Beautiful Bites: Transforming Graham Crackers

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Introducing Beautiful Bites, a new column featuring beautifying, anti-aging versions of the not-so-healthy foods we eat everyday. A few ingredient tweaks to a meal you eat regularly could translate to serious beauty benefits (and less guilt)! If you can suggest a meal that could use a beauty tune-up, email me at   


Haiku tea cups by Teaspoons & Petals.

The Food: Graham Crackers

The Beauty Betrayers: wheat flour, refined sugar (in large amounts), loads of butter or shortening

 I swear, love of baked goods is in my genes. There was a point in time when my sisters and I talked about running a bakery together. But that was before I figured out that refined sugar, flour and unhealthy fats were big contributors to my formerly itchy, blemished skin, and tummy troubles. Yeah, finding out all of that makes dessert a LOT less tempting.

Most of the time.

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Honestly, I still want to bite into a crisp cookie every now and then— I just have to be smarter about my choices. That's where these delicious graham crackers come in. Not only is my recipe free of gluten, refined sugar and shortening, it is loaded with antioxidant-packed cinnamon, which regulates the blood sugar spike caused by sweets and reduces their wrinkle-forming reactions in the body. These graham crackers also contain teff flour— filled with protein, iron and amino acids— and almond flour. Both are awesome to have in your beauty pantry. Oh, and the sweetness in these cookies comes from low glycemic coconut sugar and maple syrup to further prevent advanced aging in your skin.

Gluten Free Cinnamon Almond Graham Crackers

These cookies are low-commitment, perfect to make for yourself when you're craving something sweet. You won't want to buy the packaged, processed versions ever again!

1/2 cup almond flour

1/2 cup gluten-free all-purpose flour blend

1/3 cup teff flour

1/3 cup tapioca flour

1/3 cup coconut sugar

1/2 tsp sea salt

1 tsp baking powder

2 tbsp ground cinnamon

4 tbsp organic unsalted butter

1 tbsp maple syrup

2 tbsp almond milk (or another non-dairy milk like hemp or coconut)

Additional equipment: parchment paper

Preheat oven to 350 Fahrenheit. In a large bowl, combine flours, sugar, salt and cinnamon. In a second, small bowl, melt butter and stir in maple syrup and almond milk. Pour wet ingredients into dry and stir until well-combined. Cut a piece of parchment the size of your baking sheet and transfer parchment to flat counter space. Form the dough into a ball and turn out onto parchment. Roll dough into a 12-inch by 9-inch rectangle with 1/8-inch thickness. Trim the edges clean and patch if needed. Using a sharp knife, cut dough into 18 2-inch x 3-inch cookies. Slide parchment onto baking sheet and bake for about 17 minutes, until edges begin to crisp. Remove cookies from oven and, using a thin spatula, carefully break apart and transfer to a baking rack to cool before serving.