Cracking Graham Crackers

By AshOnFire
March 27, 2011
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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

Makes: 5 dozen 2" crackers

  • 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
  1. In a food processor, pulse all the dry ingredients together until well combined.
  2. 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.
  3. 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.
  4. 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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