Gluten-free/Casein-free
Makes 14-18 graham crackers
Ingredients
1 1/4 cup gluten-free organic All Purpose Baking Mix from The Pure Pantry
¾ cup gluten-free organic Buckwheat-flax Baking Mix from The Pure Pantry
½ cup maple sugar or light brown sugar
1 ¾ teaspoon cinnamon
½ cup plus 1 tablespoon coconut oil or non-hydrogenated shortening, such as Spectrum
3 tablespoons cold water
3 tablespoons agave nectar, preferably Nature’s Agave Amber variety
1 teaspoon vanilla
Sugar for sprinkling on top
Instructions
1 Preheat oven to 350˚F. Line a cookie sheet with parchment paper.
2 In a large bowl, mix together baking mixes, sugar and cinnamon. Using your fingertips, work in the coconut or shortening in to the dry ingredients. Stir in 3 tablespoons cold water, agave and vanilla. If the dough is too dry, add a little more cold water.
3 Gather dough into a ball and flatten into a disk. Wrap with plastic wrap and refrigerate for about 1 hour.
4 Roll ½ the dough between two pieces of waxed paper lightly floured with baking mix. Roll out to 1/8 inch thickness. Remove top layer of waxed paper. Trim edges to make large square, removing scraps. Place baking sheet on top of dough and flip over onto baking sheet. Remove waxed paper. Cut into small 2 x 3 inch rectangles and prick all over with a fork. Sprinke with sugar, if desired. Bake for 30 minutes or until golden brown. Let cool removing from baking sheet.
