Ingredients

The following ingredients have 22 Servings
  • 270g (2¼ cups) Whole Wheat Flour ((divided))
  • 48g (¼ cup) Sucanat ((or sweetener of choice))
  • 1 tsp Ground Cinnamon
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • 42g (2 tbs) Pure Maple Syrup
  • 42g (2 tbs) Molasses
  • 30g (2 tbs) Unsweetened Applesauce
  • 28g (2 tbs) Grapeseed Oil
  • 1 tbs Unsweetened Vanilla Almond Milk
  • 1 tsp Vanilla Extract

Instruction

  • Line 2 cookie sheets with parchment paper and place a large Silpat on your counter.
  • In a small bowl, set aside ¾ cup of the whole wheat flour.
  • In a medium-sized mixing bowl, whisk together the remaining 1½ cups of whole wheat flour, sucanat, cinnamon, baking soda, and salt.
  • In a large bowl, whisk together the maple syrup, molasses, applesauce, oil, milk, and vanilla extract. Dump the dry ingredients over the wet ingredients and fold together.
  • Dust the Silpat with the rest of the reserved ¾ cup of WW flour and knead the dough. Once you form a ball, let the dough rest for 10 minutes.
  • Heat the oven to 350 degrees Fahrenheit. Roll the dough to ~⅛" thickness.  Slice crackers using a pizza cutter and use a spatula to lift each square onto the prepared pan. Dock the dough with a fork, then bake for ~14-16 (baking time depends on size of crackers, just keep watch and take the crackers out when the edges have browned slightly).  Slide the parchment paper onto a wire cooling rack and let cool completely.