Graham Crackers (gluten free & vegan)

I set out to make some gluten free, dairy free, which are also vegan, graham crackers for an upcoming recipe that are softer than Buckwheat Graham Crackers (which these are adapted from) I have made in the past. In the process I made some cake like graham crackers that are cake like, think ice cream sandwich type texture. While at first I thought they were a “fail” later realized they would make some delicious PB&J sandwiches and actually might work better for a recipe I had planned. I did tweak it a little more to get them thinner and cooking a little longer to make them crispier, but any way you make them they are delicious and would make great s’mores! Yep one of the best things graham crackers are used for!

Graham Crackers

Makes approximately 46- 2″ square graham crackers, less, about 34-36, if making them thicker and cake like

2 c whole wheat or all purpose gluten free flour (used Bob’s Red Mill Gluten Free Flour)

2 TBSP ground flax seed

2 tsp cinnamon

1 tsp baking soda

1 tsp sea salt

1/2-2/3 c coconut palm sugar, depending on how sweet you would like them I like less my husband likes them sweeter

1 TBSP pure vanilla extract

1/4 c raw agave, maple syrup, or molasses

1/4 c coconut oil, melted

1/4- 1/3 c  almond milk, 1/4 cup if you are wanting crispier crackers, 1/3 for softer cake like graham crackers

In a large bowl combine dry ingredients. In a smaller bowl combine wet ingredients, then mix in with the dry ingredients. Form dough into a ball with your hands. Place dough in the refrigerator for 30 minutes, or until you are ready to make them but no longer than a day. Preheat oven to 350. Remove dough from the refrigerator and place half of the dough on a piece of parchment  paper, then place another sheet of wax paper on top and use a rolling pin to flatten the dough into 1/8″ thick or thicker, about 3/16″ thick cake-like crackers . Remove top sheet of parchment paper and cut into squares. I use the edge of the parchment paper that I removed as a guide and cut with a pizza cutter. Poke crackers with a fork in an X shape, or 4 sets in 2 lines like a traditional graham cracker, and place the whole sheet of parchment paper on a cookie sheet.  Bake at 350 for 12-15 minutes, depending on whether you like your graham crackers super-soft or crispy. Let cool for 5- 10 minutes on a cooling rack.  Place crackers on a cutting board and using a sharp knife cut along lines that were cut into the crackers with the pizza cutter. Store cooled crackers in an airtight container.  Enjoy!