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Makes
5 dozen 2" crackers
Author Notes
I love ginger! I love cinnamon! I basically love spice! This is a unique twist on your normal graham cracker that substitutes the fresh ginger for fresh horseradish root. Enjoy... —AshOnFire
Ingredients
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2 cups
buckwheat flour
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1 tablespoon
cinnamon
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1/4 cup
ground flax seeds
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1 teaspoon
baking soda
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1 teaspoon
sea salt
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3/4 cup
sugar
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1/3 cup
almond milk
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1/4 cup
maple syrup
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1/4 cup
coconut oil
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2 tablespoons
vanilla extract
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1 tablespoon
grated horseradish root
Directions
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In a food processor, pulse all the dry ingredients together until well combined.
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Then 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.
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Preheat 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.
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Bake 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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