Description
Crispy sorghum crackers that are not only gluten-free but also vegan. Make them from scratch in just over 30 minutes!
Ingredients
Units
Scale
- 1 3/4 cup sorghum flour
- 3/4 cup tapioca starch
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 6 tablespoons coconut oil, softened
- 3 tablespoons maple syrup (or liquid sweetener of choice)
- 1 teaspoon vanilla extract
- 1 tablespoon of water + more as needed
Instructions
- Pre-heat oven to 325 deg. Fahrenheit (160 deg. Celsius) and line a baking sheet with parchment paper or a silpat.
- In a large bowl, combine sorghum flour, tapioca starch, sugar, baking powder, cinnamon and salt. Add in softened coconut oil and then mix until the mixture is crumbly.
- Stir in the maple syrup, vanilla and one tablespoon of water and work the mixture until you get a soft, pliable dough. (If the mixture is too wet, add an additional teaspoon of tapioca flour at a time; if the mixture if too dry, add an additional one teaspoon of water at a time).
- Roll dough out on a surface sprinkled with tapioca starch or between two sheets of parchment paper to 1/2-inch thickness.
- Cut dough into small rectangles and transfer them to the prepared baking sheet. Use a fork to prick three lines of holes in each rectangle of dough.
- Bake crackers for 14 to 15 minutes, until the edges turn golden brown.
- Let the sorghum graham crackers cool for a few minutes before transferring to a cooling rack.
- Store crackers in an airtight container for up to a week.
Notes
Adapted from: Delicious As It Looks
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Snacks
- Cuisine: Gluten-free, Vegan