Vegan Graham Crackers
Ingredients
Dry Ingredients
-
¾
cup
whole wheat flour
-
1
tbsp
whole wheat flour
-
¾
cup
white flour
-
2
tbsp
Sucanat (or brown sugar)
-
½
tsp
kosher salt
-
⅛
tsp
ginger
-
2
tsp
cinnamon
-
⅛
tsp
nutmeg
-
½
tsp
baking soda
-
to taste
Turbinado sugar or coarse sugar (for garnish)
Wet Ingredients
-
3
tbsp
extra virgin olive oil
-
½
tbsp
ground flax
-
1
tbsp
warm water
-
3.5
tbsp
almond milk
-
2
tbsp
pure maple syrup
-
3
tbsp
blackstrap molasses
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Prepare the modified flax egg by mixing ground flax with warm water and letting it sit for 5 minutes.
- In a large bowl, whisk together all the dry ingredients until well combined.
- In a small bowl, whisk together all the wet ingredients, including the prepared flax egg.
- Combine the wet mixture with the dry mixture and mix until it forms a dough, then knead it with your hands.
- Roll out the dough on a lightly floured surface to about 1/8 inch thick.
- Cut the dough into desired shapes and place them on the baking sheet about 1 inch apart.
- Pierce each cracker with a fork to create air holes and sprinkle with turbinado sugar.
- Bake for approximately 15 minutes, rotating the pan halfway through.
- Allow the crackers to cool on the baking sheet for about 10 minutes before serving.
Nutrition Facts (estimated)
Servings
18 crackers
Calories
100
Total fat
4g
Total carbohydrates
15g
Total protein
2g
Sodium
100mg
Cholesterol
0mg
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