- 1/2 cup +3 tablespoon sweet white rice flour
- 1/4 cup + 2 tablespoon brown teff flour – see note
- 2 tablespoon coconut flour
- 1/4 cup arrowroot flour/starch/powder
- 2 tablespoon freshly ground flax seed
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup mashed bananas
- 1/4 cup melted coconut oil
- 1/4 cup coconut sugar – see note
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Water (optional)
- Preheat oven to 325F and line a baking sheet with parchment paper or a silicon baking mat.
- Combine all dry ingredients in a medium sized bowl. Set aside
- In a larger bowl, combine wet ingredients and beat with a hand blender until well mixed.
- Add the dry ingredients to the wet and mix well.
- Add water, 1 tablespoon at a time, until the dough pulls away from the sides and forms a large ball. The dough should stick together and have a thickness of pie crust.
- Place the dough on a floured surface (I used extra rice flour) and roll out the dough until it’s 1/4-inch thick.
- Use animal shaped cut outs to make small animal crackers. I used these ones.
- Place each cut out on the prepared baking sheet leaving sliver in between each cracker.
- Bake for 10-15 minutes, depending on desired crispness. They are cracker-like at 15 minutes and slightly chewy at 12 minutes. My favorite was 15.
- Remove from oven and allow to cool completely to firm up.
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You could probably use buckwheat or brown rice flour to replace the teff flour if it’s challenging to find.
If coconut sugar is difficult to get, try replacing with brown sugar or sucanat sugar.
Nutrition Information Per Serving
- Calories: 109
- Calories from Fat: 44
- Total Fat: 4.9
- Saturated Fat: 4.4 g
- Sodium: 49 mg
- Carbs: 14.4 g
- Dietary Fiber: 1.5 g
- Net Carbs: 12.9 g
- Sugars: 5 g
- Protein: 1.4 g