I created this recipe a couple years back. It's relatively easy, can be made sugar free. It is egg free, dairy free and gluten free. They have more of a texture like gingerbread cookies so they aren't a true "cracker" but they have the flavor of Graham Crackers. Let them sit in open air for a few hours and harden up some - you can even use them for crusts!
- 3/4 cup Vegetable Shortening
- 3 Tbsp Agave nectar (1/4 cup honey can be used instead of agave)
- 1 cup Brown Sugar (use Splenda Brown Sugar to make this sugar free)
- 1 tsp Vanilla Extract
- 1 cup Brown Rice Flour*
- 1/2 cup Expandex*
- 1 1/2 cups White Rice Flour*
- 1/8 tsp Salt
- 2 tsp Cinnamon
- 3 tsp Baking Powder
- 1/2 to 3/4 cup Cold Water
*This is the gluten free flour blend I prefer. You can use your own custom gluten free flour blend, or an all purpose gluten free flour blend to make this recipe - Just have a total of 3 cups. Alternatively, you can make this with regular all purpose baking flour to make them gluten-full!
- In a large bowl beat together the shortening, agave, brown sugar and vanilla.
- In a separate bowl whisk together the brown rice flour, white rice flour, expandex, salt, cinnamon and baking powder.
- Add half of the dry ingredients to the shortening mixture and mix with a hand mixer on medium speed. Add remaining dry ingredients to the bowl and mix well. Add the water to the mixture 1/4 cup at a time until the dough is the right consistency. (It should be similar to ginger bread - thick and not sticky)
- Divide the dough into two balls and place in the fridge in a covered bowl. Allow to chill for 2 hours.
- Preheat oven to 325 degrees
- Lightly flour a flat surface with some rice flour. Roll the dough out to approximately 1/4 inch thick. *** Be careful here, too thin and they burn - too thick and they are a bit too doughy***
- Cut into rectangles about 2” x 3” and place onto a baking sheet lined with parchment paper (use a spatula to do this- it will prevent the dough from breaking). With a fork- create the indents to resemble graham crackers
- Bake for 20-25 minutes or until they are lightly browned.
*Sprinkle with cinnamon and sugar if desired before baking.
When you are adding the water be careful not to add too much. If you do, just chill the dough a bit longer. Remember you want it to be thick but not sticky.
And remember, they taste like graham crackers - but will have more of a cookie consistency. They're super yummy and not full of those unneeded preservatives! Yummo!