Vegan Graham Crackers Recipes

Steps:

• Toast the flour: Position a rack in the center of the overn and preheat to 350 degrees F / 180 degrees Celsius Line a rimmed baking sheet with parchment paper. Spread the flour and toast for 10 minutes, stirring a few times. Cool the flour before continuing.
• Place a wire mesh strainer over a big bowl and add the flour, sugar, baking soda, cinnamon and salt and sift them into the bowl. Whisk together.
• In a small bowl whisk together the oil, maple syrup and vanilla. Pour over the dry ingredients and mix until it holds together. (It will be too dry to form a pliable ball of dough at this point.).
• Mix 2 Tablespoons / 30 ml of water into the dough. Set aside for 5 minutes to allow the flour to absorb the liquid. Add additional water as needed until the dough is pliable when formed into a ball. It should be glossy, but not wet.
• Roll the dough: Place the dough on the center of a piece of parchment paper and use your hand to shape it into a rough rectangle. Cover the dough with a second piece of parchement and use a rolling pin to roll the dough to about 14 x 10 inches (35.5 x 25 cm) and 1/4 inch (6 mm) thick. The thickness should be uniform for the crackers to bake uniformly.
• Remove the top sheet of parchment and cut the edges to make a neat rectangle. Cut 2 inch (5 cm) square pieces. Using a fork, poke holes all over the top.
• Transfer the dough, still on the parchment to the baking sheet. Run a sharp knife through the cuts again.
• Bake on the middle rack for 11 to 12 minutes or until the tops are uniformly dry and the bottoms lightly browned.
• Place the baking sheet on a wire rack. Allow the crackers to cool to room temperature before breaking them apart.

Steps:

• In a large bowl, beat butter-style sticks, brown sugar, agave and molasses until creamy and smooth, 3-4 minutes. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. Roll each portion between 2 sheets of parchment into an 10x8-in. rectangle. Using a knife or fluted pastry wheel, cut each rectangle into twenty 2-in. squares. Place 1 in. apart on parchment-lined baking sheets. If desired, prick holes with a fork. Refrigerate until firm, about 20 minutes., Bake until edges are light brown, 10-12 minutes. If desired, re-prick holes with a fork. Cool completely on pans on wire racks. Store in an airtight container.