Recipe created by Dr. Meghan Birt

I had a major craving for graham crackers. I used to eat them all the time growing up. But the best way to eat graham crackers is slathered with butter. (See, I’ve always had a love for butter!) I wanted to make my version of graham crackers that were not only grain-free, but are nut-free too! I wanted to make two versions: one with eggs and one without. I have had many different food allergies flare up and foods that were once ok to eat become not ok (eggs, for example for a period of time). So because of that I want to be sensitive to others food allergies and make my foods with different variations and try to make the best foods that don’t only taste good but will also keep you feeling your best.

These crackers are made with sunflower seed flour. Now before you go and run to the nearest grocery store for it, you can’t buy it. You have to make it at home, but the good news is that it’s easy. All you need is a coffee grinder or a food professor. You put a little bit of sunflower seeds in the grinder and grind until you make flour. If you are using a food processor, don’t grind too much or you will get sunflower seed butter.

Below you will see both of the crackers pictured (click here for photo). They are made with the SAME recipe, but one has an egg and the other does not. The lighter ones on the left contain the egg and the ones on the right are made without an egg. They look completely different. But I have to be honest, the non-egg one was cooked a little too long. Should have been a minute or two less and that’s why they are extra dark. But please overlook that, they are still amazing. The texture of both of these crackers are different too. The one with the egg is very chewy and doesn’t break easily. The egg-free version is much more fragile. The thing that’s the same: they are both amazing!


1 1/2 cups sunflower seed flour (see above how to make)

2 Tablespoons coconut flour

1/2 teaspoon pink salt

1 Tablespoon raw honey

2 Tablespoons coconut oil, melted

1/4 cup sunbutter (sunflower seed butter)

1 egg (optional)


  • Preheat the oven to 350 degrees and take out a baking sheet
  • In a medium bowl add all of the ingredients: sunflower seed flour, coconut flour, pink salt, raw honey, melted coconut oil and sun butter, egg (optional) and mix using a hand mixer. If it still isn’t combined enough you can get in there and mix it with your hands until the liquid and the flour are well combined. This may take a minute or so to come together. If using the egg it will be much easier to mix the dough together
  • Place the dough in between two pieces of parchment paper and roll until it is about the width of a nickel, about 1/8 inch thick
  • Remove the top piece of parchment paper and cut the crackers using a butter knife into the size crackers you wan to make. You are going to place the bottom piece of parchment paper as the liner on the baking sheet
  • The next step will ensure the crackers won’t stick together while baking. Take the butter knife into the lines where you cut the crackers and push the dough to the sides just a little bit so the cuts in the crackers are wider and when the crackers bake and expand they won’t bake into themselves (see the picture below)
  • Lift the parchment paper with the cracker dough onto the baking sheet
  • Bake for 10-12 minutes until starting to get brown. The crackers with the egg will cook a little longer than the ones without the egg. Be careful because the crackers without an egg will burn easily

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