Gooey delicious. Thank me later.

IMG_5958

Brownieeeeessss!!!!

These are as different as can be from the sweet potato brownies I posted not too long ago—if you like fudgy, dense deliciousness, these are for you. Prepare to have your tastebuds assaulted (in a really good way, obviously).

IMG_5957

I happen to be writing to you from my little vacation in Oregon! I’m currently very much enjoying some drizzly, wet weather (thanks for the welcome back, Oregon, it wouldn’t feel quite right if I wasn’t slightly damp) and taking a break from my horrifically boring online bio class. Snooooze. On the plus side, I will be doing nothing much besides eating for the next week. ALL the food… ALL the time. It’s too bad I couldn’t rent an extra stomach or something to go on vacation, you know? Someone should come up with that.

IMG_5956

Anyway. Pumpkin brownies. It’s fall, therefore there is absolutely NO excuse necessary to put pumpkin in EVERYTHING.

Like these.

Mmm.

Complete with gooey, delicious frosting.

IMG_5959

AND…..

Even better… these are good for you (or at least less bad than usual, and nutrient dense)!! Refined sugar free, grain free, and full of antioxidants (hello, super dark chocolate and pumpkin, I’m looking at you). They even have a bit of protein from the almond butter, so really, what more could you ask for?

Find some rainy weather, pop these babies in the oven, and eat them with company. Life is always a little better with a brownie, don’t you think?

IMG_5952

Fudgy Pumpkin Brownies

Recipe only slightly adapted from Specialty Cake Creations, here! Makes one 8 or 9″ pan, or anywhere from 9-16 brownies, depending on how hungry you are… Refined sugar free, gluten free, grain free, and dairy free!

Brownies:

  • 4 oz unsweetened baking chocolate (I used Ghiradelli 100% unsweetened)
  • 1.5 tbsp unrefined coconut oil
  • 1/2 c raw, unrefined honey
  • 3/4 c pumpkin puree
  • 1 egg
  • 1 tsp vanilla extract
  • 6 tbsp almond flour
  • 1 tsp cinnamon

Frosting:

  • 1/8 c unsalted almond butter
  • 5-6 tbsp pumpkin puree
  • 1 tsp pumpkin pie spice
  • 2 tsp maple syrup

Preheat oven to 375, and line an 8 by 8 or 9 by 9 pan with parchment paper. I used a 9″ pan and they were fine, just a little thinner.

Melt chocolate, coconut oil, and honey together in a mediumish bowl (on the stove if you’re slightly less lazy than me, I used the microwave…). Stir until combined. Whisk in pumpkin puree and egg. In another smaller bowl, stir together almond flour and cinnamon, then toss that into the melted deliciousness of chocolate and pumpkin. Stir together until just combined.

Spread batter evenly into the prepared pan, smoothing the top just a bit. Bake for just about 30 minutes (a tester should come out clean), then let cool before frosting.

In a small bowl, whisk together almond butter, pumpkin, pie spice, and maple. Adjust for taste!

Spread that goodness on your cooled brownies, and then find someone to share them with. Brownies are definitely better with company :)

[These keep best in the fridge!]

IMG_5962

Cookie Monday

IMG_5925

Cookie Monday.

Because, honestly… Mondays. Ugh. Today was an alarm goes off, I turn it off, roll over and promptly ignore it while carrying on a ridiculous conversation with myself about why I should get up morning. Or not. Not won and I spent and extra half an hour in bed. I am SO ready for this time change, I do not relish getting up in the pitch blackness of ugh.

IMG_5921

At least if you have cookies, Mondays are slightly better. Not that I have these, mind you, I made them last Wednesday and they were eaten in… six hours.

Yeahhh. Hello small batches and starving post-spin class family, bye bye cookies! At least they were a decent post-spin meal, what with having good fats and being refined sugar free and all that. You know, business as usual around here in the hippie natural food universe…

IMG_5917

Also. My lovely neighbors dropped off a bag of pomegranates and they’re GORGEOUS so I’m including photos for your fall pleasure. This is my favorite time of year!

IMG_5908

IMG_5914

So now it’s Monday and I’m tragically cookie-free, but lucky for you, I hand deliver cookies to your inbox! Happy Monday, even if they’re virtual. Toddle off into your kitchen and you can have these for yourself in less than half an hour, which would a) make your Monday better, b) prevent bart strike angst by giving yourself something far more productive than work to do (who needs to commute, anyway?), and c) give your body what it wants while tricking your brain into thinking you’re eating something decadent. Everybody (stomach gremlins included) wins!

