Beyond the Bite Honey Grahams



  • In a food processor, place peeled plantains and puree until smooth, then transfer the mixture to a mason jar for later use.
  • Back in the food processor, puree palm shortening, honey, sea salt,  vanilla, and previously pureed plantain together until smooth.
  • Add in the cassava flour, tigernut flour, and baking soda, blending until just combined.
  • Scoop the dough onto a large sheet of parchment paper, cover with another piece of parchment, squish the dough down into a 1/2 inch thick circle, and place in the fridge to chill for about 30 minutes.
  • Preheat the oven to 350 degrees.
  • Transfer the dough covered in parchment to a baking sheet, and roll out 1/4-1/8th inch rectangle.
  • Use a pizza cutter or large knife to score the dough into desired square or rectangular shapes, then use a fork to poke holes 2-3 times in each cracker.
  • Place the baking sheet in the oven and allow to bake for 20 minutes. 
  • Remove from the oven and allow to cool completely before enjoying.

Recipe Notes

For max shelf life, store your graham crackers in the fridge.

Because the crackers contain plantain, they may soften a bit in the days proceeding. 

If you can tolerate nuts, almond flour would make a great substitute for tigernut flour.

When making the plantain puree, you may need to stop the food processor and scrape down the sides a few times.