If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 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