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4 from 1 vote

Paleo Graham Crackers Topped With Homemade Nutella & Bananas (grain, gluten, dairy, refined sugar free)



  • mix the almond flour, flaxseed meal, arrowroot powder, baking soda and salt in a bowl
  • in a separate bowl whisk the coconut oil, coconut milk, vanilla and honey
  • mix dry ingredients with wet to form a batter and refrigerate for 30 minutes
  • place chilled batter between 2 sheets of parchment paper and using a rolling pin roll the dough to ⅛ inch thickness
  • remove top sheet of parchment paper and cut dough into 3-inch squares with a knife or pastry chopper. Do not separate the pieces.
  • lift parchment paper into a baking sheet and bake at 350°F for 9-11 minutes or until lightly golden on the top and edges
  • remove from oven and immediately cut each square again. Do not separate the pieces until completely cool.
  • let cool on baking sheet set over a wire rack
  • top crackers with homemade nutella, bananas and toasted shredded coconut


Tip: toss the bananas in lemon or lime juice to prevent them from turning brown.
Note: the graham crackers might loose it’s crunchiness fast, so it is best to store it in an air tight container in the fridge.