Graham Crackers

 These really do have the taste and texture of the real thing! Very delicious. Tasty to eat alone, made into a graham cracker crust, or as a part of extravagant things like eclair cake! 

Graham Crackers

Minimalist Baker

 

2 T coconut sugar

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1/4 C maple syrup

1 T molasses (or honey)

2.5 T melted coconut oil

1 1/4 C oat flour (blend up rolled oats)

1/4 C arrowroot starch (cornstarch would probably work)

1.5 tsp ground flax seed

1. Preheat oven to 350 and prepare a baking sheet with parchment paper.

2. In a medium bowl, mix coconut sugar, baking soda, salt, cinnamon, maple syrup, molasses or honey, and melted coconut oil until smooth. 

3. Add oat flour, arrowroot, and ground flax until flour is thoroughly mixed in. Dough should not feel too sticky or too dry, but should hold its form when pressed together. It will look too dry at first but keep mixing. If too sticky, add more oat flour. 

4. Place dough between two sheets of parchment paper and roll out to a rectangle about 10x12 inches (should be about 1/16-inch thick). If you're having trouble with the dough rolling out, stick in the fridge for 10-20 min and try again. 

5. Use pizza cutter or knife to cut the rectangle into 2x3 inch rectangles and carefully transfer to the prepared baking sheet (leaving about 1 inch between for slight expansion). Again if you're having trouble here, put the rectangle in the fridge to chill for 5-10 minutes and then try to transfer again. 

6. Keep rolling out and cutting the dough as needed until you've used it up or eaten it up. Prick each graham cracker with a fork twice (forgot to do this and it was fine, so...) Bake 10-14 minutes or until slightly firm and a little darker in color. Watch carefully to avoid burning at the end. 

7. Let cool for 5-10 minutes on the sheet, then transfer to a cooling rack to cool completely. Makes about 15 crackers. Once completely cooled, store in an airtight container at room temperature for 2-3 days, fridge for 7-10 days, or 1-2 months in the freezer.