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GRAHAM CRACKERS

by Barb Meek – 2004 Conference Cookbook

Ingredients:

2 cups

Four Bean Flour Mix – Bette Hagman’s

1 tsp.

Xanthan Gum

1 ½ tsp.

Salt

1 tsp.

Cinnamon

2 ½ tsp.

Baking Powder

¾ cup

Butter or Margarine

¼ cup

Honey

1 cup

Brown Sugar

1 tsp.

Vanilla

1-2 Tbl.

Water

 

Cornstarch for Rolling

Directions:

1.       Whisk together dry ingredients and set aside.

2.       In a large bowl beat remaining ingredients except water.

3.       Add dry ingredients alternately with water, using just enough to hold the batter in a dough ball that will handle easily.

4.       Refrigerate for at least one hour.

5.       Preheat oven to 325 degrees.

6.       Lightly grease two 12 x 15” baking sheets.

7.       Using half the dough, work in some cornstarch if necessary to get a ball that isn’t sticky.

8.       Roll out on a cornstarch dusted piece of plastic wrap to a rectangle 13” long.

9.       Transfer to prepared baking sheet by placing a sheet over the dough and flipping the dough onto baking sheet.

10.    Continue rolling out the dough until it completely covers the baking sheet and is about ⅛” thick.

11.    Cut with pastry wheel.

12.    Prick with a fork a couple of times.

13.    Bake for about 30 minutes, removing crackers around the edge if they get too brown.

Note: Fiber can be added by adding 1-2 tsp. Flax Seed Meal.

Note from the Editor: This is one of my favorite recipes to make. They are wonderful!.

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