Hope you are staying warm during this winter freeze. I know I’m getting sick of this weather. We already had a record-smashing blizzard that caused 2 power outages in my building, so I thought the worst was over. Then yesterday we get hit with a little snow and ice storm that gave us an additional 2 power outages (although these were shorter)! It’s pretty ridiculous that my building had so many power outages, considering we’re in the middle of the city and on 2 power grids! What is happening?! Well, anyway…
Whenever I make ice cream for my husband, it usually requires 6 to 8 egg yolks. Now…what to do with all of those leftover egg whites? I am not one to waste things, and egg whites are very versatile. So I actually like to make a little treat for myself – honey cinnamon graham crackers!
The key to this recipe is to keep the oven temperature low and to watch them so they don’t burn. The crackers on the exterior of the pan will cook much faster, so I usually place the thicker crackers there because they take longer to cook. They’re still tasty when they’re burned, though, so don’t throw them away! They are quite crispy…just not quite as photo-worthy.
Honey Cinnamon Graham Crackers
- 4 egg whites room temperature
- 1 cup coconut flour sifted
- 1.5 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup coconut oil softened
- 1/2 cup raw honey softened
- 2 teaspoons vanilla extract
Preheat oven to 325 degrees.
Line two baking sheets with parchment paper.
In one bowl, mix together dry ingredients (coconut flour, cinnamon, salt, baking soda). In a separate bowl, mix together softened honey and coconut oil until uniform. Add vanilla extract, mix until uniform. Add room temperature egg whites and mix until uniform. Once the batter looks thoroughly mixed, carefully sift in dry ingredients until a nice, smooth batter is formed.
Take out dough and roll into a ball on a sheet of parchment paper. Take another sheet of parchment paper and place on top of dough, and using a rolling pin, roll out dough until it is a little less than 0.25 in thick. Using a pizza cutter or other rotary cutter, cut crackers to your desired width. Also, use a toothpick to poke holes all over the dough.
Very carefully, using a thin spatula, transfer the cut crackers to your parchment paper. Roll up remaining dough and form into crackers until all of the dough is used. Since I am a perfectionist, I use the pizza cutter to force the leftover dough into nice rectangles, instead of raggedy-edged crackers.
Bake for a total of 18 minutes. After 9 minutes, switch racks so that they cook more evenly. Start watching them at 15 minutes to make sure they don't burn! Depending on how thick they are, they cook unevenly.
Let cool, then enjoy! Maybe with a cold glass of almond milk.