Honey Maid Graham Crackers, Low Fat Cinnamon, 14.4 oz

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Continue rolling out then next ball of dough and the dough scraps and cut into crackers until you don’t have any dough left to cut. LMK how the pretzels go – super easy and you’ll love them (or okay, your kids will REALLY love them I bet! With the mixer on low, add the flours, cinnamon, baking soda, optional salt, and beat just until dough comes together, about 1 minute. GLUTEN-FREE OPTION: For the gluten-free flour, I recommend the following: ½ cup (60g) millet flour, ¼ cup (30g) tapioca starch, ¼ cup (30g) brown rice flour, and ¼ teaspoon xanthan gum. I was a little worried about the texture as I was pulling crackers off of the baking sheet, but they really will crisp up as they cool, so just be patient.

He believed the flour could be an antidote to the poor health suffered by people who ate too much white bread.You want them to be as close to a powdered state as possible since we're swapping them in for part of your flour. The silicone material prevents the dough from sticking to both your work surface and your rolling pin, and it makes the whole process go so much faster!

This ensures they bake evenly, so all of your healthy homemade cinnamon graham crackers turn out perfectly crunchy. You can transfer your dough directly into plastic wrap, to a bowl with plastic wrap sealing it down, a container (anything airtight) and place into the fridge to chill.A good friend of mine is having a housewarming party this weekend and of course, I volunteered for desserts! I spiced these up pretty plentifully but that flour is a sponge and can really hold alot of spice so that would be my suggestion. milk chocolate or how the sugar crystals would reflect light “and be all sparkly and pretty in the pics, Mommy.

I put two large pieces of plasticwrap over my dough before I roll it so it doesn't stick to the rolling pin. So, if you want to mimic that specific flavour, you’ll need to get some of the clear vanilla imitation flavouring (e. Use your fingertips to rub the butter into the dry ingredients until no large lumps of butter remain and the mixture is crubmly. I made them to use in a different dessert recipe, but I almost ate all of them before having the chance to do that hahaha. Cover each of the cookie sheets of raw crackers with parchment paper; place all in freezer and freeze dough for 2 hours.After rolling the dough to the desired thickness (roughly 1/4 cm), I use my ruler and a knife to cut the dough into even squares. Annie’s is devoted to spreading goodness through nourishing, tasty foods and kindness to the planet. Oat flour should work in this particular recipe, but be extra careful when measuring it because it tends to be a bit more absorbent than wheat. If the dough won’t come together after a few minutes of stirring and working in the ingredients, add additional water ½ teaspoon at a time until all of the dry ingredients are incorporated. I have a few tricks up my sleeve for that, and these graham crackers will make their appearance in the form of a crust.