CRISPY GLUTEN-FREE GRAHAM CRACKERS (VEGAN)
Steps:
- Preheat the oven to 350 F (176 C) and line a large baking sheet with parchment paper.
- In a medium mixing bowl, whisk together the coconut sugar, baking soda, salt, cinnamon, maple syrup, molasses, and melted coconut oil until well combined and smooth.
- Add in the oat flour, arrowroot starch, and ground flax seeds and mix with a wooden spoon until the flour is completely incorporated. Your dough should not feel too tacky (sticking to your hands) or too dry (crumbly), but should hold its form. If the dough appears too dry, it likely just needs more mixing. If it feels sticky, it needs more oat flour.
- Place a sheet of parchment paper on a large cutting board or countertop. Place dough in the center and then place another sheet of parchment paper on top of the dough. Working from the center out, roll the dough into a large rectangle (~10 x 12 inches) about 1/16-inch thick. Rolling to this thickness makes these crackers crispy (our preferred texture) rather than soft. If you have any difficulty rolling the dough, place it in the fridge to chill for 10-20 minutes and then try again.
- Use a pizza cutter or knife to cut the dough into 2-inch x 3-inch rectangles (keep in mind they will expand slightly during baking). Then use a metal spatula lightly floured with oat flour to transfer to a baking sheet. If you have a hard time transferring or handling, pop in the refrigerator to chill for 5-10 minutes. Space crackers ~1 inch apart to allow for spreading.
- Continue rolling out and cutting remaining dough until you have used it all up. Prick each graham cracker twice with a fork. Recipe as written makes ~15 crackers (will vary based on how thinly they are rolled and whether modifying batch size).
- Bake for 10-14 minutes or until slightly firm and darker in color. Watch closely near the end to avoid burning.
- Let cool for 5-10 minutes on the baking sheet, then gently transfer to a cooling rack. Enjoy plain, make s'mores, or try our graham cracker crust!
- Once completely cooled, crackers can be stored in an airtight container for up to 2-3 days at room temperature, 7-10 days in the fridge, or 1-2 months in the freezer. Dough can also be frozen for up to 1 month and rolled/baked after defrosting in the fridge overnight.
Nutrition Facts : ServingSize 1 cracker, Calories 78 kcal, Carbohydrate 12.5 g, Protein 1 g, Fat 2.8 g, SaturatedFat 1.9 g, Sodium 84 mg, Fiber 0.8 g, Sugar 5.4 g, UnsaturatedFat 0.5 g
VEGAN GRAHAM CRACKERS (WITH GLUTEN-FREE OPTION)
Fill your home with the aroma of homemade vegan graham crackers! You can customize this graham cracker recipe using the traditional whole wheat, regular all-purpose flour, gluten-free flour or oat flour.
Provided by 2020, Mary Lin All Rights Reserved.
Categories Dessert
Time 24m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Mix the dry ingredients together.
- Make a space in the dry ingredients and add the wet ingredients into the space.
- Mix the wet ingredients together, then incorporate the dry ingredients. Keep mixing until everything is at the same hydration level. It will resemble wet sand.
- Dump your "wet sand" out on to your parchment-lined baking sheet and shape into a rectangle of even-thickness. Give yourself plenty of space between the edge of your crumbly dough and the edge of the baking sheet. Flatten with a rolling pin to 1/8″. Using another piece of parchment on top can help with this part. Shape the edges of the rectangle with your wide spatula, pressing down to flatten the edges neatly. Any cracks can be patched easily with little bits of crumbs and some gentle pressure.
- Decide out big you want the crackers to be. Use a thin sharp blade (like a pizza slicer) to cut the shapes. I cut them into eight pieces. If any cracks form, just fix them by pressing the crumbs into shape.
- Bake in your preheated oven for 14 minutes.
- Remove the baking sheet from the oven. The graham cracker tops will be slightly puffed up and the edges should be slightly browned. You can use your pizza slicer to re-cut between the crackers to make sure they release easily. Let the baked graham crackers cool undisturbed for 5 minutes before using your spatula to transfer to a cooling rack. Let them cool an additional few more minutes before handling. Store in an air-tight container at room temperature. Best enjoyed in a few days.
Nutrition Facts : Calories 86 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 94 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
VEGAN GRAHAM CRACKERS
Homemade graham crackers are actually easy! Here is a recipe from Fran Costigan from the best cookbook ever: Vegan Chocolate. Seriously, buy that book. The recipes and photos are all outstanding. This recipe doesn't call for graham flour, because not everyone has that in the cupboard, but toasting flour first has the same effect. It also calls for regular sugar to be ground in a blender until it becomes powdered sugar. That's because purchased powdered suger has corn starch in it and changes the texture. But I think you could probably cheat. If you are making these for crumbs, it makes about 2 cups.
Provided by Wish I Could Cook
Categories Dessert
Time 37m
Yield 35 crakers, 7 serving(s)
Number Of Ingredients 9
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.
VEGAN GLUTEN-FREE GRAHAM CRACKERS
One thing I missed the most when I had to go gluten-free was graham crackers. Not only that, but I had to eliminate dairy as well. Store-bought graham crackers just didn't taste like the original. I wanted a crunchy, flavorful cracker that would be perfect for s'mores. Finally, after many tries, I got it! -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 40 crackers.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 89 calories, Fat 5g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 110mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
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