IMG_5919

Two types of cookies for you today: I made a half batch of each since I couldn’t decide which one I wanted to make more. Life is full of such complicated decisions…

IMG_5922

Quinoa Date Cookies

Lightly sweet, chewy, and thick. These are delicious warm or room temp, and if you make a half batch as I did, you should come out with about 8. Gluten free and refined sugar free. As posted, this makes 8 cookies—double for a full batch! Recipe only slightly adapted from Sweetest Kitchen, here!

  • 1/2 c sprouted quinoa flour
  • 1/4 tsp baking soda
  • 3/4 tsp organic cornstarch
  • 1/8 tsp salt
  • 1/2 c dates, pitted
  • 1/8 c coconut oil
  • 1 egg white
  • 1/2 tsp vanilla extract
  • 1-2 squares super dark chocolate, chopped

Preheat oven to 350, and line a baking sheet with parchment paper.

In a medium bowl, whisk together quinoa flour, baking soda, cornstarch, and salt. Using a food processor (or alternatively an immersion blender—-this is what I did as I didn’t feel like doing extra dishes, but it works slightly less well), puree dates. Add in coconut oil, egg white, and vanilla, and stir to combine. Add wet into dry, and stir in chocolate pieces. The dough will initially seem dry, but keep stirring and it’ll incorporate. Drop by the spoonful onto your prepared cookie sheet and flatten slightly. Bake for about 10 minutes, until firm to the touch and slightly browned.

IMG_5923

Almond Butter Pumpkin Cookies

Mine came out very soft and flat, with a bit of a gooey consistency (likely the result of too much flax egg, but I don’t care—they were delicious!). Gluten free, vegan, and refined sugar free. Wheeee! Again, I made a half batch of 7 cookies. Double for more! Recipe from the awesome blog Mangia, here!

  • 1/4 c pumpkin puree
  • 1/8 c maple syrup (I use organic grade B)
  • 1/4 c unsalted almond butter
  • 1/2 tbsp ground flaxseed+1.5 tbsp water (1/2 a flax egg)
  • 1/4 tsp (runneth over) vanilla extract
  • 1 tbsp almond flour
  • 1 tbsp coconut flour
  • 3/4 tsp pumpkin pie spice
  • 1/4 tsp baking soda
  • 1-2 squares dark chocolate, chopped (I used a mexican stone ground vanilla chocolate, so delicious)

Preheat oven to 350 and line a baking sheet with parchment paper. Combine flax and water and let sit aside.

In a mediumish bowl, stir together pumpkin puree, maple, almond butter, flax egg, and vanilla. In another smallish bowl, whisk together almond flour, coconut flour, spice, and baking soda. Dump dry into wet and stir to combine (cookies are maybe like the most wonderful, easiest thing ever), toss in chopped chocolate, and drop by the spoonful onto your cookie sheet. Bake for 10-13 minutes—I checked mine at 10, but let them go closer to 13. Let cool on the cookie sheet for a few minute (almond flour is delicate), then remove to a cooling rack.

I’m sure these store well, but I had absolutely no opportunity to test this as they disappeared the day I made them. Ah well, cookies are best fresh ;)

IMG_5915

Nuts for texture

IMG_5901

My favorite part of Indian food is the dessert.

Once (not that long ago… ahem, possibly less than a month), my family went out for Indian food at this ridiculously delicious place in LA… and I was goaded encouraged to order dessert before dinner… and then a dessert for after dinner. And I thought, why not?! Because I always get so full with naan and curried goodness and end up eating dessert anyway, and then I can’t move for a week. Or maybe a few hours but it feels like a week.

IMG_5894

So this time I got smart!! A bowl of kheer to start the dinner… and a bowl to end it. A proper way to do things, if you ask me.

IMG_5902

Anyway. This isn’t exactly like the kheer you find in Indian places—it’s made with quinoa and rice milk rather than white rice and dairy (which obviously gives it a nutritional bump), but it’s close enough that I love it anyway. Give me some textural, lumpy puddingy thing and I’m totally sold. Seriously. I can’t stand mousse or regular pudding, but tapioca?! Oh yes. Rice pudding? In a heartbeat. Bread pudding? Bring it. You see? Nuts for texture.

