John's Buckwheat Graham Crackers (Vegan & Gluten-Free)
Dippable, dunkable and delightful, these vegan and gluten-free graham crackers have so much going for them. Coconut sugar is used to add a bit of a caramel-y flavor and also falls lower on the glycemic index, which is an added bonus.
After baking, leaving these out to cool is super important. The longer they cool, the crispier and crunchier they get.
This recipe makes about 18 1" x 2" graham crackers
3/4 cup buckwheat flour
1/4 cup + 2 tablespoons tapioca starch
5 tablespoons coconut sugar
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon ground cloves
1/8 teaspoon sea salt
1/4 cup milk (I use almond, but any dairy or non-dairy milk is fine)
2 tablespoons hazelnut oil
Optional: coconut sugar for sprinkling on the top
- In a large mixing bowl sift together flours, sugar, spices and baking soda. Stir to combine.
- Pour in milk and stir in until thoroughly combined.
- Pour in coconut oil and then using your hands, quickly work the oil into the dough.
- Knead the dough until all is thoroughly combined and you are able to form a uniform ball.
- Cover the dough and place into the refrigerator for 1 hour.
- Preheat the oven to 350°F.
- Line a cookie sheet with parchment paper.
- Remove your dough ball from the refrigerator and place it on your parchment lined pan. Flatten the dough with your hands and then cover with a second sheet of parchment paper.
- Using a rolling pin, gently roll out the dough, making sure it remains between the two sheets of parchment, until the dough is 1/4-1/2 inch thick.
- Slowly peel away the top layer of parchment paper.
- Using a pizza cutter or sharp knife, slice the dough into shapes of choice.
- Using a fork, prick the tops of the crackers to create little holes
- Optionally, sprinkle the tops with a little coconut sugar.
- Bake for 20 minutes, or until the edges are just beginning to brown.
- Remove from the oven and let cool completely before breaking along your cut marks and serving.