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
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