1 oz. melted gluten-free and dairy-free carob or chocolate chips
Preheat oven to 225F and take out two large baking sheets. Set aside.
Mash banana with oil and extract until fully broken down and soupy. Set aside.
Add flax seed, carob powder, cinnamon and salt to a separate bowl and whisk to combine.
Add banana mixture to dry mixture and stir with a spoon until everything is combined well. The dough will be very firm, like cookie dough.
Transfer to a large bowl.
Grab a piece of parchment paper about 10 inches wide. Scoop ½ cup of the cracker dough, roll it between your hands to make a ball, then place on one side of the parchment, in the middle.
Fold over the parchment (like a book) and then roll the dough between the two pieces of parchment until it’s about ¼-inch thick. Fold away the top half and cut or rip it away. Score the crackers into 1-inch cubes. Keeping the crackers on their current sheet of parchment, transfer the sheet to a baking sheet and repeat.
Bake for 2 hours, flipping halfway through and removing the parchment paper. The baking time will vary greatly on how thick/thin you make the crackers. You want the end result to be crisp, crunchy with no moisture left.
Remove from the oven and allow to cool on the baking sheet for 15 minutes.
Drizzle with melted carob or chocolate and allow to set for 30 minutes.
Makes 75 crackers, 5 crackers per serving.
I have been told that these types of grain-free crackers can be made with no oil. To do this, replace the 2 tablespoon of oil with 2 tablespoon of water. I have not tested this and cannot confirm that this will work. If you are allergic to banana, you could try making my apple grain-free crackers and replacing the sunflower seeds with carob or cocoa powder.
The bananas in this recipe act as a natural oil in this recipe so I didn’t have to use much oil at all. As I mentioned in the notes of the recipe, if you’re sensitive to bananas, you could try my grain-free apple crackers instead.
Once the banana is nicely mashed, you can add the dry ingredients and begin mixing your little heart out. The dough will be a similar consistency to cookie dough, so you may have to get your hands dirty.
This dough is quite phenomenal. It can be cut and molded, rolled… and there are no grains! Ha!
When your crackers are done, let them cool, drizzle with chocolate, and enjoy with a light heart!
To learn more about your connection to chocolate and what your cravings could be telling you, check out this chocolate cravings post that I posted on the blog a couple of years ago.
I am committed to helping you succeed on your path to wellness and that’s why I need you to commit to sharing this recipe with 3 of your friends. You could even try out the new floating social share widget on the left of this post that we’ve added to make sharing my work easier! ;)