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This recipe uses MaraNatha Almond Butter purchased from Walmart
These low sugar, whole wheat Almond Butter Graham Crackers make a perfect snack. If you have a sweet tooth, dip these in dark chocolate for an indulgent healthy treat.
Camp. Not for me.
Growing up, I only went to a few overnight camps during the summer. & to be honest, I was pretty miserable the whole time.
One thing that tipped me off as an inexperienced camper was my fear of toasting marshmallows. I was so afraid my entire stick would catch on fire!
These Almond Butter Graham Crackers are fear free! 😉 Mainly because no marshmallows are involved!!
Hover over this photo in order to click through and purchase this Almond Butter 🙂
They feature MaraNatha Almond Butter which can be found at your local Walmart. MaraNatha has a line of nut butters including MaraNatha Creamy No Stir Almond Butter and MaraNatha No Salt or Sugar Added Almond Butter.
These graham crackers are a healthier version of the graham crackers I made for these Ice Cream Sandwiches!
They can help you begin or stay on track towards a healthier lifestyle.
The crackers are low in sugar and sweetened with coconut sugar. Also, they are whole grain.
Combining these crackers with MaraNatha Almond Butter or dark chocolate make the best filling snack!
These crackers are made in a fashion similar to pie crust. You add the dry ingredients and then combine non-dairy butter and almond butter until crumbs form. Then you slowly drizzle in non-dairy milk until the optimal dough consistency is achieved.
The dough is then rolled thinly and cut into cracker shapes.
Adding dark chocolate is completely optional (but also completely delicious! 😉 ) Alternativley, you could spread these with extra MaraNatha Almond Butter from Walmart!
How would you top these crackers?
Hope you have a great Mother’s Day!
Ingredients
- 1 cup + 2/3 cup whole wheat flour
- 1/3 cup coconut sugar
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup non-dairy butter
- 1/4 cup MaraNatha Almond Butter
- 1/3 - 1/2 cup non-dairy milk
- 1/2 cup dark chocolate chips
- 1 tbsp MaraNatha Almond Butter
- 1 tsp vegetable oil
- Sliced Almonds
Instructions
- Combine whole wheat flour, coconut sugar, cinnamon, baking powder and salt in medium bowl. Add almond butter and non-dairy butter. Use fingers to incorporate ingredients. Once small pellets begins to form, slowly add milk, until dough forms.
- Chill dough for at least one hour.
- Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper.
- On a floured surface, roll dough thinly and cut crackers in desired shapes. Place on baking sheet and bake for 12 minutes. Allow to cool for 5 minutes then transfer to baking rack.
- Melt dark chocolate in 30 second increments at 50 percent power, stirring in between. When almost melted, add almond butter and microwave. Stir in oil. Spread over cooled cookies and sprinkle with almonds. Place on parchment paper lined pan and allow to set. Speed up process in refrigerator. Store in refrigerator or at room temp.
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