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Posted: August 27, 2016
Source: Allergy Free Alaska blog
If you're looking for gluten-free snacks and desserts for kids, here's a recipe for you! These spiced, soft crackers are lots of fun when they're cut into animal shapes and they're easy to take with you when you and the little ones are out and about. Pack a few extra because they also make excellent snacks for parents (aunts, uncles and grandparents too!). ;-)
Active Time
30 minutes
Total Time
50 minutes

Ingredients:

  • 2 c. blanched almond flour, gently packed
  • 1/2 c. sorghum flour
  • 1/4 c. baking cocoa powder
  • 1 tbsp. ground cinnamon
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1/4 c. coconut oil, soft
  • 2 eggs
  • 3 tbsp. honey or 1 tbsp. agave syrup
  • 1 tsp. vanilla extract

Directions:

  1. 1. Adjust an oven rack to the middle position and preheat oven to 350˚F.
  2. 2. In a large mixing bowl, or the work bowl of a food processor, whisk together the almond flour, sorghum flour, cinnamon, baking powder, baking soda, sea salt and nutmeg.
  3. 3. Cut in coconut oil until all the ingredients are evenly incorporated and the mixture resembles coarse meal.
  4. 4. Add the eggs, honey, and vanilla extract; mix well and let rest for about a minute. Mix again for 30 seconds. If dough is sticky, add more almond flour.
  5. 5. Divide the dough into two balls. Wrap one of the balls securely with plastic wrap (so it doesn't dry out) and place the other ball of dough onto a large piece of parchment paper. Flatten the dough into a round, thick disk with your hands and then cover with another large piece of parchment paper. Use a rolling pin to evenly roll the dough until it is 1/4-inch thick (you could leave them as thick as 1/2-inch for easier cutting and handling).
  6. 6. Gently peel back the top sheet of parchment paper and cut the dough into desired shapes using Circus Animal Cookie Cutters. Carefully transfer the dough onto a parchment or silicone baking mat for baking. (It may be easier to cut the dough on your baking surface and remove the excess dough from around the cut out shapes, than to move the cookies from your cutting station to your baking surface.)
  7. 7. Repeat with the second half of dough.
  8. 8. Bake for 7-10 minutes, or until the cookies/crackers are golden brown on the bottom. Allow to cool completely.

Author's Notes:

This recipe is easily adaptable to other flavor combinations and flour substitutions. We replaced some of the flour with cocoa powder in one of our batches to make chocolate cookies. Those were a hit! For a chocolate variation, omit the nutmeg and replace ¼ cup of sorghum flour with ¼ cup baking cocoa. So the dough will easily release from the cookie cutters, we suggest dipping the cookie cutters in sorghum flour before cutting the dough. Bake the cookies/crackers longer if you want them a little crisp. To prepare ahead, mix the dough and wrap tightly with plastic wrap. Refrigerate the dough up to a couple days and bring back to room temperature before rolling.

Images:

Gluten Free Animal Crackers/Cookies for Kids
Gluten Free Animal Crackers/Cookies for Kids

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Gluten Free Animal Crackers/Cookies for Kids

Source: Allergy Free Alaska blog

  • Prep
    30 minutes
  • Total Time
    50 minutes

Description

"If you're looking for gluten-free snacks and desserts for kids, here's a recipe for you! These spiced, soft crackers are lots of fun when they're cut into animal shapes and they're easy to take with you when you and the little ones are out and about. Pack a few extra because they also make excellent snacks for parents (aunts, uncles and grandparents too!). ;-)"

Ingredients

  • 2 c. blanched almond flour, gently packed
  • 1/2 c. sorghum flour
  • 1/4 c. baking cocoa powder
  • 1 tbsp. ground cinnamon
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1/4 c. coconut oil, soft
  • 2 eggs
  • 3 tbsp. honey or 1 tbsp. agave syrup
  • 1 tsp. vanilla extract

Directions

  1. 1. Adjust an oven rack to the middle position and preheat oven to 350˚F.
  2. 2. In a large mixing bowl, or the work bowl of a food processor, whisk together the almond flour, sorghum flour, cinnamon, baking powder, baking soda, sea salt and nutmeg.
  3. 3. Cut in coconut oil until all the ingredients are evenly incorporated and the mixture resembles coarse meal.
  4. 4. Add the eggs, honey, and vanilla extract; mix well and let rest for about a minute. Mix again for 30 seconds. If dough is sticky, add more almond flour.
  5. 5. Divide the dough into two balls. Wrap one of the balls securely with plastic wrap (so it doesn't dry out) and place the other ball of dough onto a large piece of parchment paper. Flatten the dough into a round, thick disk with your hands and then cover with another large piece of parchment paper. Use a rolling pin to evenly roll the dough until it is 1/4-inch thick (you could leave them as thick as 1/2-inch for easier cutting and handling).
  6. 6. Gently peel back the top sheet of parchment paper and cut the dough into desired shapes using Circus Animal Cookie Cutters. Carefully transfer the dough onto a parchment or silicone baking mat for baking. (It may be easier to cut the dough on your baking surface and remove the excess dough from around the cut out shapes, than to move the cookies from your cutting station to your baking surface.)
  7. 7. Repeat with the second half of dough.
  8. 8. Bake for 7-10 minutes, or until the cookies/crackers are golden brown on the bottom. Allow to cool completely.

Author's Notes

This recipe is easily adaptable to other flavor combinations and flour substitutions. We replaced some of the flour with cocoa powder in one of our batches to make chocolate cookies. Those were a hit! For a chocolate variation, omit the nutmeg and replace ¼ cup of sorghum flour with ¼ cup baking cocoa. So the dough will easily release from the cookie cutters, we suggest dipping the cookie cutters in sorghum flour before cutting the dough. Bake the cookies/crackers longer if you want them a little crisp. To prepare ahead, mix the dough and wrap tightly with plastic wrap. Refrigerate the dough up to a couple days and bring back to room temperature before rolling.

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