Never one of my favorite foods, graham crackers are generally made with lots of brown sugar, whole wheat flour, and an egg or two. Here’s a recipe for graham crackers that I actually really like. In fact, I made them this afternoon for a recipe I’m going to make tomorrow which calls for graham crackers (Pumpkin Cheesecake Bites). That is, I’ll make it tomorrow if there are any left! These are so tasty, you might want to make a double batch if you need some for another recipe like I do. Maybe I’ll also make some marshmallow and post up a recipe for smores, that is if there are any leftovers.
Preheat over to 350 degrees.
In a food processor, combine:
1 1/4 cup brown rice flour
2 tablespoons corn starch (or tapioca or potato starch, or arrowroot)
1/3 cup date sugar
1 teaspoon baking powder
1/2 teaspoon salt
Pulse to combine and break up any clumps in the date sugar. Add:
5 tablespoons vegan margarine (that’s 1/4 cup + 1 tablespoon), cold
Pulse to combine until the dough resembles little peas. Add:
1/3 cup non-dairy milk (I used oat but any will work)
3 tablespoons honey (put a little oil on the measure so the honey will slide right out)*
Again pulse until the dough comes away from the sides of the processor bowl. If the dough is too thin, add more flour(I used about 1/4 cup more brown rice flour) until the dough is no longer sticky and comes away from the bowl. Place a 14×16″ piece of parchment (more or less) on the counter and dump the dough onto the parchment. Form into a rectangle as much as possible. Top with a second piece of 14×16″ parchment and using a rolling pin, roll out the dough until it’s almost the size of the parchment and about 1/8″ thick. Slide the parchment onto a baking sheet (an extra large cookie sheet without sides works best) and refrigerate the dough for up to a half hour. Remove from refrigerator and remove the top piece of parchment. Using a knife, pizza cutter, or pastry wheel, cut the dough into pieces either rectangular or square (mine were about 3×3″). Pierce each piece with a fork like you would a pie crust. Bake for 9-11 minutes and then turn the pan and bake for an additional 9-11 minutes or until the edges of the crackers are brown and the center is a golden brown. Cool completely before eating. The crackers should separate easily (mine actually mostly separated during baking). Delicious! Store in an airtight container (if there are any left to store) or in the freezer for long-term storage (haha, not in this household!). Makes approximately 16 crackers depending on size cut.
*By a little, I mean put a drop on your finger and rub it in the measuring spoon. It doesn’t take much.
HINTS: 1 teaspoon of cinnamon or allspice could be added
1/4 cup carob or cocoa could be substituted for some of the flour
Maple syrup could be substituted for the honey