Besides, this one is gluten free, refined sugar free, and full of protein! Why *wouldn’t* you eat this for dessert?! It’s perfect, provided you’re nuts for texture like me :) (or maybe just nuts, that’s a distinct possibility)

IMG_5898

Quinoa Kheer

Recipe adapted from A Brown Table, here! My fambam was in a pudding mood so it served three…
Gluten free, high protein, refined sugar free, and dairy free (if you sub in vegan butter)! What’s not to love?

  • 1.5 c cooked quinoa
  • 1 tbsp butter (mine is Kerrygold Irish butter, salted)
  • 4 dates, roughly chopped
  • 1/4 tsp ground cardamom
  • 3 c unsweetened almond milk
  • 1.5 tbsp coconut sugar
  • 1 tsp honey
  • chopped pistachios for garnish

Melt butter over medium heat in a thick-bottomed saucepan. Add chopped dates and cardamom, and saute for just about a minute. Toss in quinoa, almond milk, coconut sugar, and honey, stirring to combine. Bring to a boil, stirring frequently, then reduce to a simmer. Let it simmer, uncovered, until the liquid has reduced significantly (you’ll be able to tell—it will become thicker, with a more puddingy consistency. It will still thicken as it cools, so I stopped mine when it was reduced by about a 1/3). Stir frequently as it simmers, as the milk will scald if left too long. Let cool at room temperature, then stick it into the fridge for another hour or two. Serve chilled with chopped pistachios!

IMG_5900

Mondays are better with brownies, obviously

IMG_5849

Hiya!

Happy Monday! Because I knoooow these are going to make your Monday that. much. better.

They’re BROWNIES.

IMG_5856

Of COURSE they’ll make your otherwise slightly blah Monday better. Especially when I tell you that they are a) full of health bennies just for you and b) defs allergy friendly. And… as I said…

They’re BROWNIES!

IMG_5847

When have brownies in your inbox *not* made your Monday better? Right. I rest my case.

Have I ever shared my weird brownie proclivities on here? I’m not sure that I have so just in case you were dying to know…

IMG_5859

I’m weird. I like (no. Maybe love) brownies, but… I NEVER eat them. Nor do I ever make them. For some reason, I am never satisfied with the brownies that my kitchen produces. Why? Not crackly enough on the crust. Not chewy enough on the edges or fudgy chewy in the center. Whatever the reason, I am never quite sold on my own brownies, so they kind of get relegated to the bottom of the recipe pile. Which means that I only really eat brownies once a year… at camp.

Guys. These brownies are like CRACK. They are so ridiculously amazing, I can’t stop at one which means that I usually eat them all week long, multiple times a day (it’s a good thing the camp is at 8000 feet elevation…). I have a problem. But also. Those are, strangely enough, made from a mix!! I’m mildly ashamed to admit it (given that EVERYTHING on this blog is from scratch, and I never use mixes when I cook), but there it is. Favorite brownies come from a mix and are made in gigantic sheet pans in the temperamental Two Sentinels ovens that don’t heat evenly. But they’re fantastic. And they’re full of love, which is probably why I adore them so much.

IMG_5845

However. I broke my once-a-year brownie trend for these, mostly because they looked so tasty in the photos and they’re good for me. Ish. Obvs still a treat but whateverrrrrr, happy belated to me and vaccuum vati!

I’m not paleo. I like beans. But I also like a good cooking challenge and I have quite a few paleo friends, so here you go. Paleo brownies in yo’ inbox.

Happy Monday! Sorry I’m not sorry y’all want brownies now, heeheehee!

IMG_5840
Jackson Pollock-style brownies are WAY more fun…

Sweet Potato Brownies

Not quite cakey, not quite fudgy (which is good since a brownie somewhere between is my favorite), totally good for you and easy to whip together. High in Vitamin A/Beta Carotene, good fats, antioxidants, fiber, gluten free and refined sugar free. Recipe adapted from Eat Drink Paleo, here! Makes 9 large or 12 small squares.

  • 1 sweet potato (I used orange), grated in the larger holes on a box grater
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 c pure avocado oil*
  • 1/2 c maple syrup**
  • 1 tbsp baking powder
  • 1.5 tsp baking soda
  • 1 c unsweetened cocoa powder
  • 1.5-2 tbsp coconut flour
  • 2-3 biggish squares of dark chocolate, melted (I used 75%), for topping
  • dairy or nondairy ice cream thing to make sundaes (you know you want to)

*I use avocado oil or coconut for anything above 300 or 325—-they have a higher smoke point. Mine is organic.
**I always use 100% pure organic grade B maple syrup.

