I originally used this recipe from Oh She Glows but I didn't have a lot of the ingredients so I ended up changing it quite a bit. Still worked out really well though! Perfect for graham cracker crusts or s'mores! I think in larger sizes these would make great ice-cream sandwiches as well.
GF Vegan Graham Crackers
3 tablespoons coconut oil (melt before using)
3 tablespoons blackstrap molasses
2 tablespoons non-dairy milk (I used coconut milk)
2 tablespoons pure maple syrup
1/2 tablespoon ground flax
1/2 cup coconut flour
1/4 cup chickpea flour
1/8 cup quinoa flour
1/2 cup raw hemp seed hearts or buckwheat, processed into a flour (I used a coffee grinder)
1 cup gluten-free rolled oats, processed into a flour
5 tablespoons arrowroot flour
2 tablespoons vegan granulated sugar
2 teaspoons cinnamon
1/2 teaspoon fine grain sea salt
1/2 teaspoon baking soda
1/8 teaspoon ginger
1/8 teaspoon nutmeg
Preheat the oven to 350F and line a large baking sheet with parchment paper.
In a small bowl, whisk together all the wet ingredients plus flax.
In a large bowl, whisk together the dry ingredients.
Add the wet mixture to the dry mixture and stir well with a spoon until it comes together and there are no dry patches of flour left.
Form the dough into 2-3 balls and place one at a time between two pieces of baking paper and roll out the dough until you have a rectangle that is about 1/8 inch thick.
Cut the crackers into the shapes of your choice using cookie cutters, a pizza slicer/pastry slicer, or a knife to cut the shapes you want.
Place baking sheet on a cookie sheet.
Bake for 10 minutes and then remove from oven and place other baking sheet on top and carefully flip crackers over placing back on the pan and return to the oven for 6-7 minutes longer, until golden. Carefully, transfer crackers to a cooling rack for 15 minutes.
Store crackers in a glass jar or container on the counter or wrap up and freeze for later.