Ingredients
- ½ cup (120 ml) vegetable oil
- ½ cup (115 g) packed darkbrown sugar
- ½ cup (170 g) honey
- 1 teaspoon (5 ml) vanilla extract
- 1½ cups (185 g) Bob’s Red Mill white or brown rice flour or sorghum flour
- 1 cup (100 g) rice bran
- 1 cup (112 g) flax meal
- 1 teaspoon (4.6 g) baking powder
- ½ teaspoon (2.3 g) baking soda
- ½ teaspoon (3 g) salt
- 2 teaspoons (4.6 g) ground cinnamon
- ½ cup (120 ml) rice milk or safe milk alternative
- Extra rice flour or bran for rolling
How to Make It
- In a mixing bowl or food processor, cream together the oil, brown sugar, honey, and vanilla until fluffy. Add the flour and next 6 ingredients (through cinnamon). While mixing, slowly add in the milk.
- Divide the dough into 4 equal pieces. Roll each piece into a ball. If dough is sticky you can refrigerate until firm for about 30 minutes.
- Sprinkle some rice bran on a fl at work surface. Cover a ball of dough with plastic wrap. With a rolling pin, roll out the dough into a 15-inch (37.5-cm) rectangle.
- With a knife, cut the edges into a perfect rectangle. Indent the rectangle in the center to look like two squares. Do not cut all the way through. Prick each square with a fork like a graham cracker. Repeat with remaining dough. Gently arrange rectangles on a greased cookie sheet.
- Alternatively, place all of the dough on a greased jelly roll pan, spreading out as much as possible. Put a large piece of nonstick parchment paper over the pan, and with a rolling pin roll out dough as close to the edges as possible. Make sure the dough is even in thickness. With a sharp knife score into 24 bars. Prick each square with a fork like a graham cracker.
- Bake for 15 minutes, or until lightly browned around the edges. Let cool on cookie sheet, then remove to a flat surface to cool completely. Be gentle with crackers until completely cooled.