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Homemade Graham Crackers

It all started with the Cricket World Cup final between Aussies and the Kiwis. Being foodies, we have a tradition in our family to celebrate major sporting final events by making something from both countries. It helps us to enjoy the game more, while also exploring new food from other places around the world. So from down-under, we thought that the Tim-Tams sounded interesting. They are chocolate cream filled sandwich cookies covered with a chocolate coating. I decided to make them with homemade graham crackers, cacao-date filling and coated with homemade chocolate coating. So here is the graham cracker recipe that I modified from the King Arthur flour recipe. 


Ingredients: 
  • Organic whole wheat pastry flour - 2 cups
  • Organic coconut palm sugar - 1/4 cup
  • Ground cinnamon - 1 tsp
  • Sea salt - 1/4 tsp 
  • Baking soda - 1/2 tsp
  • Citric acid - 1/4 tsp
  • Ground organic flax seeds - 1 Tbs
  • Filtered water - 3 Tbs
  • Organic virgin coconut oil - 1/4 cup
  • Unfiltered honey - 1/4 cup
  • Organic whole milk - 3-4 Tbs (or use coconut milk) 
Directions:
  • Mix flax with water and set aside for 5-10 minutes to gel.
  • All all dry ingredients (flour, sugar, cinnamon, salt, soda and citric acid) to a food processor and process to mix well.
  • Add all wet ingredients (flax mix, coconut oil, honey and milk) and process till everything binds together to form a dough. 
  • You can directly use the dough to make crackers. Or optionally wrap the dough and keep refrigerated till you are ready to make them.
  • Preheat the oven at 350 deg F.
  • Roll the dough out into 1/6 inch thick sheets.Go as even as possible. Cut into 1 inch by 4 inch rectangles. You can do this in batches. Trim edges and repeat till you finish all the dough. You will get approximately 24 rectangles.
  • Arrange them on a cookie sheet lined with parchment paper or silicon sheet. Prick each rectangle several times with a fork. Bake at 350 deg for 20 -30 minutes or until crackers are slightly browned.
  • Let it cool completely. Store in air tight containers. 
  • Enjoy as is, with a glass of milk or use them to make sandwich crackers.

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