Buckwheat Graham Crackers + Cinnamon Vanilla Coconut Milk
Serves: 15-18 cookies
  • 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
  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.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2017/03/11/buckwheat-graham-crackers-cinnamon-vanilla-coconut-milk/