Ingredients
Scale
- 1 cup whole wheat pastry flour
- 1 cup almond flour
- 1 tsp baking soda
- 2 tsp cinnamon + sea salt to taste
- 2 Tbsp brown sugar
- 4 Tbsp maple syrup
- 2 Tbsp coconut oil, slightly melted
- 4 Tbsp milk of choice
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit. Combine all ingredients with a wooden spoon until a dough has formed. The dough will seem moist and a little crumbly, but you will be able to shape it into a ball.
- Shape some of the dough into a ball and press down onto a lightly floured surface. Roll dough out with a rolling pin until super thin, about 1/4 of an inch. You want this to be thin, remember they’re going to puff up from the baking soda.
- Once dough is rolled out, cut into small squares with a knife or pastry cutter. Lightly pierce each square with a fork if you want then carefully place onto a lined baking sheet. Repeat process with the rest of the dough. You may need to use two baking trays.
- Sprinkle with extra cinnamon if desired, this gives them a little bit of a graham cracker-cinnamon toast crunch appeal. I loved it.
- Bake for 12-14 minutes, until golden and crispy. Allow to cool for at least 10 minutes then store in an airtight container at room temperature. Serves great with milk, fruit of choice and sliced almonds or with yogurt! Oh and on it’s own too, basically any form of eating this is a good idea. Enjoy!