5Tbspbuckwheat flouror any whole grain flour but may not be gluten free plus more to roll out.
Instructions
In a food processor pulse the oats into a course flour.
Add the oat flour to a medium bowl.
Add the baking soda, cinnamon, salt, coconut sugar, and vanilla.
Mix until just combined.
Add the coconut oil and with a fork incorporate the dry mixture into the oil.
Add the water and mix until everything has come together to a wet dough.
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.
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.
Roll to 1/4 in trying to keep the dough as even as possible.
Cut the dough into desired shape with knife or pizza cutter.
Feel free to poke each cracker with a fork (not needed just looks more graham cracker like).
No need to separate the dough since you can break them where you cut them.
Bake at 350 degrees for 18-22 min until edges are golden.