13 Oct Cinnamon Thins
I came up with the recipe the other day and it turned out perfectly. These are high in protein and fiber and totally low in sugar and high glycemic carbs. And the best part is they are vegan and gluten free.
Mix all of the ingredients well in a small bowl.
All ingredients should be moist and the dough should hold together.
Put the dough on a greased sheet of heavy-duty aluminum foil or parchment paper, about 15x18".
Cover the dough with a piece of wax paper that's been sprayed with non-stick spray.
Roll out the dough to about 1/8" thick or slightly thinner.
Try to get the dough to an even thickness about 9 x 9" square.
Peel off the wax paper, sprinkle the topping over the dough, spread the topping evening over the dough with your hand.
Use a pizza or ravioli cutter to score the dough into approximately 1-inch squares.
Lift the foil and set it on the oven rack and bake them at 325ºF for 10-15 minutes, or until golden brown.
Check after 10 minutes and if crackers at outer edge are getting pretty brown, remove those and continue baking the rest until golden.
I used a thin metal spatula to very gently pry the crackers from the foil.
Break them apart on the score lines and let cool.
Can be frozen.
Ingredients
Directions
Mix all of the ingredients well in a small bowl.
All ingredients should be moist and the dough should hold together.
Put the dough on a greased sheet of heavy-duty aluminum foil or parchment paper, about 15x18".
Cover the dough with a piece of wax paper that's been sprayed with non-stick spray.
Roll out the dough to about 1/8" thick or slightly thinner.
Try to get the dough to an even thickness about 9 x 9" square.
Peel off the wax paper, sprinkle the topping over the dough, spread the topping evening over the dough with your hand.
Use a pizza or ravioli cutter to score the dough into approximately 1-inch squares.
Lift the foil and set it on the oven rack and bake them at 325ºF for 10-15 minutes, or until golden brown.
Check after 10 minutes and if crackers at outer edge are getting pretty brown, remove those and continue baking the rest until golden.
I used a thin metal spatula to very gently pry the crackers from the foil.
Break them apart on the score lines and let cool.
Can be frozen.
