Vegan Granola Graham Crackers ~ gf
The original graham cracker was made with graham flour, a combination of finely-ground unbleached-wheat flour with the wheat bran and germ coarsely-ground and added back in providing flavor. It has unsweetened or mildly sweetened, they are more commonly known as a sugar- or honey-sweetened baked good that approaches a cookie.
Most modern graham crackers are made mainly of the refined, bleached white flour. Others are made with blends that use unbleached white flour as a base. Graham crackers have remained popular in North America as a snack food and breakfast cereal despite, or perhaps because of, the greater amounts of refined sugar (often mixed with honey) than in the original versions which may have been unsweetened, and far less graham flour, possibly without all the parts of the wheat included at all.
Some modern, commercial graham crackers could no longer be considered a health food. In fact, some of these commercial “graham crackers” are more notable for being topped with a thick crust of cinnamon and sugar or having chocolate flavoring or coatings added. Technically, crackers are not really graham crackers unless they are made with graham flour, which is a hard (high protein) wheat flour in which the constituent bran, germ, and endosperm have been ground separately, the first two coarsely and the third finely.
That information was adapted from the web.
Today, this vegan granola graham crackers are mostly different from the ordinary version. I have no graham flour nor white flour. Also, I have no refined sugar nor honey. I just have coconut flour and maple syrup instead.
Probably, you will argue with me. Why is still called graham crackers, then? Why not? Or, maybe you can give it a name to fit it if you have any idea! Just let me know, please! 🙂
This cracker is far easier than I thought. No fussy ingredients nor much time-consuming. It’s only taken you an hour the most, then you can enjoy it with your cup of coffee.
Vegan Granola Graham Crackers
- 1 cup Quick oats, Gluten-free
- 2 tbsp Coconut flour or oat flour, Gluten-free
- 1/4 tsp Ground cinnamon
- Pinch of Pink Himalaya Sea Salt
- 1 tbsp Extra virgin Coconut oil, melted
- 1 tsp Molasses
- 3 tbsp Maple syrup
- Preheat the oven to 350°F, 180°C/160°C fan oven.
- Mix all the dry ingredients together.
- Melt the coconut oil in the microwave, add in the maple syrup and molasses.
- Pour the dry mixture into the wet ingredients, mix with a spatula until all well incorporated.
- Prepare a small square baking tin, lined with greased baking parchment. Spread the mixture evenly on the tin. Don’t make it too thick.
- Bake for around 20 minutes until golden brown and crispy.
- Cool down completely. Remove from the tin and cut into cracker size. Store in an airtight container to keep fresh.
- You can use gluten-free flour instead of oat flour, but I like coconut flour more.
- If you haven’t got coconut oil, use the vegan butter, melted. It will work fine.
- Use the molasses syrup, just for the colour. But you don’t have to if you haven’t got any. Use all the maple syrup.
Translate to Chinese:
2 湯匙椰子麵粉或燕麥粉 (無麩質)
預熱烤箱至 350 ° F，180 ° C/160 ° C 風扇烤箱。
烤 20 分鐘左右直到酥脆和金黃色。