Chicka-chicka-boom-boom

I recently got this lovely book which turned out to be just as awesome as its counterpart, Vegan Cupcakes Take Over the World (and as cleverly named). This is the first recipe I’ve tried from it, although to be fair, I actually got the recipe online over a year ago from the Vegan Cupcakes blog (it can also be found here). The graham crackers are great- sweet, but not too sweet, and crunchy without being hard. They might even be better than Trader Joe’s cinnamon Cats Cookies (for people).
The original recipe calls for rolling the dough out into a square and cutting out graham cracker-like rectangles, but I felt it necessary to use a chicken-shaped cookie cutter. Either way, it’s your call, but if you must make rectangles, be forewarned that the recipe states the yield to be 12.

Granimal Crackers (slightly adapted from the “Graham Crackers” recipe in Vegan Cookies Invade Your Cookie Jar)

Makes about 30 cut-outs

1 1/2 cups whole wheat flour
1/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup oil
2 tablespoons molasses
1 teaspoon pure vanilla extract
1/4 cup soy milk

Preheat oven to 350 F. Line a light colored baking sheet with parchment paper.

In a large bowl mix together flour, sugar, baking soda, cinnamon and salt. Make a well in the middle and pour in oil, molasses and vanilla. Give the liquid ingredients a quick wisk with a fork and then continue mixing until everything is well combined and crumbly.

Drizzle in the milk and combine. Use your hands to knead the dough a few times until it holds together, add an extra tablespoon of rice milk if needed. You should be able to form a pliable ball of dough.

Line a work surface with parchment. Place the dough on the parchment and use a rolling pin to roll approximately 1/8 in. thick, and cut shapes using a cookie cutter. Transfer to baking sheet. Repeat with scraps.

Bake for 12 to 14 minutes.

Let cool completely on the baking sheet.

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