Galletas tipo Graham de sorgo (Sin gluten, Veganas)

Ingredientes

• 1 3/4 cup sorghum flour
• 3/4 cup tapioca starch
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 6 tablespoons coconut oil, softened
• 3 tablespoons maple syrup (or liquid sweetener of choice)
• 1 teaspoon vanilla extract
• 1 tablespoon of water + more as needed

Preparación

1. 1

   Pre-heat oven to 325 deg. Fahrenheit (160 deg. Celsius) and line a baking sheet with parchment paper or a silpat.

2. 2

   In a large bowl, combine sorghum flour, tapioca starch, sugar, baking powder, cinnamon and salt. Add in softened coconut oil and then mix until the mixture is crumbly.

3. 3

   Stir in the maple syrup, vanilla and one tablespoon of water and work the mixture until you get a soft, pliable dough. (If the mixture is too wet, add an additional teaspoon of tapioca flour at a time; if the mixture if too dry, add an additional one teaspoon of water at a time).

4. 4

   Roll dough out on a surface sprinkled with tapioca starch or between two sheets of parchment paper to 1/2-inch thickness.

5. 5

   Cut dough into small rectangles and transfer them to the prepared baking sheet. Use a fork to prick three lines of holes in each rectangle of dough.

6. 6

   Bake crackers for 14 to 15 minutes, until the edges turn golden brown.

7. 7

   Let the sorghum graham crackers cool for a few minutes before transferring to a cooling rack.

8. 8

   Store crackers in an airtight container for up to a week.