Wheat-Free & Vegan Graham Crackers

It’s Friday! That means two things: The Winter Olympics are starting today! (official opening ceremony) and, it’s the long weekend!!

To continue my ‘foods that go together naturally’ for Valentine’s Day theme I made some crisp, lightly spiced Vegan Wheat Free Graham Crackers to go with my Peanut Butter Marshmallows. Because, Marshmallows and Graham Crackers go together naturally – they’re just better together. 

I made this same recipe last year for Valentine’s Day (Marshmallows + Graham Crackers) only this time I used Oh She Glow’s Vegan and Wheat Free Graham Cracker recipe. The crackers are so good. So good in fact I had a few for dessert last night on their own, and a couple with breakfast today.

They’re a perfect snack food, or you can incorporate them into an after dinner dessert.  They would be great to share with a Valentine – wrap them up with a big fluffy marshmallow, a few squares of chocolate and two crackers for S’more Love. 

Wheat Free & Vegan Graham Crackers

2014-02-06 20:38:50

Yields 24

Lightly spiced and crisp, wheat-free and vegan graham crackers perfect for snacking, or making into s'mores

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Wet Ingredients

1. 3 tablespoons Melted Coconut Oil
2. 3 tablespoons Molasses
3. 4 tablespoons Almond Milk
4. 2 tablespoons Agave Syrup
5. 1/2 tablespoon Ground Flax

Dry Ingredients

1. 3/4 cup Quinoa Flour
2. 1 + 1/2 cup Gluten-Free Rolled Oats, processed into a flour
3. 5 tablespoons Brown Rice Flour or Coconut Flour
4. 2 tablespoons Organic Cane Sugar
5. 1/2 teaspoon baking soda
6. dash of cinnamon
7. dash of ginger
8. dash of nutmeg

Directions

1. Preheat the oven to 350F and line a large baking sheet with parchment paper.
2. In a small bowl, whisk together all the wet ingredients.
3. Add the rolled oats to a food processor and process until fine flour forms.
4. Add the rest of the Dry ingredients to the food processor and process for 30 seconds.
5. Add the wet mixture to the food processor and pulse until dough begins to form.
6. Form the dough into 2-3 balls and place one at a time on a lightly floured non-stick mat. Lightly flour a rolling pin (if necessary) and begin rolling out the dough until you have a rectangle that is about 1/8 inch thick. The dough will crack a bit, but continue working with it until it forms together.
7. Use a rectangular/square cookie cutter to cut the graham crackers. A pizza slicer will also work. Carefully transfer to prepared baking pan (I just removed the scraps and used the sheet I had rolled them out onto to bake them on)
8. Poke each cracker with the tines of a fork.
9. Bake for 8 minutes and then remove from oven and carefully flip each cracker over. Return to the oven for 6 minutes longer, until golden. Allow to cool for a minute before transferring to cooling rack.

By Angela Liddon

Adapted from Oh She Glows

Adapted from Oh She Glows

b a k e a h o l i c https://www.bakeaholic.ca/