I gotta be brief because our bags are packed and we’re on our way out the door, headed for the mountains of Colorado . Yep, that’s right. I’m off to Black Mountain Ranch with my two girls and my friend Jenny. We’ll spend the week horseback riding, camping, star-gazing, eating great food, participating in a cattle drive and enjoying the Colorado air.
I love ice cream sandwiches but they’re way overpriced at the market. Especially the organic ones. But here I give you cheesecake ice cream with homemade graham crackers. It’s like a big ‘ole slab of cheesecake, but lite, cool on the tongue and much cheaper. Enjoy, and stop back to hear all about our adventures at the ranch. Giddy-up!
[amd-zlrecipe-recipe:173]
Serves: Makes about 20 crackers
My recipe for whole wheat graham crackers are an option if you don't need to make gluten-free crackers.
Save RecipeIngredients
- 3/4 cup oat flour (make sure it's gluten-free)
- 3/4 cup sorghum flour
- 1/4 cup brown rice flour
- 1/2 cup arrowroot flour
- 3/4 teaspoon gelatin
- 5 tablespoons organic whole cane sugar or Sucanat
- 2 teaspoons maple syrup
- 3/4 teaspoon aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse sea salt
- 1/8 teaspoon ground cinnamon
- 6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
- 1/4 cup plus 2 teaspoons molasses
- 3 tablespoons whole milk
- 1/2 teaspoon vanilla extract
Instructions
- Place flours, gelatin, whole cane sugar, maple syrup, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse 4 times to combine. Add the butter and pulse 7 times until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract to the dough and process until the dough forms a ball. The dough will be very tacky. Pour the dough out onto a large piece of plastic wrap, and flatten the dough into a 1/2-inch thick disk. Wrap in plastic wrap, and refrigerate for 45 minutes.
- Preheat the oven to 350° F and adjust rack to middle position. Unwrap the chilled dough and place it onto a piece of parchment paper and sprinkle the top of the dough with flour (I prefer to use arrowroot flour). Using a rolling pin, roll the dough out until it is 1/8-inch thick. Pick up the rolled dough and parchment paper and place on a large baking sheet. Using a knife or rolling pizza cutter into 2-inch square pieces. There will be small pieces of excess on the sides (I baked them along with the crackers and ate them as a snack later). Using a fork, poke holes on the top of the dough. Place baking pan with dough in the oven and bake for 25 minutes or until the edges just start to darken. Remove from the oven and cool completely. Once completely cool, break into individual crackers. Store in an airtight container. The crackers will keep for 1 week.
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