Cracking Graham 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
Makes 5 dozen 2" crackers
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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
- In a food processor, pulse all the dry ingredients together until well combined.
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Horseradish
More Great Recipes:
Appetizer|Cookie|Snack|Gluten-Free|Make Ahead|Serves a Crowd|Vegan|Vegetarian
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about 7 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Brilliant!! Was hoping someone would come up with something like this. ;o)
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