Lil Z is starting kindergarten in about three weeks. MY BABY IS STARTING KINDERGARTEN IN THREE WEEKS… hyperventilating… where has the time gone?! I’m no longer in my twenties. I realized today while helping at my church’s VBS that I am technically old enough to be the mother of the 14-year-old classroom helper!!!
But I digress. I wanted to repost this recipe because I plan on making it as a quick breakfast for Lil Z to eat as we drive to school. See, at our house, no one is on time for anything — EVER. And sitting down for breakfast when you have to be somewhere before 10 am is never going to happen. So instead of serving him dry cereal from a zip-log bag as we race to school, this will be what I feed him (I’ll save the zip-lock cereal for week two and the rest of the school year!).
These crackers, when rolled thin enough, are a very delicious alternative to graham crackers (they really do taste a lot like graham crackers!). When rolled thick, they taste like a muffin in bar form. I have made them with and without oatmeal. Either way, they taste wonderful and are very satisfying. A good friend of mine and her little boy (who are not gluten free) love these, and even though I can eat gluten and eggs, I will gladly eat this over a lot of snacks because it is not only healthy, but filling (unlike a lot of processed snacks).
Unfortunately, each time I have made these (and anything with flax meal), Little Z gets very fussy, diarrhea and diaper rashes. I think the high fiber of the flax meal bothers him. This is disappointing because these are fairly easy to make and he adores them.
- ½ cup canola oil (coconut oil would work great, too)
- ½ cup packed dark brown sugar
- ½ cup honey
- 1 tsp vanilla extract
- 1 ½ cup brown rice flour (I usually use brown)
- 1 cup rice bran (or 1/2 cup rice bran & 1/2 cup Quinoa/GF Oatmeal)
- 1 cup flax meal
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp salt
- 2 tsp ground cinnamon
- ½ cup rice milk
- Sugar-in-the-raw (as much or as little as needed)
Mix together the dry ingredient, except sugar-in-the-raw. When thoroughly mixed, slowly add the rice milk while stirring. The dough becomes sticky, so you may need to mix/knead by hand. Divide the dough into 4 balls and place each ball on a cookie sheet lined with aluminum foil. Roll out each ball – Roll out the dough very thin for crackers, or thicker for bars. Cut into individual bars with a knife (I use a pizza cutter). Sprinkle sugar-in-in-the-raw on top. Curl aluminum foil around the edges (so they don’t burn and bake in a 350° oven for 10 minutes; uncover edges and bake 5 more minutes until lightly browned. Let cool completely before handling the crackers/bars.
Adapted from Cookies for Everyone, Laakso and Hammond