Homemade Gluten-Free Graham Crackers

1. 

   1Heat the oven to 175°C before you begin.
2. 2Line a large baking sheet with baking parchment.
3. 3In a mixing bowl, whisk together oat flour, almond flour, baking powder, baking soda, and salt.
4. 4Add sugar and cinnamon, whisking again.
5. 5Using a stand mixer with a dough paddle, mix in the chopped cold butter until a mealy texture forms.
6. 6Add cold milk, honey, and vanilla, mixing until combined.
7. 

   7Form the dough into a ball by hand, wrap in plastic, and chill in the fridge for 1-2 hours or in the freezer for 15 minutes.
8. 8Roll out the chilled dough on a floured surface to about ¼ cm thick.
9. 9Cut into 8 cm squares and prick with a fork.
10. 10Sprinkle with extra sugar if desired.
11. 11Bake for 13-15 minutes; it is ready when golden and firm.
12. 12Cool before separating the crackers.

Ingredients

• 1 1/2 cups (150 grams) gluten-free oat flour
• 1/4 cup (30 grams) blanched fine almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 - 1/4 teaspoon salt
• 1/3 - 1/2 cup raw sugar (or sweetener of choice)
• 1/4 teaspoon cinnamon
• 3 tablespoons cold butter, chopped (or vegan butter)
• 6 tablespoons cold non-dairy milk
• 1 tablespoon honey (or maple syrup for vegan option)