YIELD: 30 CRACKERS
A perfect base for so many recipes, such as s’mores or cheesecake crusts, these crispy crackers are also pretty great on their own. These are especially good slathered with a bit of almond or coconut butter.
Directions
In a large bowl, whisk together the buckwheat flour, superfine brown rice flour, tapioca flour, cornstarch, xanthan gum, baking powder, baking soda, and cinnamon until thoroughly mixed.
In a separate bowl, cream together the margarine and sugar until smooth.
Mix in the vanilla extract, nondairy milk, agave, and molasses.
Gradually add in the flour mixture until all are incorporated and continue to mix until a stiff dough is formed.
Add a touch more buckwheat flour if it is sticky.
Divide into two sections and pat into disks.
Preheat oven to 350 °F.
Chill each disk briefly (about 15 minutes in the freezer), and then roll out in between two pieces of parchment paper until a little less than ¼ inch thick.
Cut into squares and poke holes in the top (I used the tip of a chopstick) to poke holes and also to perforate the cracker.
For easy rolling and transferring, keep the dough cold.
If it starts to lose shape easily, pop it back in the freezer (still on the rolling parchment) for a few minutes, and then go back to shaping the crackers.
The dough will be quite flexible and very easy to pull off the parchment.
Use a flat metal spatula to help you if needed.
Place onto an ungreased cookie sheet, sprinkle lightly with the mixture of turbinado and cinnamon, and bake in a preheated oven for about 12 to 14 minutes, or until firm and a touch darker on the edges.
Let cool completely. Store in airtight container for up to 1 week.
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Ingredients
1 cup buckwheat flour
1 cup superfine brown rice flour
¼ cup tapioca flour
¾ cup cornstarch
2 teaspoons xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ cup cold non dairy margarine
½ cup packed brown sugar
1 teaspoon vanilla extract
⅓ cup non dairy milk
¼ cup agave
¼ cup molasses
3 tablespoons turbinado sugar mixed with
½ teaspoon cinnamon
