For cinnamon flavored crackers: Mix together some cinnamon and sugar to sprinkle on top.
In a small bowl, mix together the flour(s), baking powder, and baking soda. Set aside.
In a medium bowl, cream together the vegan butter/margarine, brown sugar, and agave nectar until light and fluffy. Beat in the vanilla.
Add half of the dry ingredients and all the non-dairy milk. Mix, then add the remaining dry ingredients.
Transfer the dough onto a large piece of plastic wrap. Wrap up the dough and refrigerate overnight.
Preheat the over to 350F. Line a baking sheet with parchment paper, set aside.
Divide the chilled dough into smaller portions so it is easier to roll out. The dough can be sticky so flour the dough a bit and roll out on a silicone mat with waxed paper on top or between two sheets of waxed paper. Roll out the dough to be about 1/8″ thickness. Using a pizza cutter, cut the dough into rectangles or squares. (I just used a knife) I just eyed the size of the squares, I think the uneven sizes lends a little homemade charm to them.
I used the top of a knife (the flat side that is not sharp) to make an indentation in the center of my squares, then a fork to prick some holes into them. You can really do whatever you’d like with the shape and size so go with the traditional graham cracker look or do something that’s never been done before!
Transfer your crackers onto the parchment lined baking sheet. They shouldn’t be touching but can be pretty close since they don’t spread.
Sprinkle the cinnamon and sugar mixture on top of the crackers if using.
Bake for 13 to 15 minutes and transfer to a wire rack to cool.
Eat alone, make some s’mores, or make some “cheese”cake!
http://yyproject.org/2012/02/25/homemade-honey-free-graham-crackers/