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Cracking Graham Crackers

By AshOnFire • March 27, 2011 • 1 Comments

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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

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.