(gluten free, nut free, dairy free, soy free, paleo, primal, vegetarian) Dry Ingredients: ¼ C Coconut Flour ¼ C Tapioca Starch ¼ C Arrowroot Starch 1 tsp Baking Powder ½ tsp Baking Soda 1 ½ tsp Cinnamon Wet Ingredients: 1/3 C Pure maple syrup 1 egg 2 tsp Pure vanilla extract ¼ C Coconut oil, melted - Preheat oven to 350°. - Place the dry ingredients in a medium bowl and whisk to combine. - Add maple syrup, egg & vanilla extract. Mix well with a hand mixer. - With mixer on low, slowly add coconut oil and blend well. - Let the dough rest for 3 minutes. - Pat dough into a disc, cover in plastic wrap & refrigerate 15 -30 min. - Place refrigerated dough between 2 pieces parchment paper (big enough to fit on your baking sheet) and roll to a 1/4-inch thick rectangle. - Remove top piece of parchment, place bottom piece with the dough on the baking sheet. - Using a sharp knife, score the dough lengthwise into 6 sections, then across into 4 sections. - Poke dough all over with fork. - Bake 8 minutes. - Pull the tray out and carefully (use a spatula) separate the crackers. - Return the crackers to the oven and bake 5-10 minutes more, or until centers are cooked and edges are golden. - Cool on trays on wire racks. - Store in an airtight container up to 5 days or freeze for up to 3 months.
Posted on: Sat, 03 Aug 2013 03:29:40 +0000
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