Dry Ingredients

• 6 oz light buckwheat flour
• 2 oz teff flour
• 2 oz sweet brown rice flour
• 2 oz rice bran flour
• 2 oz rapadura sugar (or brown sugar)
• ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp salt

Wet Ingredients

• 3 oz virgin coconut oil, melted and slightly cooled
• ⅓ cup amber agave syrup (honey or maple syrup can be used)
• ⅓ cup water, slightly warm
• 1 tbsp vanilla

Special Equipment

• food processor
• parchment paper

1. Preheat oven to 325º (for convection oven, preheat to 300º)
2. Combine dry ingredients in the bowl of a food processor or mixer and set aside
3. Combine wet ingredients and mix until blended. Add wet ingredients in food processor over dry ingredients. Pulse until well combined. Dough will be a slightly sticky mass
4. Allow to sit for at least 30 minutes for the flour to absorb some of the liquid. If the dough is still wet, knead in a little more teff or buckwheat flour. It should NOT be wet to the touch
5. Roll out to about ⅛" on a sheet of parchment. With a knife, score dough into a Graham-cracker-sized grid (or cut with round cutters for another look). Dock dough (make holes in dough) with a fork or docker. Transfer to a sheet pan
6. Brush surface with water and sprinkle with rapadura or sugar. Allow to sit for 5 minutes
7. Bake in a 325º oven for 25-30 minutes or until dry. Do not burn - very bitter if overcooked
8. If you want to cut shapes, while still hot cut with a shaped cutter or a knife
9. Let cool

*For drier Grahams (for crumbs to make a crust, etc.) place back in oven when cool & allow to dry out