Cracking Graham Crackers
11 ingredients
4 steps
Ingredients
- 2 cups buckwheat flour
- 1 tablespoon cinnamon
- 1/4 cup ground flax seeds
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 3/4 cup sugar
- 1/3 cup almond milk
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 2 tablespoons vanilla extract
- 1 tablespoon grated horseradish root
Directions
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1In a food processor, pulse all the dry ingredients together until well combined.
-
2Then add in the remaining ingredients in the order I have listed above and process until dough is formed (about 2 minutes of pulsing). The dough will be firm and slightly sticky. Refrigerate for up to an 1 hour.
-
3Preheat the oven to 325 degrees F. Place chilled dough on parchment paper and roll dough until very flat (this took some time, but once you get a rhythm going the rolling became easier). Cut the dough into squares. Use a fork to score the crackers with decorative dots.
-
4Bake crackers for 22-28 minutes or until dried out, but not burned. Remove from oven and let cool for 10 minutes, then place crackers on a wire rack to finish cooling and become crisper.
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