Prep time: 1 hour and 20 minutes (includes chilling time)
Cook Time: 1 hour
Total time: 2 hours and 20 minutes
Yield: 3 dozen (2×3-inch) graham crackers
For the Graham crackers
3/4 cup quinoa flour
1/2 cup brown rice flour
1/2 cup garbanzo-fava bean flour
1/2 cup sweet rice flour
2 teaspoons cinnamon
1 teaspoon baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon kosher or sea salt
6 tablespoons Old Fashioned Smooth peanut butter, chilled
3 tablespoons non-hydrogenated vegetable shortening, chilled
1/3 cup honey
2 teaspoons vanilla extract
3-5 tablespoons ice water
For the cinnamon-brown sugar
3 tablespoons coconut palm sugar
1-2 teaspoons cinnamon
1. Whisk together the quinoa flour, brown rice flour, garbanzo-fava flour, sweet rice flour, cinnamon, baking powder, xanthan gum, baking soda, and salt. Place the flour in the bowl of a stand mixer fitted with a paddle attachment. Add the chilled Old Fashioned Smooth Peanut Butter and vegetable shortening. Mix on low until the flour resembles the texture of gravel. Add the honey and vanilla and mix just until combined. Add three tablespoons ice water and mix just until a dough begins to form. If necessary, add the additional two tablespoons of ice water. The dough will be shaggy at this point.
2. Turn the dough onto a large silicone mat or waxed paper. Use your hand to form it into a ball, kneading once or twice. Wrap in waxed paper and chill for at least 30 minutes or overnight.
3. Remove the dough from the refrigerator. Preheat the oven to 325°F. Cut the dough into four equal pieces. Form one fourth into a ball. Cover the remaining dough with plastic wrap to keep it moist. Roll the dough between two pieces of parchment paper until it’s 1/8- to 1/4-inch thick. Leave the rolled out dough on one piece of parchment paper. Use a ruler to score the dough into 2-inch by 3-inch crackers. Cut into rectangles using a sharp knife or pizza cutter, using the ruler as a guide. Set any scraps aside. Prick each cracker with a fork several times. Leave the cut graham crackers on the parchment paper and move to a baking sheet.
4. Mix together the cinnamon and coconut palm sugar. Sprinkle the cinnamon sugar liberally across the top of the graham crackers. Lightly press it into the crackers.
5. Bake for 16-20 minutes, rotating once halfway through, until the graham crackers are lightly golden brown on both sides. The crackers will be soft but set when done. Remove from the oven and let cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely. Graham crackers will become crisp as they cool.
6. Repeat with remaining 3 sections of dough, rolling in scraps as you go.
7. Serve graham crackers with Rip-Roaring Raspberry Preserves or Seriously Strawberry Jam. Store uneaten graham crackers in an airtight container at room temperature.
PEANUT BUTTER GIVEAWAY
Amy shows the peanut butter graham crackers paired with jam. What else would you eat these crackers with?
Leave a comment below with your answer to enter for a chance at winning a jar of Old Fashioned Smooth, the peanut butter used in this recipe.
– The giveaway is open to USA residents only and will run until Monday, September 23 2013 at 11:59 PM EST.
– One entry per person.
– Winner(s) will be generated via a random number generator and notified via the contact email provided on the comment form.
– Winner(s) will have until 09/26/13 to claim their prize or we will choose another winner.
– Winner will win one 16oz jar of Old Fashioned Smooth. Product will be shipped by Peanut Butter & Co.
– No purchase necessary. Void where prohibited by law. Must be 18 years of age to enter. See Official Giveaway Rules.