Buckwheat Graham Crackers + Cinnamon Vanilla Coconut Milk

I’ve always loved cookies and milk. Particularly graham crackers and milk. I love the texture the cookies take on as they soak up all of that cold milk. I don’t often buy store-bought graham crackers due to the ingredient lists, and I haven’t drunk a glass of milk in a good six years (see this post as to why). I was craving graham crackers and milk the other day so I decided to make my own gluten free, dairy free, refined sugar free crackers and milk.

I’ve made graham crackers before using graham and whole wheat flours, but they never quite compared to the conventional versions I grew up eating. I decided to try using buckwheat flour and am thrilled with the results. These buckwheat grahams are vegan, dairy, gluten, and refined sugar free and I like them even better than the original. They have that perfect light and crispy texture that stays snappy but soaks up milk like a charm when dunked, crumbling into the perfect soft texture.

To dip into, I made a super simple coconut milk that is just lightly sweetened with dates and flavored with a little vanilla and cinnamon. I use sunflower lethicin to keep the fats from separating and hardening. The mixture will still separate when chilled, but a quick shake will bring it right back to it’s smooth, creamy self.

Serve the cookies with COLD milk for the perfect healthy sweet snack!

Buckwheat Graham Crackers + Cinnamon Vanilla Coconut Milk

 

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Serves: 4-5 cups Coconut Milk

Ingredients

• FOR THE CINNAMON VANILLA COCONUT MILK:
• 10 ounces Unsweetened Dried Flaked Coconut (about 8 cups of large-flaked coconut)
• 6 Deglet Noor Dates, pitted
• 4½ cups Hot Water
• Pinch of Salt (I use Himalayan Pink)
• ¼ teaspoon Ground Cinnamon
• ½ teaspoon Vanilla Extract
• 1 teaspoon Sunflower Lethicin

Instructions

1. Place the flaked coconut, dates, and salt in a high speed blender (I use a Vitamix) and cover with the hot water. Cover with the lid and let sit for 10 minutes so that the coconut flakes can soften.
2. Blend the coconut and water for 1-2 minutes on medium/high speed, or until the coconut is completely broken down and mixture appears smooth. Let mixture sit for another 10 minutes, or until it has cooled a bit.
3. Place a piece of muslin over a large bowl, with the fabric hanging over the sides (you can also use a nut milk bag). Pour the coconut mixture into the muslin.
4. Gather up the ends of the fabric and let the coconut milk run through it into the bowl. Squeeze the muslin pouch to extract all of the coconut milk that you can from the coconut pulp. Discard the coconut pulp or save it to make coconut flour.
5. Add the cinnamon, vanilla, and sunflower lethicin to the bowl of coconut milk and whisk until ingredients are dissolved and mixture is smooth.
6. Pour into a seal-able container or jar and place in the refrigerator.
7. Serve chilled! Give the mixture a good shake before serving as it may separate as it sits.

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Buckwheat Graham Crackers + Cinnamon Vanilla Coconut Milk

 

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Serves: 15-18 cookies

Ingredients

• FOR THE BUCKWHEAT GRAHAM CRACKERS:
• 1½ cups Buckwheat Flour
• ½ cup Oat Flour + more for rolling
• 1½ teaspoons Cinnamon
• 3 tablespoons Ground Flax Seed
• 1 teaspoon Baking Soda
• 1 teaspoon Sea Salt
• ¾ cups Coconut Palm Sugar
• ¼ cup Maple Syrup
• ¼ cup Coconut Oil
• ¼ cup Coconut Milk
• raw cane sugar, for topping cookies

Instructions

1. Place the buckwheat flour, oat flour, cinnamon, flax seed, baking soda, salt, and coconut palm sugar in a food processor and process for 10-20 seconds, or until ingredients are well blended.
2. Add the maple syrup, coconut oil, and coconut milk to the processor and process until a smooth dough forms (dough may be just slightly sticky).
3. Wrap the dough up in plastic wrap and place in the refrigerator for 1 hour.
4. Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper.
5. Dust your work surface with oat flour and place the chilled dough on top. Sprinkle the top of the dough with flour and roll to a thickness of ⅛" (you will need to keep the top of the dough dusted with flour as you roll to keep it from sticking to the rolling pin).
6. Cut squares or circles out of the dough(about 3" in diameter) and place them 1" apart on the prepared baking sheets. Prick each cookie several times with the tines of a fork..
7. Sprinkle the tops of the cookies with the raw cane sugar.
8. Bake in the preheated oven for 18-20 minutes, or until golden brown.
9. Let cool completely before eating (cookies will not be fully crisp until cooled).
10. Cookies store in an airtight container for several weeks.

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