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graham crackers for squash pie crust

I decided that I wanted a graham cracker pecan crust for my winter squash pie.  But I did not wish to buy gluten free graham crackers.  I decided to make them.  I did a rift on Gluten Free Girl's recipe for graham crackers.  I always tweak though and I think I will change these some more.  I was expecting something a bit sweeter and a bit more cinnamon.  For a slightly sweet cracker that will go well with cheese, like the Carr whole wheat cracker, this is good.

Slightly Sweet Graham Crackers

Note:  adapted from Gluten Free Girl

72 grams millet flour

72 grams brown rice flour

72 grams sorghum flour

72 grams teff

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/2 teaspoon salt

7 tablespoons butter

1/4 cup honey

4 tablespoons water

millet flour for rolling

Mix dry ingredients in a bowl.  I actually reground them in a blender together because the texture of rice can get to me.  Cut in the butter until the dough looks like sand (like the picture).  Mix in the honey.  Mix in the water.  Refrigerate for a half hour or longer.

Preheat oven to 325 degrees.

Cover a baking sheet with a silpat or parchament paper.

Pat the dough down and dust with millet flour.  Roll out until about a 1/4 inch thick.  Score for where the crackers are to be with a butter knife (not a sharp knife).

Bake 15 to 20 minutes or until the edges are golden.

These are crumbly but yummy.  They were disappearing off the counter and I had to hide some to make the crust.

I am going to tweak this recipe but it is good with cheese.

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