Tuesday, January 27, 2015

Gluten Free Graham Crackers made with oats

So I found this recipe a few weeks ago and thought, hmm how can I make these gluten free?  I miss Graham Crackers! Ya'll they turned out awesome, give it a try if you want something yummy to snack on, they are great on their own or covered in hazelnut chocolate butter....just saying :) They also freeze really well and are super easy slice and bake cookies to have on hand.

INGREDIENTS
  • 1 cup gluten free oat flour (I just grind up oats in the coffee grinder (used only for making flours and spices) for this but you can also buy them) 
  • 1½ cups all gluten free flour mix
  • ½ cup dark brown sugar, packed
  • ½ teaspoon salt
  • 1- 1 1/2 teaspoon cinnamon 
  • 1 teaspoon baking soda
  • ½ cup butter, chilled & cubed
  • ¼ cup honey
  • ¼ cup water
  • 1 teaspoon vanilla
  • optional: 1 tablespoon chia or flax seed (I used chia and it gave them a nice crunch)
INSTRUCTIONS
  1. Preheat oven to 350 degrees.
  2. In a food processor or mixer combine the first 6 ingredients. (If using chia or flax seed add here.)
  3. Add cubed and chilled butter to the mix and pulse/mix until it resembles coarse meal.
  4. Add honey, water and vanilla and continue to mix until it all combines.
  5. Remove and shape the dough into a flat disk and place between two pieces of wax or parchment paper. (I found it easier to roll the dough w/o a sheet on top of the dough.)
  6. Roll dough out until ¼ inch thick. Cut into crackers or shapes. Combine the dough scraps and roll out again to cut more shapes.
  7. Place cookies on a Silpat or parchment lined baking sheet and bake for 15 minutes.
  8. Cool and serve.
NOTES
To Freeze: After step 6, roll the dough into 2 tube shapes about the width of a 2-3 inch circle (or you can slice out some for now and then roll up the leftovers into one tube), wrap in wax paper and then place in a Ziploc bag, label and freeze for up to 4 months. When ready to bake, let defrost a little, slice into 1/4 inch circles and then follow steps 7-8.