Homemade Graham Crackers with no gluten or dairy


1 package of our gluten free gingerbread cookie mix or your own favorite recipe
1/4 cup molasses
1 tbsp canola oil
1 tbsp water, more if the dough seems to dry to you


Preheat oven to 350 degrees F (180 degrees C). Cream together water, oil and molasses, blending well. Add gingerbread mix to creamed mixture, blending well. Spread onto a parchment lined cookie sheet. Score the dough so the crackers will bread apart when baked. Prick the centers with a fork. Bake for 10 to 12 minutes.


The graham cracker was one of Sylvester Graham's creations, utilizing whole wheat flour. It was meant to be satisfying and aid digestion. This is our gluten free, dairy free version. Our favorite way to enjoy them is with a cold glass of coconut milk.


Tuesday, October 15, 2013 - 6:50am


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