original recipe from Country Life Vegetarian Cookbook
modified by Wardee Harmon
- 1/3 cup barely melted coconut oil
- 1/3 cup unsulphured molasses and raw honey, combined
- 3/4 cup oat flour (whizz oats in blender until fine)
- 1-1/2 cups whole wheat pastry flour
- 1-1/2 teaspoons cinnamon
- 1/4 teaspoon sea salt
Preheat oven to 350 degrees. Combine all ingredients. Turn baking sheet over so the underside is up. Grease with melted coconut oil or butter. Flatten dough out on underside of baking sheet. Use rolling pin to smooth and fill out over entire sheet. You may need to grease the rolling pin. Score with knife into 2 by 3 inch crackers. Poke each cracker with a fork 2 or 3 times. Bake for 8 minutes. Let cool. Transfer to airtight container.
*The pictured graham crackers are not cooked yet.
Note: This is a recipe I have not yet converted to be a soaked grain recipe. Soaking grains neutralizes phytic acid, which otherwise would get in the way of mineral absorption. I am not sure that this recipe can be converted however, as there’s no liquid besides the sweeteners, to use for a soaking stage. Therefore, I recommend using 2 to 2-1/4 cups of sprouted flour (spelt or wheat) in place of the oat flour and pastry flour. Please note that I have not tested this yet!
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