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1 cup buckwheat flour
1/2 tsp baking soda
1/2 tsp cinnamon

1/3 cup evaporated sugar cane juice (any sweetener can be used)
Pinch of salt
2 tbsp coconut oil or butter, room temp.
1/2 tsp vanilla extract
1/4 cup water or milk, soy or almond milk

Making the crackers:

Place dry ingredient in food processor and whirl to blend. 

Add coconut oil or butter and whirl until it is incorporated into dry ingredients. It will be kind of sandy or gritty feeling. Add vanilla and then add water gradually until the dough feels like wet sand. It should hold together, but not be real wet. It will feel sticky and kind of gritty. Gather dough into a ball and then flatten into a disk, wrap in plastic, etc. and refrigerate at least 30 minutes or until it is firm enough to to roll out.

By hand:

(Or cream oil/butter and sugar, add vanilla. Then add dry ingredients and water gradually.)

Preheat oven to 275.

Place dough on lightly floured parchment paper and top with another sheet of parchment paper or plastic wrap. ( I think plastic works better) Roll out as thin as possible, about an 1/8” . Cut dough into desired shapes with cookie cutter or knife. Using a thin metal spatula or metal dough scraper transfer the crackers to a cookie sheet. Prick the surface several times with a fork. If you can't get the dough off the parchment put the whole sheet with cracker dough on the cookie sheet and bake them on the paper. However for even baking you will want to separate them when they start to firm up.

Bake at 275 for 10 minutes, rotate the pan 180 degrees and bake for another 10 minutes. Raise the heat to 325 degrees and bake at 5 minutes increments watching to make sure they don't burn. This could take another 15-20 minutes depending on the oven or the thickness of the crackers. They should be brown top and bottom, dry to the touch and make a tapping sound when you tap the top of the cracker. Better to under bake a bit than over bake as they will crisp up while cooling on the cookie sheet.

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GRAINS: Buckwheat,