I almost never make snacky stuff because it's all I can do to get breakfast, lunch, and dinner on the table, but when she got a hold of a wheat and corn filled graham cracker at daycare the other day, I figured what the heck; why not make some for her and have some for my vegan pumpkin pie recipe as an added bonus. Win, win!
This recipe worked out quite nicely with the Kamut flour and it's pretty easy to make. I went from start to putting it in the oven in under 20 minutes which is another win since that's about how long I can keep my daughter from going into hysterics because I'm cooking and not giving all of my undivided attention to her. It ends up being worth it though because these delightful crackers are 100% kid approved.
These crackers are mildy sweet with a light, airy crunch and they are healthier than your traditional store bought graham crackers, which is yet another win. I haven't tried it yet, but I'm sure they would also taste great with a glass of non-dairy milk or with some melted chocolate and marshmallows. I can't wait to try them out on my pumpkin pie recipe. I'll let you know how that goes.
Kamut Graham Crackers
½ Tablespoon ground flax seed meal¼ cup coconut oil
2 Tablespoons maple syrup
2 Tablespoons non-dairy milk
1 ½ Tablespoons water
1 cup Kamut brand flour3 Tablespoons sugar
¼ teaspoon salt
¼ + 1/8 teaspoon baking soda
½ teaspoon cinnamon
- Preheat the oven to 350 degrees.
- In a small bowl, combine the flax seed meal, coconut oil, maple syrup, non-dairy milk, and water. Let sit for a few minutes while the flax meal sets.
- In a medium sized bowl, combine the flour, sugar, salt, baking soda, and cinnamon. Mix well.
- Add the wet ingredients to the dry ingredients and mix until there are no dry spots. The dough should be slightly crumbly but should stick together if you mush it with your hands.
- Form the dough into a ball and place on a cookie sheet lined with parchment paper or aluminum foil (I didn't have much success with wax paper).
- Place another piece of parchment paper or saran wrap on top of the dough and roll the dough out until it is fairly thin (approximately 1/4- 1/8 of an inch). The baking soda will make it puff up a bit so rolling it thinner will help make the crackers crunchier.
- Cut the crackers into your desired size and shape using a pizza cutter, cookie cutter or pastry slicer and poke a few fork pricks into each cracker.
- Bake the crackers at 350 degrees for 15-20 minutes or until they are golden brown. The crackers will be slightly spongy when you first pull them out of the oven but they will crisp up as they cool down.
- Store the crackers in an air-tight container or zip lock bag to keep them fresh.
Note: If you prefer not to use coconut oil you can sub another oil, preferably a light oil in its place. You may need to make some adjustments to cooking time and wet to dry ratio, however, to get the same light crisp that the coconut oil provides.