IMG_5844

Preheat the oven to 365, and line a 9 by 9″ pan with parchment paper for easy removal.

Get a bicep workout by grating the sweet potato. Toss grated bits into a medium sized bowl, then add in eggs, vanilla, avo oil, and maple. Stir in baking powder and soda, then cocoa powder (try to smash out any major lumps, but it doesn’t have to be perfect). Lastly… stir in coconut flour (avoid using too much, it will make the brownies dry and gritty)—start with 1 tbsp and work from there. I ended up using the full 2 tbsp, but I think I could have reduced it to 1.5. The batter should be thickish. Spread it into the prepared pan, and bake for 25-30 minutes. I took mine out at 25—a tester came out clean and the top was still a bit soft when pressed.

Let cool in the pan for about 10 minutes, then lift the parchment out onto a cooling rack to let them cool completely.

Once cool, “frost” with melted dark chocolate and shredded coconut. It’s a really excellent idea to make these into sundaes… juuust sayin’!

Store them in the fridge in the foil covered pan if you have any left over!

IMG_5860

Soup is just an excuse for bread, don’t try to deny it!

IMG_5832

Soooooop.

And bread.

IMG_5837

Because obviously you can’t have soup without some bready, carby side dish. We all know that soup is really an excuse for bread, let’s be real here.

But mmmmm, soup. I do love it (but I DO NOT love photographing it. Ugh). ESPECIALLY now that I have this fabby immersion blender!! Which means that I can dispense with all that silliness of attempting to blend soup in a food processor (no, I don’t own a normal blender), which is a dumb idea as a) soup is hot. Hot things expand and b) food processors aren’t watertight (rude). So instead of soup going slightly all over the counter, now I can just bust out the trusty immersion blender, stick it in the pot of soup buzz buzz buzz and low and behold!! Creamy soup, no mess required. Genius.

IMG_5836

Also. I bought a spiralizer. Possibly the BEST decision I have ever made. And also possibly the most fun kitchen utensil ever created.

See?

IMG_5805

Reeeeealllyyyy looooooong zucchini noodles! So much fun to play with. Obviously avoided if you do the smart thing and cut the zucchini in half first, but why spoil your fun? Incredibly long noodles are so much more entertaining. And delicious, especially when you top them with bison pasta sauce and other delicious things. Unfortunately, it was slightly too delicious and there went that before I managed to take a picture of anything besides the noodles. Whoops! Next time.

IMG_5812

Anyway. Let’s get seasonal! Hellooooo autumn, you’re my favorite. The day I made this, I ate three sources of beta carotene in one day. No eye problems for me!
This soup is very easy, comes together in a snap, and is (naturally) delicious. The muffins are awesome too, likewise easy and delicious. In fact, if you time it right, you can bake them while the squash is simmering, then blend your soup and have everything hot at the same time. Wheee!

IMG_5830

Ginger-Coconut Butternut Squash Soup

Serves 4, with leftovers. Recipe inspired by Whole Foods, here! Gluten free, can be vegan with veggie broth.

  • a generous drizzle of olive oil
  • 1 butternut squash, peeled, deseeded and diced (yield: 4 c diced)
  • 1 onion, diced
  • 1 large carrot, diced
  • 2 persian cucumbers, diced
  • 1 tsp fresh ginger, grated or diced
  • 3.5 c veggie or chicken broth
  • 1/2 c light coconut milk (out of the can)
  • 1/2 tsp sea salt
  • pepper to taste
  • pepitas, for garnish!

Heat olive oil in a large soup pot over medium heat. Toss in onion, carrot, and cucumbers, and let cook until the onion is translucent (about 5ish minutes). Add ginger, let cook a few minutes more. Finally, add stock, squash, coconut milk, sea salt, and pepper, bring to a boil, then reduce to a simmer and let cook, covered, until the squash is fork-tender (about 30 minutes). Once squash is soft, use an immersion blender to puree soup to desired consistency. An upright blender is fine too, just make sure the soup is cool enough.
Garnish with pepitas just before serving!

