This recipe can easily be doubled, as it stores well.
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¼ cup Navitas Naturals Mesquite Powder |
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¼ cup Navitas Naturals Sprouted Flaxseed Powder |
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½ cup Navitas Naturals Palm Sugar (date sugar may be substituted, or sucanat) |
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¼ cup Navitas Naturals Coconut Oil |
| 2 cups buckwheat flour | |
| 1 tsp baking soda | |
| 1 tsp sea salt | |
| 1/3 cup unsweetened almond milk | |
| ¼ cup maple syrup (grade b, if possible) | |
| 2 Tbsp vanilla extract |
In a food processor,* pulse all the dry ingredients together, including the sugar, until combined. Add in the remaining wet ingredients, and process until a dough has formed. If dough is too dry, add additional almond milk, one tsp at a time. Dough will be firm and slightly sticky. Divide in half and refrigerate for 1 hour.
Preheat the oven to 325 degrees F. Place one chilled dough half on a large piece of floured parchment paper (use additional buckwheat flour or preferred kind). Place a second piece of parchment paper on top, and use a rolling pin to roll very flat – about 1/8 inch thick. Place on a baking sheet, and carefully remove top layer of parchment. Using a pizza cutter or ravioli roller (or simply a knife), cut the dough into squares. Use a fork to score the crackers with decorative dots. Repeat with second dough half and place on a second baking sheet. Bake crackers for 22-28 minutes or until dried out but not burned.
Remove from oven and let cool for 5 minutes, then place crackers on a wire rack to finish cooling and become crisper. Makes about 5 dozen 2” crackers, and will keep in an airtight container for about 2 weeks.
*You can mix all of this by hand, but it’s infinitely easier with a food processor
Submitted by: Julie Morris – www.JulieMorris.net
