Gluten-Free and Vegan Graham Crackers
Ingredients
Wet Ingredients
-
3
tablespoons
coconut oil (melted) or grapeseed oil
-
3
tablespoons
blackstrap molasses
-
2
tablespoons
almond milk
-
2
tablespoons
pure maple syrup
-
½
tablespoon
ground flax
Dry Ingredients
-
¾
cup
almond flour (not almond meal)
-
½
cup
raw buckwheat groats (processed into flour)
-
1
cup
gluten-free rolled oats (processed into flour)
-
5
tablespoons
arrowroot flour
-
2
tablespoons
Sucanat (or other granulated sweetener)
-
2
teaspoons
cinnamon
-
½
teaspoon
fine grain sea salt
-
½
teaspoon
baking soda
-
⅛
teaspoon
ginger
-
⅛
teaspoon
nutmeg
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a small bowl, whisk together all the wet ingredients.
- Process the buckwheat groats and rolled oats in a blender until they form a fine flour.
- In a large bowl, whisk together the dry ingredients.
- Combine the wet mixture with the dry mixture and stir until no dry patches remain.
- Form the dough into 2-3 balls and roll out one ball on a floured surface to about 1/8 inch thick.
- Cut the dough into desired shapes and place them on the baking sheet, leaving space between each.
- Poke holes in each cracker with a fork.
- Bake for 10 minutes, then flip the crackers and bake for an additional 6-7 minutes until golden.
- Transfer the crackers to a cooling rack for 15 minutes before storing.
Nutrition Facts (estimated)
Servings
25 crackers
Calories
90
Total fat
4g
Total carbohydrates
11g
Total protein
2g
Sodium
70mg
Cholesterol
0mg
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