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Mock Graham Crackers or Cereal Bits
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Recipe Created By: Kathy Przywara
3/4 cup margarine
1/4 cup honey
1 tsp vanilla
1 cup light brown sugar
2 cups Kathy P's Brown Rice Flour Mix
1 cup brown rice flour
1 tsp xanthan gum
1 tsp salt
1 Tbsp baking powder
1 tsp cinnamon
1/4 to 1/2 cup water
2 Tbsp caster (superfine) sugar (optional)
1/2 tsp pumpkin pie spice (optional)
Cream margarine and sugar. Beat in honey and vanilla. Sift dry ingredients into separate bowl. For graham crackers, sift dry ingredients into creamed ingredients alternately with 1/4 cup water. For cereal bits, sift dry ingredients into creamed ingredients alternately with 1/2 cup water. Mix thoroughly once everything has been added.
For Graham Crackers, dough should be soft and will be sticky, but forms a ball. For cereal bits, dough should be very soft and not form a ball.
For Crackers: Refrigerate dough for at least one hour. Using sweet rice flour, roll portions of dough on plastic wrap or parchment paper to about 1/4". Cut into squares and prick with fork. Transfer to baking sheet. Bake in preheated 325 °F oven for 15-20 minutes. Crackers should just be getting browned. Cool slightly on sheet before removing to rack to cool completely. Store in airtight containers.
For Cereal Bits: Transfer dough to piping bag fitted with small flat (#48 works well) or star tip (#75 works well). Pipe 1" squiggles onto parchment lined baking sheets. Sprinkle with mixture of 2 Tbsp caster sugar plus 1/2 tsp pumpkin pie spice. Bake at 325 °F for 15 minutes or until starting to brown. Cool slightly on sheets before removing to linen dish towel to cool completely. Store in airtight containers.
Copyright © 2001 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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