Cracking Graham Crackers

• 2 cups buckwheat flour
• 1 tablespoon cinnamon
• 1/4 cup ground flax seeds
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 3/4 cup sugar
• 1/3 cup almond milk
• 1/4 cup maple syrup
• 1/4 cup coconut oil
• 2 tablespoons vanilla extract
• 1 tablespoon grated horseradish root

1. In a food processor, pulse all the dry ingredients together until well combined.
2. Then add in the remaining ingredients in the order I have listed above and process until dough is formed (about 2 minutes of pulsing). The dough will be firm and slightly sticky. Refrigerate for up to an 1 hour.
3. Preheat the oven to 325 degrees F. Place chilled dough on parchment paper and roll dough until very flat (this took some time, but once you get a rhythm going the rolling became easier). Cut the dough into squares. Use a fork to score the crackers with decorative dots.
4. Bake crackers for 22-28 minutes or until dried out, but not burned. Remove from oven and let cool for 10 minutes, then place crackers on a wire rack to finish cooling and become crisper.

flour, cinnamon, ground flax seeds, baking soda, salt, sugar, almond milk, maple syrup, coconut oil, vanilla, horseradish root

Taken from food52.com/recipes/10766-cracking-graham-crackers (may not work)