Graham Crackers

A friend requested this recipe and since I didn't have it on the blog yet, I figured I'd just post it here.

Graham Crackers

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.