These crackers far exceeded my expectations. I look forward to making pie crust with them one day.
Ingredients
- 3 tablespoons coconut oil (melt in a saucepan before using)
- 3 tablespoons blackstrap molasses
- 2 tablespoons almond milk
- 2 tablespoons pure maple syrup
- 1/2 tablespoon ground flax
- 3/4 cup + 2 tablespoons almond flour
- 1/2 cup millet flour
- 1 cup gluten-free rolled oats, processed into a flour
- 5 tablespoons tapioca starch
- 2 tablespoons maple flakes
- 2 teaspoons cinnamon
- 1/2 teaspoon fine grain sea salt
- 1/2 teaspoon baking soda
- 1/8 teaspoon ginger
- 1/8 teaspoon nutmeg
Instructions
- Preheat the oven to 350F. Line a large baking sheet with parchment paper.
- In a small bowl, whisk together all the wet ingredients.
- In a large bowl, whisk together the dry ingredients.
- Add the wet mixture to the dry mixture and stir well, until there are no dry patches of flour left.
- Form the dough into 2-3 balls. Lightly flour your work surface and rolling pin. Roll out each ball of dough until you have a rectangle that is about 1/8 inch thick. The dough will crack a bit, but this is normal.
- Cut the crackers into the shapes of your choice using a cookie cutter, pizza slicer or ravioli cutter. Place each piece onto the baking sheet, about a 1/2-inch apart. Poke a few fork holes into each cracker.
- Bake for 10 minutes. Carefully flip each cracker with a spatula, rotate the pan and return crackers to the oven for 6-7 minutes, until golden. Carefully, transfer the crackers to a cooling rack for 15 minutes.
- Store crackers in a glass jar or container on the counter. I haven't tried it, but apparently you can freeze them too.
Once processed, this recipe makes about 3 cups of graham cracker crumbs.
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