Buckwheat doesn't crumble like brown rice flour, it actually keeps its shape pretty well. Not as well as wheat flour mind you, but close enough.
I mostly use light buckwheat flour, cause the dark is well..dark and more gritty.
1 cup light buckwheat flour
1/2 tsp baking soda
1/2 tsp cinnamon
Pinch of salt
2 tbsp coconut oil
1/3 cup coconut sugar
1/2 tsp vanilla extract
1/4 cup water
Cream coconut oil and sugar together. Add vanilla extract. In a separate bowl combine all dry ingredients.
Add water sparingly until a doughy consistency is achieved. Don't add too much! Once you combine the dough with your hands you may find if becomes wetter that way. Form dough into a 1 inch round disc shape, wrap in plastic wrap and put in fridge. Roll out completely flat on a piece of parchment by placing plastic wrap on top and rolling it out with a rolling pin. Peel off plastic wrap. Cut into rectangles and poke a couple times with a fork. Bake at 350F for 25 minutes.
|Slabs of graham|
These are literally exactly like boxed graham crackers. Wahaaaa!
|We love our grahams!|
We submitted these to Ricki's Wellness Weekend, submit your own recipe that promtoes wellness too!