IMG_5835

Pumpkin Cornmeal Muffins

My yield was 10, in my so-called ‘jumbo’ muffin tins. I never fill them all the way, but these muffins came out a totally normal size. High in vitamin A, low fat, refined sugar free, and whole grain! Recipe adapted from Running to the Kitchen, here!

  • 1 c whole wheat pastry flour
  • 1 c cornmeal
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3 tbsp coconut sugar
  • 1 egg
  • 1/2 c unsweetened almond milk
  • 1/4 c lowfat plain yogurt
  • 1 tbsp butter, melted (I use Kerrygold Irish butter)
  • 1 c pumpkin puree

Preheat oven to 375, and lightly grease muffin tins (I use coconut oil).

Whisk together whole wheat pastry flour, cornmeal, baking soda, salt, cinnamon, nutmeg, and coconut sugar. In a smaller bowl, whisk together egg, almond milk, yogurt, melted butter and pumpkin puree. Combine wet into dry, mixing just to combine. Pour batter into the prepared pan, and bake for about 15 minutes (a tester should come out clean, and the tops should be slightly browned). Let cool for a few before turning out onto a cooling rack.
I’m sure these keep well, but ours didn’t last that long!

Cookies that play nice in the sandbox

IMG_5803

OoOooOOOOooohhhh the first of the fall baking has arrived!

PUMPKIN.

IMG_5795

Why isn’t it a year-round thing?? I always think that summer fruit is my favorite thing, but then around comes fall (which happens to be my favorite season anyway) and I get all obsessed with pumpkin. So fickle.

But seriously. Pumpkin is one of my favorite things ever. And healthy cookies are right up there next to pumpkin on the favorite things list, so obviously why would I NOT combine these?! Helloooo.

IMG_5792

I’m going to start my pumpkin hoarding sometime soon…. you know what I mean if you’ve hung around my inbox snark the last several years: come fall, everyyytime I go to the store, I grab an extra can of pumpkin. Can never have too much, right?! … Right. Sorry. I have a problem. BUT. That also means that when everyone else is fighting over the *last* can of pumpkin within a 10 mile radius, I am sitting pretty on my hoarded stash. And can therefore make pumpkin things. All. The. Time. Yep. Be jealous. Or don’t, and implement my genius strategy for yourself… you’ll thank me later.

IMG_5796

These cookies play nice in the sandbox, too, as they’re dairy free, refined sugar free, gluten free, and paleo. Even if you don’t subscribe to any particular dietary theory (like me. I’m an omnitarian), it’s only fair to make cookies that can make nice for other people too, right?! Cookies are meant to be shared. They’re like love, in food form.

Bake love. Share food (preferably with a bestie over tea). Eat. Be happy!

IMG_5800

Pumpkin Cookies

Recipe lightly adapted from Lexi’s Clean Kitchen, here! My batch yielded 10 cookies, about 2.5-3″. Paleo, gluten free, refined sugar free, and dairy free! Not to mention full of beta carotene, healthy fats, and antioxidants. How could you pass up these little gems?! That’s right… I thought not!

  • 1 c almond flour/almond meal
  • 1 tbsp coconut flour
  • 1 egg
  • 1 tbsp refined coconut oil, melted
  • 1/4 c pumpkin puree (Just pumpkin, not pie filling pleeease!)
  • 2.5 tbsp raw honey
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt
  • 1/4 tsp baking soda
  • heaping 1/4 tsp pumpkin pie spice (I make my own: 1 tbsp cinnamon, 2 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp allspice, 1/2 tsp nutmeg, pinch of cardamom or mace), plus more to sprinkle on the top of yet-to-be-baked cookies
  • 2 large squares of 70% dark chocolate, roughly chopped

IMG_5801

Preheat oven to 350, and line a baking sheet with parchment paper.

Whisk together almond flour, coconut flour, sea salt, baking soda and 1/4 tsp pumpkin pie spice. In a smaller bowl, whisk together melted coconut oil, pumpkin, honey, and vanilla. Stir wet into dry (and do try to avoid overmixing, we can’t have that…). Stir in chocolate, and drop by the tablespoonish onto the prepared baking sheet. Sprinkleysprinkle some extra pumpkin pie spice on there because that is an excellent idea. Smooth them out just a little… then pop them into the oven for about 15 minutes.

Let cool on the cookie sheet for a few as they’re soft right out of the oven—they’ll seem too soft at first but they firm up nicely. Store them in the fridge, if they last that long!

