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An easy vegan recipe for Homemade Graham Crackers. Made with good for you ingredients and maple syrup, these are so much better than store-bought crackers!
Here’s what you’ll need:(12-14 crackers)1 package gluten-free Extra White Gold gingerbread cookie mix
1 stick unsalted butter or vegan butter, or shortening cubed (room temp)
1 tsp. Cinnamon or Pumpkin spice
2 tablespoons honey or maple syrup
4-6 tablespoons cold water
- In the bowl of your stand mixer, fitted with the paddle attachment, or in a food processor, mix the gingerbread mix, cinnamon with the cubed shortening/ butter, cinnamon together for 2 minutes, until the mixture will look like coarse sand. Add honey. Add gradually water to form a nice dough.
- Refrigerate: Form the dough into a ball and flatten it into a large disk (It's recommend to roll it out to 1/8 "- 1/4 " thickness). Wrap the disk in plastic wrap and refrigerate it for about an hour.
- Prep: When you’re ready to bake, preheat the oven to 375 deg F. Line a baking sheet with parchment paper and set it aside.
- Roll: On a lightly floured surface, roll the dough out to 1/8-inch to 1/4 inch thickness. Using a knife, or pizza cutter, cut the dough into 3×2.5- inch rectangular. Prick the dough with a fork.
- Bake: Place the dough rectangles onto the prepared baking sheet 1/2- inch apart. Bake them for 7-10 minutes until the edges are lightly golden.
- Cool: Transfer your graham crackers to a wire rack to cool completely.
Comments
3 comments
Gina L.
I used a regular cracker recipe!! I’ve replaced the regular flour with Extra White Gold All Purpose flour… DELICIOUS!
Edie Contreras
Hi, there. I just bought my fist bag of the GF all purpose flour to try out. Do you happen to have a recipe for salty or savory crackers? I imaging by following this recipe minus the sugar and spices, the result would be like a keebler buttery style cracker? lol
Thank you!
Tina C.
Looks so good! I can’t wait to try it!