Gluten-Free Chocolate Graham Crackers

1/2 cup sorghum flour
1/2 cup g-f oat flour
1/4 cup sticky rice flour
1/2 tsp salt
1/2 cup cocoa powder
1 tsp baking powder
1/2 cup non-dairy margarine
2 tbsp soy creamer
2 tbsp agave syrup

Preheat your oven to 325°F. Cut out two sheets of parchment as large as your cookie sheet, and line the sheet with one of these.

In a large bowl, combine the coconut oil and vegetable oil and let come to room temperature. In a medium bowl, whisk together the flours, salt, cocoa, sugar, and baking powder. Add the dry ingredients to the oil and use your hands to incorporate the oils completely into the flour until the mixture is crumbly. Add the creamer and agave syrup and mix with a fork until the dough comes together. Place the dough onto the cookie sheet and lay the remaining sheet of parchment paper on top. Use a rolling pin to roll the dough out across the sheet, until the dough is just a bit thicker than 1/16" thick. Trim the edges and prick the dough evenly with a fork.

Bake on the bottom rack of your oven for 15 minutes, turning the pan once halfway through baking. Immediately cut the crackers into rectangles after removing from the oven and let cool.

Herbed Polenta

1 cup coarse cornmeal
4 cups water or vegetable broth
2 tbsp olive oil
3 tsp minced garlic
1/2 tbsp salt
1/2 tbsp paprika
1/2 tbsp dried thyme
3/4 tsp dried oregano

Heat the oil in a saucepan over medium-low heat and cook the garlic for 2-3 minutes. Carefully add the water to the pan and raise the heat to high. Once the water begins to boil, slowly pour in the cornmeal, then add the paprika, herbs, and salt. Lower the heat to medium-high and cook for 15-20 minutes, whisking the the mixture constantly (switch to stirring with a wooden spoon once the mixture begins to thicken). Pour into a dish and refrigerate until firm.