1 1/2cupoat flour, store bought or home ground, toasted**
6tablespoonpowdered whole cane sugar, finely grind whole cane sugar in a blender or nut grinder, then measure
1 1/4teaspoonsground cinnamon
1/2teaspoonfine sea salt
1/4cupany neutral oil
2tablespoonspure maple syrup, Grade A dark or dark amber
1 1/2teaspoonspure vanilla extract
2teaspoonswater, r more as needed to adjust dougho
Position a rack in the center of the oven and preheat to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
** Toast the oat flour: Spread the oat flour in an even layer on the parchment lined sheet pan, and toast for 10 minutes. Remove the pan from the oven and cool the floor to room temperature. You can toast larger quantitues of oat flour, cool and store in the freezer in airtight containers until needed.
Whisk, measure and sift the oat flour, whole cane sugar, cinnamon, baking soda, and salt together into a medium mixing bowl.
Place the oil in a small mixing bowl. Add the maple syrup and vanilla and whisk until emulsified.
Pour the wet ingredients over the dry ingredients and mix with a silicone spatula until the mixture holds together when pressed. If the dough is too dry to roll, add a small amount of water, a little at a at a time, until the dough is pliable enough to form into a ball. The dough should be glossy but not wet. Wait about 10 minutes for the flour to fully absorb the liquid and then if it is still too wet,add a bit more oat flour.
Place the dough into the center of a large piece of parchment. Using the palm of your hand, pat and press the dough into a rough rectangle. The shape does not need to be perfect.
Cover the dough with plastic wrap or another sheet of parchment, and, using a rolling pin, roll the dough into a rectangle about 14- x 10-inches and 1/4- inch thick. For the crackers to bake evenly, it is more important that the dough is rolled out to an even thickness rather then the shape being a perfect rectangle.
Remove the top sheet of wrap or paper, and trim the edges of the dough with a sharp knife to make a neat rectangle. Cut the dough into 2-inch square pieces by making even vertical and then horizontal cuts across the dough. Using a fork or skewer, poke rows of tiny holes over the top of the dough so that your crackers resemble commercially-made graham crackers.
Gather the scraps of dough together, press into a ball and then roll, trim, and prick as above.
Transfer the dough, still on the parchment, to the baking sheet. ( You can do this multiple times.)
Again, cut through the square cuts in the dough to insure that the crackers can easily be broken apart once baked.
Bake the crackers into the preheated oven for 8 to 11 minutes, or until the tops are uniformly dry and the bottoms are lightly browned. Turn a cracker or two over to check.
Remove the crackers from the oven and set the baking sheet on a wire rack to cool to room temperature. The crackers will be soft when they are hot, but will crisp as they cool. When cool, cut or break the crackers into squares. Store, airtight, at room temperature for up to 3 days. Freeze in airtight container for up to 1 month.