Graham Crackers - Adapted from "Eating For Autism" by E. Strickland

This is a really good recipe that I use from the book, Eating For Autism by Elizabeth Strickland. I added a couple of ingredients to the original recipe and these are really, REALLY good! I make a bulk batch and, with homemade marshmallows, they make excellent s'mores. Spread them with peanut butter and it's a snack for school. I will not lie, these are kind of labor intensive. But, if you make a big batch, they store well so you only have to do it once a month.

2/3 cup Spectrum Shortening
1 cup honey or agave nectar
2 Tbsp. molasses
1 1/2 cup brown rice flour
1 1/2 cup sorghum flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp vanilla extract
2 tsp xanthan gum

Preheat oven to 375. Mix all ingredients to form a thick, pasty dough. And...here comes the work. Cut parchment paper to fit your cookie sheets. Blop some dough on your parchment paper, cover with plastic wrap, roll over the plastic wrap until your dough is the size of your parchment paper. You will have to experiment with this process until it makes sense to you. Basically, the dough won't stick to the parchment paper, which makes baking easier. You can roll it better with the plastic wrap over top because the dough is really sticky and the plastic wrap makes a nice barrier, also it won't stick to the dough so you can take it off before you bake it :) Anyway, once your dough is spread to cover your parchment paper and the thickness is relatively uniform, transfer the parchment and the dough to your cookie sheet and remove plastic wrap. Then, using a butter knife, score your crackers to the size/shape you want. Poke holes in the middle of each cracker with your knife or a fork. Put in the oven and bake for 5 minutes. Pull out a bit and re-cut the lines you scored before baking. Return to the oven for an additional 5 minutes, or until the edges begin to brown. Take out of the oven and put the next batch in. This recipe makes about 3 cookie sheets full. Let your crackers cool and test for desired crispness (they harden as they cool)- some might not be crisp - those you can return to the oven for a couple more minutes and let them cool again to see if they are done. It's not an exact science and I have made these a lot of times and am still working to perfect my technique. Obviously, since these are kind of a pain to make, they'd better be good - and they are. My kids love them!