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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.