Vegan Graham Crackers Recipes

CRISPY GLUTEN-FREE GRAHAM CRACKERS (VEGAN)

Steps:

• Preheat the oven to 350 F (176 C) and line a large baking sheet with parchment paper.
• In a medium mixing bowl, whisk together the coconut sugar, baking soda, salt, cinnamon, maple syrup, molasses, and melted coconut oil until well combined and smooth.
• Add in the oat flour, arrowroot starch, and ground flax seeds and mix with a wooden spoon until the flour is completely incorporated. Your dough should not feel too tacky (sticking to your hands) or too dry (crumbly), but should hold its form. If the dough appears too dry, it likely just needs more mixing. If it feels sticky, it needs more oat flour.
• Place a sheet of parchment paper on a large cutting board or countertop. Place dough in the center and then place another sheet of parchment paper on top of the dough. Working from the center out, roll the dough into a large rectangle (~10 x 12 inches) about 1/16-inch thick. Rolling to this thickness makes these crackers crispy (our preferred texture) rather than soft. If you have any difficulty rolling the dough, place it in the fridge to chill for 10-20 minutes and then try again.
• Use a pizza cutter or knife to cut the dough into 2-inch x 3-inch rectangles (keep in mind they will expand slightly during baking). Then use a metal spatula lightly floured with oat flour to transfer to a baking sheet. If you have a hard time transferring or handling, pop in the refrigerator to chill for 5-10 minutes. Space crackers ~1 inch apart to allow for spreading.
• Continue rolling out and cutting remaining dough until you have used it all up. Prick each graham cracker twice with a fork. Recipe as written makes ~15 crackers (will vary based on how thinly they are rolled and whether modifying batch size).
• Bake for 10-14 minutes or until slightly firm and darker in color. Watch closely near the end to avoid burning.
• Let cool for 5-10 minutes on the baking sheet, then gently transfer to a cooling rack. Enjoy plain, make s'mores, or try our graham cracker crust!
• Once completely cooled, crackers can be stored in an airtight container for up to 2-3 days at room temperature, 7-10 days in the fridge, or 1-2 months in the freezer. Dough can also be frozen for up to 1 month and rolled/baked after defrosting in the fridge overnight.

VEGAN GRAHAM CRACKERS

Steps:

• Toast the flour: Position a rack in the center of the overn and preheat to 350 degrees F / 180 degrees Celsius Line a rimmed baking sheet with parchment paper. Spread the flour and toast for 10 minutes, stirring a few times. Cool the flour before continuing.
• Place a wire mesh strainer over a big bowl and add the flour, sugar, baking soda, cinnamon and salt and sift them into the bowl. Whisk together.
• In a small bowl whisk together the oil, maple syrup and vanilla. Pour over the dry ingredients and mix until it holds together. (It will be too dry to form a pliable ball of dough at this point.).
• Mix 2 Tablespoons / 30 ml of water into the dough. Set aside for 5 minutes to allow the flour to absorb the liquid. Add additional water as needed until the dough is pliable when formed into a ball. It should be glossy, but not wet.
• Roll the dough: Place the dough on the center of a piece of parchment paper and use your hand to shape it into a rough rectangle. Cover the dough with a second piece of parchement and use a rolling pin to roll the dough to about 14 x 10 inches (35.5 x 25 cm) and 1/4 inch (6 mm) thick. The thickness should be uniform for the crackers to bake uniformly.
• Remove the top sheet of parchment and cut the edges to make a neat rectangle. Cut 2 inch (5 cm) square pieces. Using a fork, poke holes all over the top.
• Transfer the dough, still on the parchment to the baking sheet. Run a sharp knife through the cuts again.
• Bake on the middle rack for 11 to 12 minutes or until the tops are uniformly dry and the bottoms lightly browned.
• Place the baking sheet on a wire rack. Allow the crackers to cool to room temperature before breaking them apart.

