1/2teaspooncinnamonmore if sprinkling crackers with cinnamon and sugar
1/3cupsugarmore if sprinkling crackers with cinnamon and sugar
1/4 cup+1 TBSP Earth Balance dividedmelted, the 1 TBSP to brush on crackers before if sprinkling with cinnamon sugar
1teaspoonpure vanilla extract
1/4cupplant-milkI've used almond, rice, and oat. Whatever plant-milk you've got is great.
Preheat oven to 350 F. Line a baking sheet with parchment paper or a sil-mat.
In a large bowl, mix together flour, sugar, baking soda, cinnamon and salt. Make a well in the middle and pour in 1/4 cup melted Earth Balance, molasses, and vanilla. Give the liquid ingredients a quick whisk with a fork and then continue mixing until everything is well combined and crumbly.
Drizzle in the plant-milk and combine. Drizzle in the plant-milk and combine. Use your hands to knead the dough a few times until it holds together. Add an extra tablespoon of plant-milk if needed. You should be able to form a pliable ball of dough. Divide into 2 balls of dough, it will be easier to work with this way.
Line a work surface with parchment. Place one ball of dough on the parchment and shape it into a rectangle using your hands. Flatten the rectangle a bit with the palms of your hand and sprinkle with flour. Use a rolling pin to roll into a rectangle. The dough should be about 1/8 inch thick. If the edges look crumbly, that’s okay.
Cut the dough into crackers or shapes using a coffee cup or cookie cutters. Use a very thin flexible spatula to transfer the crackers to a parchment paper or sil-mat lined baking sheet.
Continue rolling out then next ball of dough and the dough scraps and cut into crackers until you don't have any dough left to cut. You will need to move the cut crackers onto the lined baking sheet, to clear the workspace, in order to continue rolling out and cutting the crackers.
Once all crackers have been cut and transferred to the lined baking sheet(s), brush them with melted Earth Balance and sprinkle with cinnamon sugar. Lightly poke with a fork to make little graham cracker holes.
Bake for about 12 - 14 minutes. They will harden and crisp up as they cool. Enjoy or let cool before storing in an air-tight container.
Nutrition information is for the graham crackers only and is approximate.
Cinnamon & Sugar ratio to sprinkle on top of crackers
A ratio of 1 part cinnamon to 4 parts sugar is standard for an all-purpose cinnamon sugar blend. I mixed together 1 - 1 & 1/2 teaspoons cinnamon and 2 TBSPs sugar. It was a good amount to sprinkle on the crackers after brushing with melted Earth Balance. If you have coarse cane sugar you may want to pulse it in a small food processor before adding cinnamon.
To Make Vegan S'mores
Move the oven rack to one below the highest placement in the oven so that it is not right under the broiler. Turn on the broiler.
Line a baking sheet with parchment paper. Place one graham cracker on the baking sheet for each S'more you are making. Then place 4 pieces of vegan chocolate on each graham cracker and top each with two large vanilla vegan marshmallows. Try to place the marshmallows so they won't roll around when you lift the baking sheet.
Place the baking sheet under the broiler and leave the oven door open a little so that you can watch the marshmallows. They will brown very quickly. Remove from oven and place the second graham cracker on top of the marshmallows, pushing down on the graham cracker. Serve and enjoy!