-1 cup all-purpose flour
-2 tablespoons milled flax
-1/2 teaspoon salt
-1 teaspoon baking powder
-1/4 cup sugar
-1/4 cup canola oil
-1/4 cup honey
-1 large egg
-3 tablespoons light soy milk
I mixed the dries, whisked the wets, and folded everything together. At this point, roll the dough into a nice ball, wrap with plastic wrap, and chill for about 20 minutes in the fridge. After the dough is chilled, roll out into a VERY thin layer...like...as thin as you can get it without the dough completely falling apart. Then, begin cutting graham cracker-sized sections (I used a pizza cutter) and transferring onto a parchment-lined cookie sheet. After the crackers were cut and transfered, I scored the middle of each cracker and poked some holes with a fork to give the crackers a more traditional look.
Pop them in a 350° oven for 15 minutes, and voila!
Delicious with ice cream, milk, or by itself. The flax and the whole grain make this graham fiber-packed, without the refined sugar and preservatives in store-bought graham crackers.
However, the next time I make this recipe I think I will use maybe 1/4 c sugar. Hey, if I am going to eat dessert, I might as well do it right.
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