Honey Nut Crackers - Graham style

Little man has been talking about going camping for a long time and we finally set a date! Of course the first thing I plan is the food and guess it runs in the family because as soon as I told him the plan he told me that s'mores are a must! I asked if he had ever had s'mores or even knew what they were and was told that he had seen it on Paw Patrol before. I was then told that we also needed to cook hot dogs over the fire. (Gross!) I am not one to disappoint my LM so I told him we would cook sausage over the first and have s'mores.
I know I can buy organic graham crackers but since I always look for a chance to try something new I went searching for a recipe that didn't use brown sugar. I found this version from butterforall which is grain free but since I actually want grain in them I tweaked the recipe for my own desires. What I ended up with was delicious so I wanted to share it with all of you!!
This picture is from the first batch I made which I made into a rectangle log before cutting. I decided I didn't like that method and changed it as stated in my recipe. They are delicious either way.

A few tips:
-You can form the dough into a 12" rectangle wrapped in parchment before the 3 hour chill but I found it hard to have even thickness of slices and I ended up with finger dents on the sides for holding the rectangle as I cut.
-Really any flour mixture that is a 1:1 replacement ratio for all purpose flour can be used in place of the quinoa/oat flours.
-Do not replace the coconut flour with those types of flours because they do not absorb liquid the same.

Honey Nut Crackers - Graham style

makes about 48 cookies

Ingredients 1 cup quinoa flour 1/2 cup oat flour 1/2 cup coconut flour 1 cup whole crunchy almonds* 1 cup whole crunchy pecans* 1/2 tsp salt 1 tap baking powder 1/2 cup unsalted butter, cubed 1/2 cup honey 1 egg 1.5 tsp vanilla Instructions Combine flour, nuts, salt and baking powder in a food processor and run until everything is a  sandy consistency.  Add butter and pulse in the food processor until butter is mixed well. Add the honey, egg and vanilla and mix until just combined.  Place mixture in the refrigerator for 30 minutes-1 hour. Split dough in 2. Put one half back in the refrigerator.  Shape the first half into a rectangle and place in the middle of a sheet of parchment paper.  Roll the dough keeping it as much of a rectangle as you can to 1/8" thick.  You can cut to desired size now and add leftover to dough ball #2 if you want or cut it later. Carefully slide paper with dough onto a cookie sheet and place in the refrigerator.  Repeat with second half of the dough.  Allow dough to chill at least 3 hours or overnight. Preheat oven to 300 degrees F.  Remove rolled dough from the refrigerator and cut into desired sized crackers.  Bake 18-20 min checking after 15 min to see if you are able to flip them to ensure uniform  browning on both sides. (Flipping isn't necessary but I prefer to do it) Allow crackers to cool on the pan. *To make your nuts crunchy soak them overnight in salt water and then dry them in a dehydrator  or oven.