Cinnamon Graham Crackers with Raisins

I have been looking for a graham cracker recipe to make a graham cracker crust for the bottom of a cheesecake and I couldn’t find a good one. So I decided to make my own! These graham crackers are delicious and will remind you of your childhood days when you would be sitting by the camp fire and eating graham crackerers with your smores. These taste great just on their own as a snack or as a dessert. These also work amazing for a graham cracker crust. They just need to be ground in a food processor or blender and used like regular graham cracker crumbs. I was so excited when I tried this recipe and even though I took them out of the oven at like midnight I couldnt help but try a few. ; ) They are absolutely amazing! Especially with the added sweetness from the raisins! Go and make yourself some graham crackers, you won’t be disappointed!

Just a note:
-You might want to consider halving the recipe if you are not planning on using them for something or serving them at a party because it makes a pretty big batch. (About 48 squares).
-Also it is alot better to weigh these ingredients because different amounts can fit into a measuring cup depending on how packed or unpacked the flours are. I would recommend weighing coconut four especially because just a little too much or too little makes a big difference in a recipe since it has so much fiber and abosrbs so much liquid. Too little will result in a dough that is too wet while too much will give you a dry dough and dry crackers.


1.-85 grams nutiva coconut flour (about 1 cup measured by spooning into a measuring cup with a spoon (I would recommend weighing if u have a kitchen scale though)
2.-74 grams arrowroot (1/2 cup+ 1 tbsp)
3.-76 grams tapioca (1/2 cup+3 tbsp)
4.-1 tbsp grain-free baking powder (link below in notes)
5.-1.5 tsp baking soda
6.-1 tbsp cinnamon (or more)
7.-1/2 cup coconut oil, melted
8.-95 grams (1/2 cup + 2 tbsp raisins)
9.-1/4 cup water
10.-1/3 cup maple syrup
11.-1 tbsp vanilla extract
12.-2 eggs (room temp)

1. Start out by placing the raisins in a small pot on the stove with the 1/4 cup of water and heat on medium high mixing every 20-30 seconds until the raisins are soft and plump and only about 1/4 othe water remains.
2.Put the raisin water mixture into a small blender (I used the nutribullet) and blend until it turns to a paste with some clumps of raisins. (You wants some clumps, not a complete paste).
3. Preheat oven to 350, and place parchment paper or greased silicone sheets on two 9 x 13 baking sheets.
4. Next in a medium-large sized bowl mix the dry ingredients together (first 6 ingredients)
5.In a seperate bowl mix together all the wet ingredients and add the raisin paste mixture.
6. Next add the wet ingredients to the dry ingredients and mix thouroughly, until there are no clumps (there will be raisin clumps).
7. Next divide the dough in half and place half on each baking sheet. Then place a piece of greased parchment paper on top of the dough and with a rolling pin, roll out the dough to the edges of each pan. Take the top piece of parchment paper off. Do the same with the other baking sheet.
8. Divide each piece of dough into about 24 sections each and poke the dough with a fork
9. Bake in the oven for 8-10 minutes.
10. Then take the sheets out and separate the graham crackers. Then bake for an extra 5-10 minutes (It may take more time) until edges are slightly browned. (Be careful not to burn them!)
11. Take out of the oven and place the graham crackers on wire racks to allow them to cool and crisp up.
12. Store them in the fridge in an airtight container. Enjoy!!

-Be really careful not to burn them. You want the edges to be slightly browned but you do not want the the full graham crackers to be completely browned. They may not seem done after the additional 10 minutes in the oven but i would recommned taking them out anway and waiting till they cool to tell for sure. If they are crisp then they are done, if not put them back in the ovenf or an additional 5-10 minutes.
-I used this baking powder recipe. I find that it works really well and is a good substitute for regualar baking powder. It was created by a whole new mom. Thanks Whole new mom!
Here’s the link:

Aluminum and Corn-Free Baking Powder (grain free)

  Nutrition info:

Whole recipe nutrition: (450 g)

2730 calories

335 carbs 

28.75 protein 

71 g added sugars (from maple syrup)
1/24 of recipe/ 2 squares: (19 grams)

-115 calories

-14 g carbs

-1.2 g protein 

-3 g added sugars (from maple syrup)


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