⅛-1/4cupwaterthe amount may vary depending on the flour you use
cinnamon sugar for on top
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Instructions
Preheat the oven to 400 degrees F.
Put the gluten free old-fashioned oats in the food processor and process until a coarse flour forms.
Put the melted vegan buttery spread in a bowl, and add the maple syrup and sugar. Stir well.
Add the oat flour, gluten free flour blend, cinnamon, and salt. Stir.
Add the water a little at a time, alternating with stirring, until the dough comes together into a ball.
Place the ball of dough on parchment paper, and lay another piece of parchment on top.
Use a rolling pin to roll the dough out to a thickness of ⅛ of an inch. Remove the top piece of parchment and transfer the dough to a cookie sheet.
Score the dough into squares or triangles. Do not separate. Sprinkle water on top and smooth over the dough with your fingers. Dust the crackers with cinnamon sugar.
Bake at 400 degrees F for 13-16 minutes.
Let the crackers cool completely before breaking them apart.
Notes
Store leftover crackers in an airtight container. They should stay fresh for about 3 days.If you aren't gluten free, you can go ahead and use all-purpose flour.