squish the dough down into a 1/2 inch thick circle, and place in the fridge to chill for about 30 minutes.
- Preheat the oven to 350 degrees.
- Transfer the dough covered in parchment to a baking sheet, and roll out 1/4-1/8th inch rectangle.
- Use a pizza cutter or large knife to score the dough into desired square or rectangular shapes, then use a fork to poke holes 2-3 times in each cracker.
- Place the baking sheet in the oven and allow to bake for 20 minutes.
- Remove from the oven and allow to cool completely before enjoying.
Recipe Notes
For max shelf life, store your graham crackers in the fridge.
Because the crackers contain plantain, they may soften a bit in the days proceeding.
If you can tolerate nuts, almond flour would make a great substitute for tigernut flour.
When making the plantain puree, you may need to stop the food processor and scrape down the sides a few times.
Luke 11:13 “If you then, being evil, know how to give good gifts to your children, how much more will your heavenly Father give the Holy Spirit to those who ask Him.
I very much appreciate your coconut-free, nut-free recipes. I can hardly wait to try these!
As soon as I get some green plantains I will make these! Look so good! Thanks so much for the recipe
Any alternatives to tigernut flour?
Hi Susan,
I haven’t tried any versions without tigernut flour, as it gives the grahams a nutty flavor and light texture. I assume almond flour would work if you can have nuts.
Thanks, and of course I missed your comment add the end of the recipe about almond flour as a possible sub. You may not know, but do you think that a Bob’s Red Mill type (slightly coarser) or a Honeyville type (extremely fine grind) would work better? I’ve heard Slim Palate say that the Red Mill type may be slightly more absorbent if that makes any difference in how you’d answer.
Thank you for your great recipe! Could I try coconut flour to replace tigernut flour? The cassava flour is so expensive that I have not purchased it yet & I have not been able to find tigernut flour at any store. ( no one seems to know what tigernut flour is) thank you in advance. I miss eating normal food like graham crackers……
Hi Suz,
I am unsure how that would change the overall texture of the grahams…it may make them very soft and (or) dry, but you could give it a try!
I can’t get plantains where I live, would green bananas work as well?
I have never tried..the overall taste may be more “banana-y” but it’s worth a shot
Hi, can you explain the necessity of removing the plantains only to add them back to the blender? Is it just to measure the amount? These sound delicious and I can’t wait to make them.
Hi Carolyn,
Since every plantain is going to result in a slightly different amount when pureed, is to ensure that you have exactly 1/2 cup.
This is a question concerning the tigernut flour. I recently purchased Tigernut flour and made some pumpkin muffins with that and Cassava flour and Arrowroot. Everything was great about these muffins except the gritty texture!!!! It was like eating sand with every bite. Has this been your experience with Tigernut flour? I don’t want to waste expensive ingredients again but I’m scared to make anything with Tigernut flour now!!!
Hi Michelle,
Where do you purchase your tigernut flour from? I’ve heard this from just one other person. I have never had an issue with my tigernut flour. It is always super light and fluffy, never gritty or sandy. I’ve made sure to ask everyone I have taste test my baked goods using tigernut flour to make sure I am not missing something, but it is never an issue.
Hmmm, that’s interesting. I bought the Gemini brand at a Health Food Store. I wonder if I just got a bad batch??
I bought the exact same brand mentioned above, Organic Gemini, and get the same experience. I didn’t do this recipe, I just made simple pancakes. Every bite is sandy. Totally upset and wasted my money.
I have heard of some individuals having had that experience…personally, I never have. Not sure what causes the flour to be like that.
So I have an update – I contacted Organic Gemini directly and they said it should definitely not taste like that. They sent me a replacement and it is just fine. So it seems there may be some isolated bad batches.
Michelle,
If you used any cassava flour other than Otto’s Naturals, it will be really gritty! I swore off cassava flour after I’d tried it several times and always felt like I was eating sand. It’s the way they grind the flour with the dried peel that makes it typically very gritty. But Otto’s uses a proprietary method of steaming/grinding the cassava to get the grit out (or something like that –they talk about it on their website) so it is never gritty. But I don’t think any other cassava flour brand does this, so if you didn’t use Otto’s – buy some and try this recipe again. The brand of cassava may be the issue.
Can you substitute anything for the palm shortening like coconut oil?
This isn’t vegan.
Hello,
We can’t do plantains or bananas. Any suggestions for substitutions? Excited to try this recipe!
Also interested in a substitute! Thanks!
yes please! i can’t have plantains either.
Could I substitute ghee for the palm shortening?
This might be a dumb question, but the instructions say to transfer the covered dough to the cookie sheet, score, and bake… do you bake it with the other parchment on top?