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Graham Crackers--Gluten and Dairy Free
 Marshmallow Week at The Nourishing Homemaker:Each day this week I am going to post a recipe using Homemade Naturally Sweetened Marshmallows. Monday, I posted the recipe for the marshmallows. Tuesday was Gluten Free & Dairy Free S'mores. Yesterday I posted Crispy Rice Treats that are gluten and dairy free as well. The marshmallow madness continued with Molasses Quinoa Whoopie Pies. Friday was S'mores Truffles (GF & DF). Only one more recipe. Come back and check it out! I admit it. I'm a little proud of this one. These graham crackers are just as good as their commercial wheat based inspiration. They are crisp and light and have that authentic "graham" flavor. Perfect with a glass of non-dairy milk or slathered with some nut butter! S'mores, anyone?  I'm patting myself on the back with one hand and typing with the other at this very moment. Makes 3-4 dozen 2X2 squares 2-1/4 cups Amy's Basic Flour Blend*** 1/2 cup sucanat 1/2 Tbsp cinnamon 1/2 tsp baking soda 1 tsp guar gum 1/4 tsp salt 3/4 cups coconut oil, solidified (or chilled butter) 1/4 cup honey 1/2 Tbsp vanilla extract Preheat oven to 350. Put flour, sucanat  , cinnamon, baking soda, salt, guar gum, and solid coconut oil in food processor. Pulse until the mixture is a course meal. Combine honey and vanilla in a small bowl. Add to food processor and process until well combined. The dough will be a little crumbly like a pie crust dough.Break dough into halves. Roll one half out between two pieces of parchment paper to about 1/8" thick. With a pizza cutter, cut into roughly 2" squares. Carefully transfer to a parchment lined cookie sheet. Prick each square a couple of times with a fork. Repeat with second half of dough. Bake for a total of 8-10 minutes. Turn the pan around at about the 4 minute mark to insure even browning. When the crackers are just barely beginning to brown, turn the oven off. Prop the oven door open (I use a rolled up kitchen towel) and leave the crackers in there until the oven cools off completely. I learned this trick from Katie at Kitchen Stewardship. Note: Because crackers are so thin, small variations in oven temps can make a big difference. Watch your crackers carefully! If you think your crackers are too brown to leave in the oven: 1) take them out and let them rest a little and then when the oven has cooled off a bit, stick them back in. 2) take crackers out of the oven and put the whole pan directly into the microwave. Don't turn it on. Just let them cool off in there. I've tried taking them out and letting them crisp up on the counter, but the cooling oven or the microwave works better.  ***This is the first time I have tried Amy's gluten free flour blend. I really like it and plan to experiment with it in other recipes. Amy at Simply Sugar & Gluten Free is a great resource for gluten free living. She has just had her cookbook published. See below for more details. EDIT: Someone said that the dough was too crumbly to work with. Here is my response, just in case anyone else is having the same problem. You can also read it in the comments below as well. "Hi! Sorry it's giving you trouble. It will be very crumbly. Mine was too. If you add more oil, the crackers will spread when you bake them. You can still make yummy tasting crackers, they just won't look as pretty. If you do add oil, add just a tsp at a time. Put it all back in the processor with an extra tsp of oil. Process and then test a little bit. When I'm rolling them out, I stop and push the sides back together. It doesn't seem like it will work, but it does. It reminds me a lot of working with a pie crust." ****Please visit my store to purchase the ingredients for this recipe or any recipes posted at The Nourishing Homemaker. 
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