Gingerbread Graham Crackers

Ingredients

• 3/4 cup Garfava Flour
• 1/4 cup Sorghum Flour
• 1 cup Cornstarch (Or Arrowroot for corn free.)
• 2/3 cup Tapioca Flour
• 1 teaspoon Xanthan Gum (Or Guar Gum for corn free)
• 1 teaspoon Salt
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Allspice
• 1/2 teaspoon Ground Ginger
• 2 1/2 teaspoons Baking Powder
• 3/4 cup Earth Balance Buttery Sticks melted (Or Melted Coconut OIl for corn free)
• 1/4 cup Molasses (Blackstrap preferred)
• 1 cup Sucanat Sugar ( or Brown sugar may be used)
• 1 1/2 teaspoons Vanilla Extract
• 2 tablespoons Water

Directions

This recipe was inspired by Bette Hagman. She has a wonderful series of Books called the “Gluten Free Gourmet”.

Im a VERY big fan.
These crackers are my twist of her awesome recipe.

1. In a large bowl mix together the flours, cornstarch, xanthan gum, salt, spices and baking powder.
2. In a seperate smaller bowl mix together the melted earth balance butter, molasses, sucanat, vanilla extract, and water.
3. Pour the wet ingredients into the dry and mix well into a thick dough. Cover and refrigerate for one hour.
4. Preheat oven to 325 degrees. Spray 2 large baking sheets with non-stick spray.
5. Divide the chilled dough in half. Place one half on the center of the baking sheet. If needed mist the top of the mound with nonstick spray to prevent sticking as you use a rolling pin to roll the dough out to 1/8 inches thick.
6. Using a Pizza or Pastry cutter trim the edges of the dough to create a  rectangular shape. Then cut dough to create 3 inch squares. (Or larger or smaller- depending on your preference)  Prick each square with a fork 5-6 times.
7. Place onto top shelf of oven. Set timer for 25 minutes. When the timer only has 5 minutes left- carefully remove the 4 corner pieces of the formation as they WILL burn otherwise.
8. Remove crackers and allow to cool. They will come out soft- as they dry they will become crisp and crunchy! DO NOT leave crackers in the oven for more than 25 minutes- again they WILL burn.
9. Prepare and cook the second tray in the same manner. Cook one tray at a time at a time to prevent burning.
10. Store in an airtight bag- they will last several weeks.