Friday, March 27, 2009

Food Friday

So I will admit that this recipe has minimal nutritional value, but what it lacks in some ways it makes up for in many others. I have a sweet tooth and I have this combined desire that my sweets don't suck nutritionally, which is why I love this recipe - which is NOT mine:

Graham Crackers

1 1/2 cups whole wheat flour or a GF alternative (if using this consider adding a little tapioca or stabilizer)
1/3 cup sugar (unrefined preferably)
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup oil (non-flavoured)
2 tablespoons molasses
1 teaspoon pure vanilla extract
1/4 cup rice milk (plus maybe an extra tablespoon or so), soy milk or water will work, too - I used vanilla hemp milk
1/2cup-3/4cup chopped crystallized ginger

Preheat oven to 350 F. Line a baking sheet with parchment paper or a silpat (worth the investment for you, the environment and your sanity)

In a large bowl mix together flour, sugar, baking soda, cinnamon and salt. Make a well in the middle and pour in oil, molasses and vanilla. Give the liquid ingredients a quick whisk with a fork and then continue mixing until everything is well combined and crumbly.

Drizzle in the milk and combine. Use your hands to knead the dough a few times until it holds together, add an extra tablespoon of rice milk if needed. Add ginger, knead a little to combine. You should be able to form a pliable ball of dough.

Roll, press, smush out into a rectangle on your silpat(or whathave you), trim the sides to make it a real rectangle if your neurotic like me and then score out the sizes you want. Bake for about 14 minutes, longer if you really like your crunchy.

Let cool completely on the baking sheet. And then if your like me, melt some 70% cocao dark chocolate and dip the ends in.

For this recipe and many wonderful others:

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