Crunchy Gluten Free Peanut Butter Graham Crackers (or Pie Crust) + Video

Ingredients:

• 2 tablespoons water
• 1-1/2 tablespoons honey (or agave syrup for vegan)
• 1 tablespoon neutral-flavored oil
• 1/8 teaspoon salt
• 1/2 cup sorghum flour
• 1/2 cup cornstarch (tapioca flour), plus more for dusting
• 1/3 cup brown rice flour (or white) (or more sorghum flour or gluten free oat flour)
• 1/2 teaspoon baking soda
• 1/4 cup dark brown sugar, packed
• 1/2 cup cold creamy gluten free peanut butter (Trader Joe's)

Instructions:

1. Combine the water, honey, oil, and salt. Microwave for a few seconds, about 10, or until warm. Stir and set aside.
2. Preheat the oven to 300ºF. Line a baking sheet with parchment paper. Remove the parchment and transfer to a smooth rolling surface such as a silicone baking mat; set aside.
3. In a bowl, whisk together the sorghum flour, cornstarch, brown rice flour, and baking soda. Sift in the brown sugar and discard any hard lumps, but replacing it with equal amounts of soft sugar.  Whisk to combine.
4. Add the cold peanut butter and cut it into the dry mixture using a pastry cutter or fork until fine crumbs form.
5. Using a wooden spoon, stir the liquid mixture into the crumbs until a dough forms.
6. Transfer the dough to parchment paper. Dust the top of the dough and a rolling pin with cornstarch. Roll the dough out to a little thicker than a nickel. Using a pizza cutter or sharp knife, slice into 2-1/2x2-1/2-inch squares.
7. Transfer the dough along with the parchment paper to a baking sheet. Using a long 2-prong fork, poke several holes in each square. (This makes them crispier.) Bake on center shelf for 20 minutes.
8. Remove from the oven and allow to cool in the pan for 4 - 5 minutes. Transfer the parchment and crackers a wire rack to cool for another 5 minutes.
9. Place a wire baking rack over a baking sheet. Carefully separate the crackers and transfer one at a time directly to the wire rack. Place back in the oven while the oven is still hot, yet shut off, for 25 minutes. (This makes them crispy.)
10. Remove from the oven and allow to cool completely at room temperature, about 30 minutes. As they cool, they become crisp. You can leave them out overnight if you wish them to become even crispier.
11. Break them up to use in parfaits, serve with ice cream; smother with chocolate ganache; use to make s'mores; dip in melted chocolate and allow to cool on parchment (for chocolate covered graham crackers), or grind into crumbs to make pie crust (see below).
To Make a Pie Crust*:
12. Grind the graham crackers in a food processor or place them in a ziplock bag and beat roll using a rolling pin until crumbs form.
13. Combine 2 cups of the crumbs with 1/2 cup melted butter and 1/4 cup sugar. Stir to combine and press into a baking dish.
14. Bake on center shelf in a 325ºF oven for 15 minutes. Alternatively, do not bake and refrigerate until set.
15. Fill with your favorite fillings and refrigerate until set.

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