Tuesday, October 6, 2009

Gluten-Free Graham-esque Crackers

Even if you don't like buckwheat, these are totally worth checking out - I've given out this recipe many times and everyone who has tried it has LOVED it.

I don't remember where I got this recipe from. I've made it about fifty million times, and it's always been good.

1/3 cup olive or vegetable oil
1/3 cup molasses and 1/3 cup honey, mixed together
2 1/4 cups buckwheat flour
1 1/2 tsp. cinnamon (sometimes I also throw caution to the wind and toss a bit of nutmeg in, too.)
1/4 tsp salt
a few tsp of water, if needed.

Preheat oven to 350.

Combine all ingredients, adding extra water if needed until the dough holds together. Take a cookie sheet and flip it over - the side your normally bake cookies on will be underneath. Grease with veg. or olive oil. Flatten dough over the greased surface of the cookie sheet, and use an oiled rolling pin to smooth it out - you'll want to make the crackers fairly thin. Use a knife to score into cracker-sized crackers ("scoring" means to mark the dough but not cut all the way through it. And Now You Know.), and poke each cracker with a fork several times.

Bake for ten minutes.

Let cool and then break the cookies into crackers. Store in an airtight container or they'll get soft and gross.