Get Living Without's FREE Recipe of the Week
Delicious allergy-friendly recipes for you and your family
Dairy-Free Cinnamon Graham Crackers
MAKES 45 CRACKERS
Just like you had growing up, these grahams are a great dessert alternative to holiday cookies and they make delectable s'mores. Try them for breakfast, spread with jam or nut butter (if tolerated). They can be made vegan by substituting agave nectar for the honey.
2½ tablespoons soy milk, rice milk or almond milk
1 tablespoon honey or agave nectar
1 tablespoon molasses
¾ teaspoon pure vanilla extract
⅔ cup “sweet” white sorghum flour, more for dusting
⅓ cup brown rice flour
¼ cup teff flour
⅓ cup tapioca starch/flour
¼ cup lightly packed brown sugar
3/8 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon powdered cinnamon, divided
¼ teaspoon salt
3 tablespoons coconut oil or dairy-free margarine, chilled
1 tablespoon sugar
1. Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix together the milk, honey, molasses and vanilla, stirring well to dissolve the honey and molasses.
3. In a food processor, pulse the sorghum, brown rice and teff flours, tapioca starch/flour, brown sugar, baking powder, baking soda, ½ teaspoon cinnamon and salt.
4. Add coconut oil or margarine and pulse until mixture is the consistency of coarse cornmeal.
5. Gradually add the milk mixture through the feed tube, pulsing until the dough just comes together. Gather up the dough, press it into a 4x5-inch rectangle. Wrap it in plastic and chill for 30 minutes.
6. Dust a sheet of plastic wrap with sorghum flour. Place the dough on the plastic wrap, dust with a bit more flour, cover with another sheet of plastic wrap and roll out the dough until it is about 1/16-inch thick.
7. Remove the top sheet of plastic wrap. Using a pastry cutter or pizza cutter, cut the dough into 2½x3-inch rectangles. Use an offset spatula to transfer the crackers to prepared baking sheet. Prick crackers all over with a fork.
8. In a small bowl, combine the remaining cinnamon and the sugar. Sprinkle the mixture over the crackers. Bake until the crackers are firm around the edges when poked with your finger, 18 to 20 minutes. The centers may feel soft and puffy; they will crisp up as they cool. Transfer the crackers to a cooling rack immediately. Once cool, store the crackers in an airtight container for up to 7 days.