Ingredients

• 2 1/4 cups organic whole spelt flour (see note below about sprouted flour)
• 1/3 cup rapadura (or sucanat)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/4 tsp cinnamon
• 1/2 cup butter, melted
• 3 tbsp pure honey (I prefer sage honey due to its mild flavor)
• 1/4 cup water
• 1 tsp pure vanilla extract

Instructions

1. In a large bowl, add melted butter, honey, water and vanilla and whisk well to combine.
2. In a smaller mixing bowl, combine the flour, rapadura, baking powder, baking soda, salt and cinnamon. (If making Chocolate Grahams, add 5 tablespoons of unsweetened fair trade cocoa powder.)
3. Add the flour mixture to the melted butter mixture and mix well using a large spoon. Cover and chill dough for at least 30 minutes in frig (but no longer than 12 hours).
4. While you’re waiting for the dough to chill, cut two large pieces of parchment paper for rolling out the dough, and one sheet to fit your baking sheet.
5. Once dough is chilled, preheat oven to 325 degrees.
6. Place dough on one large sheet of parchment paper on your countertop and flatten slightly using your hand. Then, place the other piece of large parchment paper on top of the flattened dough.
7. Use a rolling pin to roll the dough between the two pieces of parchment paper. To make these honey grahams crisp and crunchy like a cracker, be sure to roll the dough out thinly and evenly (to about an 1/8-inch).
8. Use a pizza cutter or knife to trim the rolled-out dough into a large rectangle. Then cut the rectangle-shaped dough into 2x3-inch rectangles and poke with a fork in center of each cracker. Or you can use your favorite cookie cutters to make fun-shaped cookie-crackers.
9. Gently transfer cracker cut-outs to the parchment-lined baking sheet to ensure cookies bake evenly. (You may need to use a metal spatula to lift the cut-outs so they don’t lose their shape.)
10. Bake for 9-12 minutes. Remove from oven and allow crackers to cool slightly on baking sheet. Then, transfer them to a wire rack to cool completely. (Please note: Smaller-sized cookies may require less baking time. Likewise, larger-sized cookies may require longer baking time.)
11. For crispier cracker-like cookies, once baking time is completed, open oven door and check cookies for doneness. If cookies are done, turn off the oven and leave the oven door open just a bit to allow some of the heat to escape. Allow cookies to remain in warm oven for an additional 6-10 minutes. Then remove from oven and transfer cracker-cookies to a wire rack to cool completely.
12. Store in an airtight container for up to one week in pantry, or in freezer for one month.

Notes

Ingredients

Step One: Soaking Oats
• 1 1/2 cup organic GF Rolled Oats (not quick-cook)
• 2 tbsp ground buckwheat groats (*see note below)
• 1 1/2 tsp raw apple cider vinegar (or fresh-squeezed lemon juice)
• Pinch of Celtic sea salt
Step Two: Cooking Oats
• 1 1/4 to 1 1/2 cups filtered water
• 1 ripe organic pear, cored and cut into bite-size chunks
• Unsweetened almond milk or raw whole milk
• Raw honey

Instructions

Step One: Soaking Oats
1. Place above ingredients into a ceramic (or glass) mixing bowl or jar.
2. Add enough warm filtered water to completely cover the mixture by an inch or two. Mix well to combine.
3. Cover and place it in a warm area of your kitchen for 12-24 hours.
Step Two: Cooking Oats
4. Once soaking time is completed, drain oat mixture in a fine-mesh strainer and thoroughly rinse.
5. Add drained oat mixture to a medium saucepan. Add water and bring to a simmer over medium heat. Stir frequently and continue to simmer, until oatmeal is cooked to desired consistency (about 3-4 minutes).
6. Divide oatmeal evenly among 2-3 bowls. Top with pear chunks, a splash of milk and drizzle of honey. Yum!

Notes