Ingredients: |
Ingredients: 2 cups gluten-free all-purpose flour (preferably Bob’s Red Mill® All-Purpose Baking Flour, red label) ¼ cup + 2 Tbsp. coconut sugar, divided use 3 Tbsp. extra-virgin organic coconut oil, divided use 2 tsp. ground cinnamon, divided use 1 tsp. baking powder, gluten-free 2 tsp. pure vanilla extract ¼ cup + 2 Tbsp. cold water SPECIAL EQUIPMENT: Parchment paper
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Directions: |
Directions:1. Preheat oven to 350° F. 2. Add flour, ¼ cup + 1 Tbsp. coconut sugar, 2 Tbsp. coconut oil, 1½ tsp. cinnamon, and baking powder to a food processor; pulse to combine. 3. With food processor running, add extract and water, scraping down sides as needed, until a shaggy dough forms. 4. Lightly flour countertop or work surface; turn out dough. Knead until smooth; wrap in plastic wrap. Refrigerate for 30 minutes. 5. Unwrap dough; place on top of a 16 x 12-inch sheet of parchment paper. Place another equally sized parchment paper sheet on top. Roll dough out to 1⁄8-inch thickness; remove top sheet. Pierce all over with a fork. 6. Melt remaining 1 Tbsp. coconut oil; brush over top of dough. Sprinkle with remaining 1 Tbsp. coconut sugar and remaining ½ tsp. cinnamon. 7. Using a pizza cutter or bench scraper, cut dough into ½-inch squares, being careful not to cut through parchment paper. 8. Lift parchment paper and transfer dough squares to a baking sheet. Bake for 25 to 30 minutes, or until crunchy. Let cool completely before storing in an airtight container. |