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1
Whisk together the flours, flaxseed meal, xanthan gum, baking soda, cinnamon, and salt.
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2
Set aside.
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3
In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, light brown sugar, and agave nectar, mixing on medium speed for about 2 minutes, scraping down the sides of the bowl as necessary.
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4
Add the flour mixture and beat on low speed until just combined, about 20 seconds.
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5
Lay out two sheets of parchment paper.
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6
Divide the dough evenly between the two.
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7
The dough will be crumbly.
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8
Starting with one mound of dough, pat together into a disk, pressing in any loose bits, then top with another sheet of parchment paper.
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9
Roll out into a rectangular shape, 9 by 6 inches and 1/8 inch thick.
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10
Remove the top sheet of parchment paper, and use your fingers to coax the rectangle into a more uniform shape (think making pinch pots!).
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11
Top again with parchment paper, roll one more time until smooth, then remove the parchment paper and set it aside for later.
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12
Using a fluted pastry wheel (or pizza cutter), divide the rectangle into three 6 by 3-inch rectangles.
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13
Pressing lightly with the pastry wheel so as not to cut all the way through, score each rectangle in half lengthwise and crosswise, to form four 3 by 1 1/2-inch crackers.
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14
Top again with the reserved sheet of parchment paper and place on the rack in the freezer to chill for 20 minutes, or until firm.
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15
Repeat with the other half of dough.
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16
You can stack them in the freezer.
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17
Preheat the oven to 325F.
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18
Once the dough has chilled, remove from the freezer, remove the top sheets of parchment paper, and transfer the dough, still on the parchment paper, to a baking sheet.
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19
You can fit both on the same baking sheet, just trim off any extra parchment paper.
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20
Bake for 18 minutes, or until golden brown, rotating the baking sheet halfway through.
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21
Transfer the baking sheet to a cooling rack, and let the crackers cool while still on the baking sheet.
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22
Let cool completely before breaking the crackers along the perforated lines.
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23
Store in an airtight container.
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24
Smores: Top one graham cracker with one piece of Enjoy Life Rice Milk Boom Choco Boom bar, then top the chocolate with a single vegan marshmallow.
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25
Microwave for about 10 seconds, or until the marshmallow puffs, then remove from the microwave and top with a second graham cracker .
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26
.
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27
.
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28
I think we have a hit!
