MAKES: 6 5X2.5 INCH CRACKERS, OR 24 SMALL CRACKERS
2 TBS arrowroot
4 TBS honey
2 TBS coconut oil
Preheat oven to 350 °F.
Combine all ingredients in a food processor.
Pulse until fully incorporated and the dough forms.
Roll the dough between two pieces of parchment paper, until it is ⅛ inch thick.
Cut the rolled dough into 2.5 inch squares. Poke holes into the surface (to form the look of store bought graham crackers if you like).
Bake for 6-7 minutes
Cool for 1 hour, then serve immediately or store in an airtight container.
To further “crisp” the crackers without more browning, dry overnight in food dehydrator on low.