honey oat graham crackers

Ingredients:

⅓ cup sunflower (or other neutral-tasting) oil

⅓ cup light brown sugar

3 Tablespoons honey

3 Tablespoons water

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

3 cups oat flour (or oats ground into flour)

Flaxseeds

Directions:

Set oven to 325 degrees. Place parchment paper on two baking sheets. Set aside.

Mix oil, brown sugar, honey and water together. In a separate bowl, mix baking soda, salt, cinnamon and oat flour. Add the dry mixture to the wet ingredients. Stir until well combined. Allow to set in the refrigerator for an hour or so, or in the freezer for a half-hour just to firm up the dough. 

Cut two large pieces of parchment or wax paper. Place the dough between them and roll the dough until it is about a quarter inch thick. (If the dough is sticky, you can put it back in the refrigerator or add a little oat flour.) I take a few tablespoons of flaxseeds and rub them across the rolled-out dough. Using a knife (or I use a pizza cutter), cut into squares and place on a cookie sheet lined with parchment paper. (If you want to get fancy, you can also score the crackers so they look more like store-bought crackers.) Bake at 325 degrees for 10 minutes on the lower shelf of your oven, then move it to the top shelf for another 10 minutes. Allow to cool on the sheets, and they will harden and get nice and crispy.