"mo kacker pees"

My sweet little girl LOVES snacking on chips and crackers (just like her daddy). "Mo pees" she signs and says to me! Here is a wheat-thin alternative that is EASY to make and tasty to eat.

Gluten-Free, Dairy-Free Wheat Thin Wannabes 
Adapted by Jalene
Dry Ingredients:

• 3/8 cup sorghum flour 
  
• 3/8 cup brown rice flour
  
• 3/8 tsp sea salt
  
• 1/4 tsp baking powder
  
• sea salt to sprinkle on top (optional) 

Wet Ingredients:

• 2 Tbsp coconut oil (melted) (you can use softened butter if you are not concerned about it being dairy-free)
• 1/2 tbsp honey
  
• 3-4 Tbsp water

Directions:

1. Preheat oven to 400 degrees. 
   
2. Whisk together dry ingredients until well combined. 
   
3. Add oil, honey and water. Mix well. 
   
4. Cut 2 pieces of parchment paper as big as a cookie sheet. Shape dough into a ball and place onto one piece of parchment. Cover with the other piece of parchment and roll out dough to 1/16” thick.
   
5. Peel the top piece of parchment away and carefully transfer the rolled out dough to the cookie sheet. 
   
6. Using a pizza cutter cut dough into 1 inch squares.
   
7. Sprinkle lightly with sea salt (Optional) and bake in oven 10-15 min. You will know the crackers are done when edges start to turn golden brown. For crispier crackers cook slightly longer, watching closely so they don't burn. (Note: the thinner you roll these, the faster they cook.)
   
8. Allow crackers to cool on cookie sheet. Enjoy! They are addicting!
   
   

They can store in an airtight container for up to 1 week. Makes about 50 crackers.

Alteration: 
To make a sweeter cracker:
Decrease salt to 2/8 tsp 
Increase honey to 2 Tbsp
Keep water at 3 Tbsp
(Optional) Sprinkle with cinnamon

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