Your kitchen will smell like heaven. Indulge responsibly ;)

IMG_5804

Upgrading the childhood favorites, one cookie at a time

IMG_5734

As you can see, I’m having quite a bit of fun riffing on things that I used to eat as a kid, except making them… edible. Because I don’t know about you, but if I try to eat conventional graham crackers now, they taste like cardboard. STALE cardboard… which is about as bad as it can get, in my book.

IMG_5736

So this is fun! Real food ingredients that you can pronounce and have fun eating. Because these taste almost like the “real” thing, but BETTER! Wheee!

Graham crackers. What an ubiquitous little kid snack (um. And adult?! Hellooooo).

IMG_5744

My grandma used to keep them in the cupboard above her fridge, probably because it was high enough up to be out of the reach of small Hayley (though why the baking drawers with chocolate chips and butterscotch chips were at child level I’ll never know—I got really good at swiping handfuls of ‘baking morsels’ every time I went into the kitchen… although sometimes it was with my grandma’s consent, ha). Anyway. She ALWAYS had graham crackers. And I loved them. Crunchy-soft, subtly sweet. Besides that, I have called my grandma Gram for as long as I can remember, and gram=graham! Get it?? Like Gram Crackers? The crackers that Gram always has? Do you see? Perfect.

My dad and I used to eat them for lunch sometimes with milk. We’d get out a really nice plate, put a glass of milk in the center, and then break up about two sleeves worth of crackers nicely and place them around the edge of the plate. And then sit outside, preferably, in the sun, companionably dipping graham crackers.

IMG_5738

Middle school meant that I was obsessed with the cinnamon graham sticks, except my mom would never buy them (actually… thanks mom! In retrospect that was an excellent choice you made), so I would always eat them over at my friend’s house… with applesauce. For some reason that was our thing and we would literally go through a box in one sitting. Whoops. I do have to say, they were startlingly good dipped in applesauce. Weird.

Later in life (ie college) I started buying organic ones and eating them with nut butter and dark chocolate for dessert. Sort of like a deconstructed s’more, except better as I don’t care for marshmallows… so this just leaves you with the good parts… carbs and chocolate! Yessss.

IMG_5747

SO anyway. Lots of good memories associated with these little guys, besides the fact that I like the way they taste. BUT. I don’t really like that they come in a package, even if they are organic. SO. I’ve started making my own! It’s WAY more fun, AND I know exactly what’s going in them. Solving for nostalgia and taste, all in one fell swoop.

IMG_5748
Milk in a shot glass. So classy.

Homemade Graham Crackers

Recipe from Salt&Smoke, here! I adapted it only very slightly. I made two batches, one with coconut oil and maple syrup, and one with butter and honey. The butter ones browned a slight bit more, due to the honey, but they’re both delicious. I think the coconut oil one is actually my favorite—you can’t taste the coconut, but something about the almond flour/coconut oil/maple/vanilla combo really tastes like graham crackers to me. I think my next project will be adding cinnamon to the batter, to make cinnamon crackers!!

I got a yield of 20 from the coconut oil batch, and 23 from the butter batch. They’re about 2″ by 2.5″ (ish).

  • 1 c almond flour
  • 1 c whole wheat pastry flour
  • 1/2-1 tsp sea salt (I used fine grain with 1 tsp, if you’re using coarse, use 1/2!)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 5 tbsp refined coconut oil or butter (I used unsalted)
  • 4 tbsp maple syrup or raw honey
  • 1 tsp vanilla
  • a small splash of almond extract*

*I only used the almond extract in the butter/honey version, and to me it is barely noticeable

Preheat oven to 350.

Combine dry ingredients in a medium sized bowl, and stir until combined. In a small bowl, combine coconut oil or butter, and maple or honey, and microwave (I’m lazy—you can also use a saucepan) until melted and combined. Stir in extract(s). Pour wet into dry, and stir until mixed.

Roll dough out between two pieces of parchment paper, approximately the size of your cookie sheet. I rolled mine out to about 1/8″ thick—-go thinner if you want really crunchy cookies. Score into rectangles using a butter knife, then get fancy and poke little holes in the tops with a fork (because graham crackers aren’t complete without fork marks, duh). I trimmed the excess dough off the edges and re-rolled it into more squares and a few circles.

Bake for 13-15 minutes, until lightly golden. I took both batches out around 13, let them cool on the sheet for a few minutes, then moved the parchment paper to the cooling rack.

IMG_5751