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DIRECTIONS

Preheat oven to 350°F. Combine the first six cracker ingredients in a mixing bowl. In a small bowl, beat the egg lightly with a fork then beat in the oil, honey, maple syrup, and milk. Pour the egg mixture into the mixer bowl containing the dry ingredients, and beat on low speed until a fairly stiff dough forms.
Turn the dough onto a generously floured surface and knead it gently until it holds together well. Roll it out into a rectangle 1/8-inch thick (it should make a rectangle approximately 9 x 13 inches). Cut the shortest side into three columns and the longest side into five columns to make 15 graham crackers. Generously coat a cookie sheet with nonstick cooking spray. Using a spatula, transfer the graham crackers carefully onto the cookie sheet (there should be some space between them).
(Instead of rolling out the dough, you can also press the dough into a 9" x 13" baking pan that has been coated generously with nonstick cooking spray. Then cut the dough into 15 square crackers, but leave them in the pan--proceed with the directions.)
For the topping, in a small cup blend the ground cinnamon with the sugar and set aside. Put the milk into a shallow cup or custard cup and set aside.
Poke holes in each of the graham crackers using a plastic or metal fork.
Brush the top of the graham crackers with the milk using a paintbrush that is at least 1/8-inch wide.
Sprinkle the cinnamon-sugar mixture over the tops of the graham crackers using a 1/4-teaspoon measuring spoon, or place the mixture in a shaker (like a salt shaker) shake it over the top. (You probably will have some of the cinnamon-sugar mixture left.)
Bake in the center of the oven for about 15 minutes or until lightly browned.