adapted by Raechel Medina from Rodale's Basic Natural Foods Cookbook
Makes about 4 dozen crackers
3 Tbsp honey
2 Tbsp molasses
1 Tbsp brown sugar
1/4 c. peanut butter
1/4 c. Spectrum shortening
1/2 c. water or milk substitute w/ 1 tsp. lemon juice added
1 tsp. vanilla
1/4 tsp. salt
1/4 tsp. cinnamon
1 tsp. xanthan gum
2 1/4 c. Featherlight flour mix
1/2 tsp. baking powder
1/2 tsp. baking soda
In a mixer bowl, beat honey, molasses, brown sugar, peanut butter, & shortening until smooth. In a separate bowl combine water or milk substitute with lemon juice and vanilla and set aside. In a third bowl, mix dry ingredients. Stir them and liquid mixture, alternately, into molasses mixture, stirring well after each addition. Let dough rest for a few minutes.
Preheat oven to 400 degrees. Lightly oil two baking sheets (or, alternately, use Silpat baking mats).
Roll out dough between sheets of plastic wrap to a thickness of 1/16th inch. Cut into 2 1/2-inch squares and prick with a fork. Carefully transfer to baking sheets, leaving about an inch between.
Bake for 6 to 8 minutes, or until lightly browned. Cool on wire racks. Store in an airtight container or freeze.