Chocolate Campfire Crackers : Buckwheat & Cocoa Graham Crackers

These Super Simple Cocoa-Buckwheat Graham Crackers are easy to mix together, and they pair fantastic with a lightly sweetened ricotta or cream cheese spread. Just mix together a little raw honey with your favorite spreadable cheese, it’s a lovely snack or simple dessert. The leftovers make super fast crumb pie crusts.


If you’re feeling a little more indulgent, dip them in melted chocolate and make some homemade marshmallow spread.


Chocolate Campfire Crackers : Buckwheat & Cocoa Graham Crackers 
  • ½ Cup Toasted Oat Flour 
  • 1 cup Buckwheat Flour
  • 3 tbsp cocoa powder
  • 1 tsp cinnamon
  • ½ teaspoon sea salt
  • 4 -6 tbsp butter, softened-
  • 4-6 tbsp dark brown sugar
  • Up to ½ Cup Whole Milk or Cream
Additional Cocoa Powder (or Oat flour) for rolling Out-

Mix together your oat flour, buckwheat, dark brown sugar, cocoa powder, cinnamon, and sea salt. Mix the butter into the dry ingredients. Just using a rubber scraper is fine. Once its somewhat cohesive, slowly add your liquid. Be sure not to add too much. (Use an electric mixer if you have it) Chill the dough for at least one hour.

Roll the dough out onto a lightly dusted silicone baking mat, or baking parchment, use cocoa powder to maintain the dark rich color, or use oat flour if you don’t think you would like too much chocolate.


Create a rectangle with the dough as you roll it out to be about  ⅛” thick or thinner, cut into typical graham cracker rectangle shapes and prick the dough with a fork. If you would like to make cut outs, Roll out your dough and use cookie cutters to carefully create shapes. (If the dough becomes too sticky, put it back into the fridge awhile) 


Pop the dough back into the fridge a little while if you can before baking at 350 degrees fahrenheit. About  15 to 18  minutes, or until they are golden brown. (It will vary depending on how thick your cookies are) 

Store at room temperature in an airtight container. 

These can be made with a sugar substitute if needed. - 

GRAIN SWAP: These can be made with only buckwheat, or even rye, however NOTE rye is not gluten free. 

THIS RECIPE WAS WRITTEN FOR  WWW.MAINEGRAINS.COM

Cat Morrow @LegacyAcres

www.LegacyAcres.org 

#SLOWFOODMAINE


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