Peanut Butter & Jam Graham Cracker Sandwiches
Ingredients
Dry Ingredients
-
1½
cups
whole wheat pastry flour
-
1
tbsp
sugar
-
2
tbsp
Sucanat
-
¼
tsp
baking soda
-
⅛
tsp
ginger
-
1
tsp
ground cinnamon
-
½
tsp
kosher salt
Wet Ingredients
-
2
tbsp
extra virgin olive oil
-
2
tbsp
almond milk
-
3
tbsp
smooth peanut butter
-
2
tbsp
maple syrup
-
2
tbsp
blackstrap molasses
-
½
tbsp
ground flax
-
1
tbsp
warm water
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix the modified flax egg by combining ground flax and warm water, then set aside for 5 minutes.
- In a large bowl, whisk together all dry ingredients until well combined.
- In a separate bowl, whisk together all wet ingredients, including the gelled flax egg.
- Combine the wet mixture with the dry mixture and mix until just combined, using your hands to avoid overmixing.
- Form the dough into a ball, divide it in half, and roll out each half on a lightly floured surface to about ⅛ inch thick.
- Cut the rolled 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 sugar.
- Bake for 15-18 minutes, rotating the pan halfway through, until slightly firm.
- Allow the crackers to cool on the baking sheet for about 10 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
18-24
Calories
150
Total fat
6g
Total carbohydrates
22g
Total protein
3g
Sodium
100mg
Cholesterol
0mg
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