Vegan Buckwheat Graham Crackers

Graham crackers. Perhaps one of my all-time favorite snacks.

No, I didn’t say all-time favorite desserts.
That title is already held by cake and ice cream.
And dark chocolate.
And Sunday donuts – one in each hand double-fisting with chocolate milk style.
a.k.a. Fatty McPudgyton style.

But yes. Graham crackers are good. Very, very good.

Especially when the graham cracker dough tastes like straight up cookie dough.

Yes, cookie dough, as in the kind that tastes like happiness and childhood, and is loaded with butter and sugar and every other thing in the world that will surely give you cancer by 30 and morph you from a size 6 to a solid 10.

Except, this dough is healthy. It’s vegan and gluten free and doesn’t have any chocolate chips.

So yeah, you can stay a size 6 and have a cookie.
Isn’t that nice?

I came upon this recipe after having a huge fail with trying to make savory buckwheat crackers.
I rolled them too thick.
I didn’t add enough salt.
I slightly overbaked them.
They tasted like sand.

Waaaaaaaaaaaaa.

The idea of buckwheat graham crackers became more appealing to me than savory ones.
Because if I can’t have a cookie until March 8th, I can at least have a healthy graham cracker, right?

Right?

Well, I say yes.

These crackers are abundantly healthy.
They contain no butter or gluten and have very little sugar.
And they really do taste like a graham cracker!
Granted, a healthier graham cracker. But a graham no less.

I’ve never baked anything similar to this but the recipe was very easy to follow.
It came together quickly without much effort and the result was beautiful.
I think they look like gorgeous little rustic beauties, and I want to eat them all.

I followed this recipe only I used 1/4 cup regular sugar instead of 1/3 cup coconut sugar.
And I ground my own buckwheat flour from raw buckwheat groats.
The result seemed pretty consistent with the original recipe.
I was a happy baker.

I find that the taste of buckwheat flour isn’t much different than whole wheat.
Others have described as earthy or nutty, and that may be true.
But regardless, the difference is minimal and I find the taste very pleasant.

I thought it coupled well with the subtle flavor from the coconut oil.
And they had just the right amount of sweetness and crunch.
They’d probably be great as cereal, broken up with a little milk!

Dream big.

They are really great just plain.
Or with a smear of peanut butter.

I have big plans for these little guys once my no-sugar challenge is over.
Think homemade vegan smores.

Yeah, I said it.

I hope you enjoy these as much as I did!