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Wednesday, December 15, 2010

Mistakes can be good too: Gluten Free "Graham" Crackers

Next time around I will cut them into squares...

I enjoy baking because it puts me in a Zen-like trance. This means I am doing enough to keep my mind off of things like work, but it's still relaxing. Baking hits all of the senses - well at least when it is vegan baking. Without eggs I can taste the batter to determine the level of sweetness. I use my hands to determine whether or not my proportions of oil to liquid to flours are correct, and I can smell if I have enough spice - especially when the first batch is in the oven. Sometimes I'm a little too Zen and forget ingredients. That doesn't happen often, but it usually doesn't spell total disaster. The food is usually still edible, but not something I want my husband sharing with coworkers so they get the wrong idea about my cooking skills (which he does anyways and they thankfully still enjoy). This time, my mistake turned out really well. I was in the mood for some spicy holiday cookies. I forgot a spice and toned down the sweetness way too much and ended up with texture and taste like graham crackers. I was excited because I'm pretty sure my little nephew will love them.

This is why baby "O" doesn't hold Annie

Graham is actually a type of whole wheat grain. I'll have to think of some clever packaging and a name to go with so people don't get confused because these are gluten free. These are great either with a little icing or melted chocolate. They would probably be fantastic with a little "Marshmallow" vegan icing and chocolate...

Gluten Free "Graham" Crackers
8.5 oz Amaranth Flour
2.2 oz Potato Starch (unmodified)
2.8 oz Sorghum Flour
1 1/2 t baking powder*
3/4 t baking soda
1/2 t salt
2 tsp powdered ginger
1/2 tsp cinnamon
1/4 tsp cloves
1/2 tsp vanilla bean
3 oz palm oil
3 pitted dates & 3 dried apricot halves soaked
1/2 c soak water
3 Tb agave
4 oz Maple Syrup

Preheat the oven to 350 degrees F. Combine the dry ingredients and mix thoroughly. In a high speed blender, put the dates, apricot, soak water, maple syrup, and agave. Slowly combine the liquid into the dry ingredients until it's a workable consistency. Put a little sorghum flour on your rolling surface, and roll out the dough into a rectangular shape. The dough should be 1/6-1/8 of an inch thick. Cut into manageable rectangles and place on a cookie sheet. Bake until the dough turns a light golden brown or about 8-10 minutes. As the crackers dry, they become harder. These are actually better a couple days after they are baked.

*Make sure your baking powder is corn and gluten free. I personally use the Hain brand.

Why are some of the ingredients in weights?

I've discovered that it is far easier to replicate a recipe when I have weights. I bought a cheap digital scale for around $8 or $12 and it is totally worth it. Cooking is an art form that lends well to improvisation and spontaneity. I often get away with this when baking, but have discovered I can't accurately share a recipe (or produce it again) without a scale.

1 comment:

  1. I have been reading about gluten-free flours and weight. I need to get to that level. Thanks for the weighed recipe.