Saturday, October 31, 2009
Oh Honey Grahams - a Great Alternative to Graham Crackers
These crackers, when rolled thin enough, are a very delicious alternative to graham crackers (they really do taste a lot like graham crackers!). When rolled thick, they taste like a muffin in bar form. I have made them with and without oatmeal. Either way, they taste wonderful and are very satisfying. A good friend of mine and her little boy (who are not gluten free) love these, and even though I can eat gluten and eggs, I will gladly eat this over a lot of snacks because it is not only healthy, but filling (unlike a lot of processed snacks).
Unfortunately, each time I have made these (and anything with flax meal), Little Z gets very fussy, diarrhea and diaper rashes. I think the high fiber of the flax meal bothers him. This is disappointing because these are fairly easy to make and he adores them.
½ cup canola oil
½ cup packed dark brown sugar
½ cup honey
1 tsp vanilla extract
1 ½ cup white or brown rice flour (I usually use brown)
1 cup rice bran (or 1/2 cup rice bran & 1/2 cup Quinoa/GF Oatmeal)
1 cup flax meal
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp salt
2 tsp ground cinnamon
½ cup rice milk
Sugar-in-the-raw (as much or as little as needed)
Mix together the dry ingredient, except sugar-in-the-raw. When thoroughly mixed, slowly add the rice milk while stirring. The dough becomes sticky, so you may need to mix/kneed by hand. Divide the dough into 4 balls and place each ball on a cookie sheet lined with aluminum foil. Roll out each ball – Roll out the dough very thin for crackers or thicker for bars. Cut into individual bars with a knife (I use a pizza cutter). Sprinkle sugar-in-in-the-raw on top. Curl aluminum foil around the edges (so they don't burn and bake in a 350° oven for 10 minutes; uncover edges and bake 5 more minutes until lightly browned. Let cool completely before handling the crackers/bars.
Adapted from Cookies for Everyone, Laakso and Hammond