VEGAN GRAHAM CRACKERS (WITH GLUTEN-FREE OPTION)

Steps:

• Preheat oven to 350°F. Line a large baking sheet with parchment paper.
• Mix the dry ingredients together.
• Make a space in the dry ingredients and add the wet ingredients into the space.
• Mix the wet ingredients together, then incorporate the dry ingredients. Keep mixing until everything is at the same hydration level. It will resemble wet sand.
• Dump your "wet sand" out on to your parchment-lined baking sheet and shape into a rectangle of even-thickness. Give yourself plenty of space between the edge of your crumbly dough and the edge of the baking sheet. Flatten with a rolling pin to 1/8″. Using another piece of parchment on top can help with this part. Shape the edges of the rectangle with your wide spatula, pressing down to flatten the edges neatly. Any cracks can be patched easily with little bits of crumbs and some gentle pressure.
• Decide out big you want the crackers to be. Use a thin sharp blade (like a pizza slicer) to cut the shapes. I cut them into eight pieces. If any cracks form, just fix them by pressing the crumbs into shape.
• Bake in your preheated oven for 14 minutes.
• Remove the baking sheet from the oven. The graham cracker tops will be slightly puffed up and the edges should be slightly browned. You can use your pizza slicer to re-cut between the crackers to make sure they release easily. Let the baked graham crackers cool undisturbed for 5 minutes before using your spatula to transfer to a cooling rack. Let them cool an additional few more minutes before handling. Store in an air-tight container at room temperature. Best enjoyed in a few days.

VEGAN GRAHAM CRACKERS

Steps:

• Get 2 large baking trays and cut 3 pieces of parchment paper to fit on the trays. Set aside.
• To a food processor add the vegan butter, brown sugar and white sugar. Process to combine. If you don't have a food processor cream it together with a fork then give it a quick beat with a wooden spoon.
• Add the wholewheat flour, all-purpose flour, cinnamon, baking soda and salt. Process (or mix) again to combine, stopping to scrape the sides down with a spatula as needed. You should end up with a damp sandy looking mixture.
• Add a few drops of milk at a time, pulsing in between until the dough starts coming together. You won't need any more than 2 tablespoons. Use your hand (carefully avoiding the blade) to check you can squeeze it together. It should be soft, pliable and slightly sticky.
• Place one parchment paper sheet on your counter. Remove the blade from the processor and tip the dough out onto the paper. Bring it together into a smooth ball then cut the ball in half. Pat the 2 lumps of dough into smooth balls and flatten their tops a bit.
• Set one ball of dough aside, and place the other in the middle of the parchment paper. Cover it with another sheet of paper and roll out into as close to a rectangular shape as you can, about ⅛ inch thick making sure you roll within the confines of the paper. Remove the piece of paper from the top and lift the bottom piece of paper with the rolled out dough on it carefully onto one of your baking trays.
• Repeat the process with the 2nd ball of dough, reusing the same top piece of parchment paper when you roll the dough out.
• Get a sharp knife or pizza cutter and cut the dough into either squares or rectangles. You can make them whatever size you like. (Mine were about 2 x 1½ inches). I leave the excess dough around the edges. I like the rustic look and don't like to waste it. If you prefer you can remove it.
• Prick the crackers all over with a fork, then sprinkle a handful of coarse sugar across the top.
• Put both trays in the fridge for at least 30 minutes. This step is important. Don't skip it. They are ok in the fridge for up to 2 days but if leaving them longer than an hour cover them with some cling wrap to stop them from drying out.
• Preheat the oven to 350 °F (175° C) while the dough is chilling and reposition the shelves to the 2 lowest positions.
• Place the baking trays in the oven on the lowest 2 shelves and bake for 20 minutes then turn the oven off.
• Immediately remove the trays from the oven and carefully recut the crackers along the original lines with a sharp knife or pizza cutter then return both trays to the oven. Close the door and leave them in there for at least 30 minutes but a few hours or overnight is fine (don't turn the oven back on). This step helps them dry out thoroughly and become really crunchy and snappy.
• Transfer the cooled crackers to an airtight container. They will keep well for a few weeks.

VEGAN GLUTEN-FREE GRAHAM CRACKERS

Steps:

• In a large bowl, beat butter-style sticks, brown sugar, agave and molasses until creamy and smooth, 3-4 minutes. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. Roll each portion between 2 sheets of parchment into an 10x8-in. rectangle. Using a knife or fluted pastry wheel, cut each rectangle into twenty 2-in. squares. Place 1 in. apart on parchment-lined baking sheets. If desired, prick holes with a fork. Refrigerate until firm, about 20 minutes., Bake until edges are light brown, 10-12 minutes. If desired, re-prick holes with a fork. Cool completely on pans on wire racks. Store in an airtight container.