Homemade Graham Crackers

Graham Crackers
1 1/2 cups whole wheat flour
1/4 cup sucanat
1/2 teaspoon baking soda
1 teaspoon cinnamon
scant 1/2 teaspoon salt
1/4 cup coconut oil
2 1/2 tablespoons molasses
1 teaspoon pure vanilla extract
1/4 cup almond milk

Preheat oven to 350 F. Line a light colored baking sheet with parchment paper.

In a large bowl mix together flour, sucanat, baking soda, cinnamon and salt. Make a well in the middle and pour in oil, molasses and vanilla. Give the liquid ingredients a quick wisk with a fork and then continue mixing until everything is well combined and crumbly.

Drizzle in the milk and combine. Use your hands to knead the dough a few times until it holds together. You should be able to form a pliable ball of dough.

Line a work surface with parchment. Place the dough on the parchment and work into a rectangle. Flatten a bit with the palms of your hand and sprinkle with flour. Use a rolling pin to roll into a rectangle that is roughly 10 x 14 inches. The dough should be about 1/8 inch thick.

Use a very thin flexible spatula to transfer the crackers to a baking sheet.

Score each cookie with a fork 4 times in 2 columns. You don’t need to poke all the way through. Bake for 12 to 14 minutes. 14 will give you nice crispy crackers.

Let cool completely on the baking sheet.