By Cathe Olson
These are easy to make and so much healthier than store-bought crackers that usually contain hydrogenated oils and refined sugar. They can be made vegan too.
4 tablespoons butter or coconut oil, at room temperature
4 tablespoons pure maple syrup or honey
1 egg or Ener-G Egg Replacer equivalent
2 cups whole wheat pastry flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon sea salt
Preheat oven to 350 degrees. Beat butter or oil and sweetener together until light and fluffy. Add egg and beat until smooth. In separate bowl, whisk flour, baking soda, cinnamon, and salt together. Use low speed on mixer to beat flour mixture into wet mixture. The dough will be crumbly but should hold together when pressed in your hand. If it’s too dry, add a little water.
Press dough into 9 x 13-inch baking sheet. Score into squares a little over 2-inches. Prick each square several times with a fork. Bake for 15 minutes, or until edges are golden. Cool and then break into squares.