Paleo Graham Crackers 

Makes: 6 5x2.5 inch crackers, or 24 small crackers

3 cups almond flour or cashew flour

2 TBS arrowroot

4 TBS honey

2 TBS coconut oil

Preheat oven to 350 °F.

Combine all ingredients in a food processor. 

Pulse until fully incorporated and the dough forms.

Roll the dough between two pieces of parchment paper, until it is 1/8 inch thick.

Cut the rolled dough into 2.5 inch squares. Poke holes into the surface (to form the look of store bought graham crackers if you like).

Bake for 6-7 minutes

Cool for 1 hour, then serve immediately or store in an airtight container.

To further “crisp” the crackers without more browning, dry overnight in food dehydrator on low.