Cinnamon Graham Crackers (wheat/gluten, egg, & dairy free)

This recipe is modified from an original published by Mona's Gluten Free

You can reach Mona's at 1-425-485-0701 or at www.madebymona.com

Makes 36 "cookies"

3/4 cup butter, or coconut oil - or you can mix the two half and half

1/4 cup honey or agave - I used the dark agave for a richer flavor

1 cup brown sugar - or I used xylitol

1 tsp. pure vanilla

3 cups plus 2 Tablespoons Mona's Multi Mix

1 tsp. salt

1 tsp. cinnamon

1 Tbsp. baking powder

1/2 cup water

In a large bowl, beat butter/oil, honey/agave, sugar/xylitol and vanilla.

In a separate bowl, blend Mona's Multi Mix, salt, cinnamon and baking powder.  Stir this into the creamed mixture alternatively with the water, using just enough of the water to hold the dough in a soft yet firm ball.  Refridgerate at least 1 hour.

Roll out half of the dough on a piece of parchment paper which has been cut to fit a cookie sheet, sprinkling with GF flour (or just use more of the mix) to keep it from sticking.  Roll out to 1/8 inch thickness, to fit exactly over paper. Then roll out the other half onto another sheet, or refrigerated for baking later.

Transfer the paper covered with dough carefully onto cookie sheet.  Cut into 2 inch squares and prick several times with a fork.

Bake at 325F for about 30 minutes. Be sure to watch carefully because if they are cooked too long they will brown too fast on the outside.

You can also use this recipe as a pie crust - makes 2 pie crusts. Just roll out, place into pie plate, prick with fork - bake for 20-30 minutes - depends on your oven and pie size.  Then cool and fill with your favorite filling. Enjoy!