Gluten Free Graham Crackers
Adapted from: https://minimalistbaker.com/gluten-free-graham-crackers-vegan/

2 Tbsp coconut sugar

1/2 tsp baking soda

1/4 tsp sea salt

1/4 tsp ground cinnamon

1/4 cup maple syrup

1 Tbsp honey

2 ½ Tbsp melted coconut oil

1 ¼ cup gluten free oat flour

1/4 cup arrowroot starch

1 ½ tsp psyllium husk fiber

Preheat the oven to 350 F (176 C) and line a large baking sheet with parchment paper.

In a medium mixing bowl, whisk together the coconut sugar, baking soda, salt, cinnamon, maple syrup, honey, and melted coconut oil until well combined and smooth.

Add in the oat flour, arrowroot starch, and ground flax seeds and mix with a wooden spoon until the flour is completely incorporated. Your dough should not feel too tacky (sticking to your hands) or too dry (crumbly), but should hold its form. If the dough appears too dry, it likely just needs more mixing. If it feels sticky, it needs more oat flour.

Fold a piece of parchment paper in half that is the same width and about twice as wide as your tortilla press. Place 2 large cookie scoops (about 3 tbsp) of dough on the parchment paper then fold the other half of the parchment paper over the dough. Press down until the dough is about 1/8" thick. Don't press down all the way- just most of the way. Transfer the dough to a large cookie sheet lined with parchment paper*. I take the piece that I used in the tortilla press, and flip it over onto the parchment on the cookie sheet. Then I run my hand over the paper with the dough stuck to it, and that helps to release the dough from the parchment paper.

Bake for 11-12 minutes depending on the thickness. Watch for edges to be lightly browned, then remove from oven. Wait for a minute or two before removing the graham crackers from the parchment.

*You can also use a silicone baking mat. Make sure to wait a couple minutes before removing, otherwise the cracker will just crumble or squish into a mess.