These are great! nice, lightly sweet cracker... or cookie substitute!!!! i ususally double the recipe!
I don't remember where I got this recipe and would love to give credit to the person who wrote this. She did say this about Buckwheat: (I did a google search and found this website)
" If you haven't gotten into buckwheat flour already...well...get on it! A gluten-freeer's best friend. I liken it to wheat flour except denser with less starchiness. You can substitute buckwheat flour for wheat flour in cookies, pancakes, and crackers without adding xanthan gum, potato starch etc. other gluten-free ingredients. Buckwheat can make your baked goods a little dry, as most gluten-free bakes tastes. But that's a small compromise for the ease and benefit that comes with using buckwheat flour (did I mention it's cheap?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."
I like Hodgeson's mill buckwheat. i buy it here: https://www.amazon.com/Hodgson-Mill-Buckwheat-Flour-
Buckwheat Graham Crackers
2 tbsp coconut oil
1/3 cup coconut sugar/xylitol, any equivalent, honey, etc.(sugar substitution chart below)
1/2 tsp vanilla extract
1 cup light buckwheat flour
1/2 tsp baking soda
1/2 tsp cinnamon, be generous
Pinch of salt
1/4 cup water
With a mixer, cream coconut oil, vanilla extract and sugar together—whip some air into this combo. Add dry ingredients, mix together.
Add water sparingly until a doughy consistency is achieved or just not crumbly, don't add too much. The more you mix, the more wet it becomes. *
Pat into a ball, roll out with a rolling pin. Sprinkle surface of your Teflon baking sheet or Silpat sheet with Buckwheat flour, lightly roll out using lots of flour to keep the rolling pin from sticking. ** Make them as thick as you would like, like a graham cracker.
Score with butterknife, pizza cutter, spatula, etc. Cut into rectangles and poke a couple times with a fork. (I use the end of my mixer/beaters for a bigger dot in the crackers.)
Bake at 350F for 15 minutes or so... I am finding that a lower temp is better for a longer time. Or 325F for 15 -20 minutes, keep an eye on them. You are basically dehydrating them more than cooking them
* The original recipe says: Form dough into a 1 inch round disc shape, wrap in plastic wrap and put in fridge. I never do this, but I think it helps the buckwheat absorb some of the water and dissolve some of the sugars. I usually forget to do this, I didn’t do this with the last batch.)
** If you don’t have a Teflon or silicon baking sheet, I would think rolling it out on parchment/wax paper and transferring or greasing a cookie sheet might work…. I haven’t tried it.
Make them sweeter or less sweet by adjusting the quantity of sugar. Or forget the sweetener and make savory crackers by adding dried garlic, onions, herbs, etc.
SwansonVitamins.com thanks for the graphic!