As a kid, I was never big on graham crackers.
The only way I really enjoyed them was as a vehicle for s'mores, and even then, I was after the soft, gooey marshmallow.
My mom was definitely NOT the purveyor of sweets in our home, though looking back, her idea of a treat was better than I thought as a kid.
My dad and I were co-conspirators when it came to smuggling sugary goods into the house.
Cracklin' Oat Bran cereal, chocolate milk, and pre-packaged microwavable s'mores were a few of our favorites!
I don't think they make them anymore, but wow, those s'mores were like heaven!... in a cancer-causing kind of way, but still.
Though my girls will never know what it is to nuke a s'more, they do have mom's homemade marshmallows, chocolate, and graham crackers to partake of. 🙂
Recently, my oldest daughter had a little project at her preschool class that required the use of graham crackers. The teacher, knowing of Jade's allergies, asked me how I wanted to handle it, so I decided to make Jadie her own.
I often worry that my little girl will feel left out among the other 'normal' kids, but having grown up with allergies and hearing mommy and daddy talk to her maturely about it, she has the best attitude I can ever hope for or imagine!
She ended up liking the graham crackers I made for her so much, that she has since been requesting more for snacks and such, so I thought they'd make a good post for any of you in a similar boat. 🙂
Buckwheat Graham Crackers
Ingredients
- 1 c . buckwheat flour (I grind my own from the raw buckwheat groats; see notes)
- ½ t . baking soda
- ½ t . cinnamon
- ¼ t . sea salt
- 2 T . coconut oil , melted
- 3 T . maple syrup
- 1 T . molasses
- 1-2 T . water , as needed
Instructions
- Mix the dry ingredients (flour, baking soda, cinnamon, salt).
- Mix the wet ingredients, minus the water, in a separate small bowl.
- Mix all, adding water only as needed to bring everything together.
- Chill the dough in the freezer for 10 minutes.
- Preheat the oven to 350 degrees.
- Place the dough onto a sheet of parchment paper (large enough to fit a baking sheet).
- Place a piece of plastic wrap atop the dough and roll the dough out to about 1/8 inch in thickness.
- You may need to move small pieces of the dough around a bit and add a touch of water here and there to fill some cracks, but it's all relatively quick and easy.
- Once you have a large rectangle, cut the dough with a pizza cutter into about 18-21 squares (three columns, 6-7 rows).
- Prick each small square a few times with a fork.
- Bake 22-25 minutes, until the edges begin to darken.
- Cool 5-10 minutes.
- Break apart and enjoy!
Notes
Nutrition
Adapted from this recipe
Notes:
Again, I use raw buckwheat groats like these, which I then grind into flour for this recipe.
Have you ever had a microwavable s'more (please tell me I'm not the only one)? 🙂
Shared with: Healthy Vegan Friday
Laura
Greetings to you,
I am in desperate need for information. I accidently ordered roasted buckwheat from Bob's through Amazon. I made the cereal, and it was delicious. Can I use this roasted just like raw?
This is the first time I have done this. I never had a problem on Bob's website.
It is grown on PRC so I am sure this means China. 🙁
Also, it does not say dry roasted, so I am hoping It is dry roasted.
Any experience or knowledge in the roasted?
I sure will appreciate it. Thank you.
Lauren
Hi Laura,
I wouldn't use the roasted buckwheat for these, as it has a strong flavor. The light colored buckwheat flour (or raw groats) are more neutral and pleasant tasting. Hope that helps!
Ruchir
Tried the recipe and loved it! Quick, low Cal and nutritious! Thank you =)
Hayley
Has anyone had success with buckwheat flour?? Where do you buy groats?
Joel S.
We added a bit more cinnamon to these and used them for smores. Terrific recipe!!
Areli
made these this weekend since I'm GF and i shared with friends (who are not GF) and they loved them! asked me when I'm making more! i wish i would have doubled this recipe initially! thank you so much for this recipe! also plan on making them for a camping trip that is coming up since i never can find something to eat when others have smores!
Lauren
That's great Areli, thanks for your comment!
June
Made these today...love them! The flavor and texture is just right and they are really easy.
I doubled the recipe and made my own buckwheat flour...no problems.
Thank you for sharing.
June
Lauren
That's great June, I'm so happy you enjoyed them!
Marlene
Can you freeze these?
Lauren
Hi Marlene,
I'm not certain...my concern is that I don't know how the texture would be upon being defrosted!
Marlene
Thanks! I might try freezing just a few to see. I'll let you know the outcome.
Lize van de Ven
Love these! - plain, simple, easy, quick, not too sweet and a great cookie/cracker consistency. For me it is a keeper.
Lauren
Thanks Lize, I'm so happy you liked them!
Peggy
I made these today! They are addictive. Kid liked them too!
Lauren
So happy you liked them Peggy! 🙂
Mike@TheIronYou
I'm right there with you, Graham crackers are solely a vehicle for S'mores.
But your version looks so amazing, I'm sure I'd love them on their own...
Tammy
These look great, and I love buckwheat flour! Will definitely make them sometime this week. I was wondering if you plan on putting the recipe for the raw carrot cake bites/maple vanilla frosting up on your blog anytime soon? They looked amazing!!
Lauren
Thanks Tammy, and yes! Once we get past St. Patty's Day/spring break, I will be posting them! Thanks for your interest! 🙂
Emma
Hey Lauren! This has absolutely nothing to do with this post (although your graham crackers DO look delicious, even for this non-sweets person!) but I seem to recall you writing many moons ago about how you have very sensitive teeth and/or gums and was wondering if you could recommend a good natural toothpaste that helps this. I've tried several homemade versions that don't seem to be helping and since you always seem to be on top of things like this with your Friday Finds, wanted to know if you knew of anything. Thank you! (By the way, my sister used to use Peeps in her microwave smore's. It was so morbid but so hilarious how they blew up and then melted....)
Lauren
Hi Emma,
Lol, about the Peeps. 😀 As far as toothpaste goes, I'm enjoying one called Earth Paste right now, which I just buy at a health food store. Hope that helps! 🙂
Audra
Can't wait to make these! Think pre-ground buckwheat flour will work?
Thanks!!!!
Lauren
Hi Audra,
My experience with actual ground bw flour is that it gets a bit 'stickier' in consistency, which I personally find more difficult to work with, but it might be worth a shot! 🙂
Gabby @ the veggie nook
i hated graham crackers when I was younger, except for smores haha. I think it was because though my babysitter would slather them with sickly sweet peanut butter and honey and it was too much. I'm not sure I like them even still (oh the memories) but these are a version I could totally get behind trying!
Lauren
Thanks Gabby! I've actually never had them with peanut butter, but it seemed like a good idea for pictures, lol. Tasted great though! 🙂
Gail
Thanks Lauren. When I shop for gluten-free supplies I see those gluten free graham crackers but they are made of rice flour which I dont like to use because it has no nutritional value.
I will definitely be trying these as I love anything made with buckwheat flour as buckwheat has some good wholesome nutrition value, and I miss eating a graham cracker with a nice cup of tea.
Lauren
Thanks Gail! I agree about the rice flour...I like to use it as a supplement to other flours, but it gives me quite the blood sugar spike on its own. I hope you like these if you try them!
Charlotte Moore
Oh yes!!! Have had microwaveable S'mores.
I need to try these buckwheat graham crackers for out granddaughter in law.
Lauren
Lol, glad to know I'm not the only one! 🙂