Ingredients

• 3/4 cup + 1 tbsp whole wheat flour
• 3/4 cup white flour
• 2 tablespoons sucanat (brown sugar probably works)
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ginger
• 2 teaspoons cinnamon
• 1/8 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 1 turbinado sugar or coarse sugar, for garnish
• 3 tablespoons extra virgin olive oil (wet ingredients)
• 1/2 tablespoon ground flax + 1 tbsp warm water (modified flax egg - wet ingredients)
• 3 1/2 tablespoons almond milk (wet ingredients)
• 2 tablespoons pure maple syrup (wet ingredients)
• 3 tablespoons blackstrap molasses (wet ingredients)
• 1 bag of vegan marshmallows (Sweet & Sara makes great ones) or a container of Ricemellow Creme
• 5 bars of vegan chocolate. Try Endangered Species Chocolate Vegan Collection, Nicobella Missionary Chocolate, ChocAlive, Lagusta's Luscious, NibMor, Allison's Gourmet, or Rescue Chocolates

Directions

1. Preheat the oven to 350F and line a baking sheet with parchment paper or a non-stick mat.
2. In a small bowl or cup mix together the modified flax egg: 1/2 tbsp ground flax and 1 tbsp warm water. Set aside for 5 minutes so it can gel up.
3. In a large bowl, whisk together the dry ingredients and make sure everything is combined very well.
4. In a small bowl, whisk together all the wet ingredients, including the flax egg, but give the flax egg a good stir before mixing it in.
5. Add the wet mixture to the dry mixture and stir well with a spoon and then set the spoon aside and get in there with your hands and squeeze the dough together with your fingers.
6. Form the dough into a ball and place it on a very lightly floured counter. Be sure not to use too much flour or it will dry out the dough.
7. Lightly flour a rolling pin and begin rolling out the dough until you have a rectangle that is about 1/8 inch thick. You want to roll it as thin as you can while still being able to remove it from the surface. The dough tends to crack in the initial rolling stages (and this was true for all different trials of the recipe), but I found that once I worked with it more it began to hold together better. If the dough cracks for you, you can form itinto a ball again and restart the rolling process if need be. Sometimes I just patch cracks with another piece of dough and press it into the crack. Don’t worry because they don’t need to be perfect!
8. Once your dough is rolled out you can use cookie cutters, a pizza slicer/pastry slicer, or even a knife to cut the shapes you want. The sky is the limit!
9. Now pull away the scrap dough around the edges and set aside. Using a flat spatula/pancake flipper, carefully slide it underneath each cracker and place the cracker onto the baking sheet about 1inch apart.
10. Grab your scrap dough and roll it out and repeat the cookie cutting process. Place onto baking sheet.
11. Now grab a fork and pierce each cracker a few times so it has air holes.
12. Sprinkle with turbinado sugar (or coarse sugar/white sugar) and bake for approx 15 minutes, rotating the pan 180 degrees half way through the baking time. There is no need to flip the crackers during baking. Baking time will vary depending on how thick your crackers are, so keep that in mind.
13. Allow the crackers to cool on the baking sheet for about 10 minutes. They will firm up quite a bit.
14. While the crackers are cooling, roast a marshmallow or two. If you're going with the ricemellow option, you can skip this step.
15. Use the crackers to sandwich a cracker-sized piece of chocolate and the marshmallows or Ricemellow Creme. Enjoy!