Homemade Graham Crackers: Gluten Free and Vegan

My favorite store bought graham crackers used to be the Honey Maid Oatmeal Crunch.  I loved the flavor that the cinnamon and oats added to these crackers.  I have not had these in quite some time.  I looked up the ingredients as was horrified at what I saw…vegetable shortening (partially hydrogenated soybean oil), high fructose corn syrup, soy lecithin, and caramel color just to name a few.  Have you ever had moments in life you wish the older you could give the younger you some advice?  This is one of these moments.

Even the store bought so called healthy graham crackers can have processed ingredients.  I much prefer to make my own.  This recipe is so easy to make, why wouldn’t you want to make your own?  These crackers can be used to make dessert crusts, crumble them and sprinkle on yogurt and fruit, spread with nut butter or homemade nutella and fruit, or eat by themselves.

I also love that most of these ingredients we probably already have in our pantries.  Don’t you hate it when you go to bake something and realize that you are out of eggs?  Yes that happens to me all the time but great news….no eggs required here.  Just mix, roll, cut, and bake.  Easy as 1, 2, 3 (and 4).

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Course Snacks

Prep Time 10 minutes

Cook Time 22 minutes

Total Time 32 minutes

Servings 4 dozen

Author Sara

Ingredients

• 1 cup rolled oats
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• pinch salt
• 2 Tbsp coconut oil
• 1/4 cup coconut sugar
• 1/2 tsp vanilla extract
• 1/4 cup water
• 5 Tbsp buckwheat flour or any whole grain flour but may not be gluten free plus more to roll out.

Instructions

1. In a food processor pulse the oats into a course flour.
2. Add the oat flour to a medium bowl.
3. Add the baking soda, cinnamon, salt, coconut sugar, and vanilla.
4. Mix until just combined.
5. Add the coconut oil and with a fork incorporate the dry mixture into the oil.
6. Add the water and mix until everything has come together to a wet dough.
7. Add the buckwheat flour 1 Tbsp at a time and combined until it looks like a dough you can roll out without being sticky. You may need to add more buckwheat flour.
8. On a lined baking sheet (I love silicone sheets for this) sprinkle some extra flour on both sides of the dough and roll the dough with a rolling pin.
9. Roll to 1/4 in trying to keep the dough as even as possible.
10. Cut the dough into desired shape with knife or pizza cutter.
11. Feel free to poke each cracker with a fork (not needed just looks more graham cracker like).
12. No need to separate the dough since you can break them where you cut them.
13. Bake at 350 degrees for 18-22 min until edges are golden.