A healthy twist on a classic snack. Strong enough to hold up to dips (like almond butter + coconut milk yogurt dip…yum!) and sweet & flavorful enough to satisfy your sweet tooth. Great to decorate for the holidays, or use for s’mores!
They couldn’t be any easier to make! Well worth it to make sure we (and our kids!) get nutritious snacks.
3/4 cup brown rice flour
3/4 cup oat flour (you can purchase oat flour or grind your own oats to make a course flour)
1/2 tsp Himalayan sea salt
2 tsp ground cinnamon
1/2 tsp aluminum-free baking soda
3 tbsp pumpkin puree
1 tbsp aquafaba (the liquid from a can of chickpeas) or 1 chia egg
6 tbsp dairy-free milk
3 tbsp maple syrup
2 tbsp blackstrap molasses
- Preheat oven to 350 and line a baking sheet with parchment paper.
- In a medium bowl, mix together all of the dry ingredients.
- In a large bowl, whisk the wet ingredients.
- Add the dry ingredients to the wet ingredients and mix well. It is easier to use your hands, so dig in!
- To roll it out, I find it is much easier to use my hands. It isn’t a sticky dough, but it is too sticky for a roller. Just grab about a softball sized amount and press it out to 1/4 inch thick using your hands. Don’t flour your surface, it won’t incorporate into the cracker and you’ll be left with powdery crackers. It won’t stick to the countertop. If the dough sticks to your hands, just lightly dampen your fingers (not too wet, or you’ll make the dough too wet!) and keep pressing it out. Using a knife or a cookie cutter, cut out your shapes. Using a small spatula, carefully slide it underneath each cracker and place the cracker on the prepared baking sheet about 1 inch apart.
- You can poke holes using a fork so the crackers have air holes – and look like store-bought crackers 😉
- Bake for 15-18 minutes, keeping an eye on them so they do not burn.
- Allow the crackers to cool for a few minutes on the baking sheet, then transfer them to a cooling rack. They’ll firm up in the cooling process.