Graham Cracker
Ingredients
1 ½ C spelt flour (198 grams)
½ C coconut sugar ground in a blender until powdered (49 grams)
¼ tsp baking soda
½ tsp cinnamon
¼ tsp Himalayan salt
¼ C olive oil
3 Tbsp tupelo honey (45 ml)
1 vanilla bean scraped or
2 ½ tsp vanilla powder
2 – 4 Tbsp water as needed
Preparation
Toast the flour: Position a rack in the center of the oven and preheat to 350º. Line a cookie sheet with parchment paper. Spread the flour. Toast it 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 another bowl whisk together the oil, tupelo honey and scraped vanilla bean. 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 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 and ¼ inch 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 square pieces. Using a fork, poke holes all over the top.
Transfer the dough, still on the parchment paper to the cookie 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.
