Rawlicious Graham Crackers

recipe from Creative Health Institute (CHI)


  • 1 ½ cups sprouted buckwheat groats (soak for 24 hours and then sprout for another 24 hours)
  • ¼ cup olive oil
  • 2/3 cup carrot pulp
  • 2/3 cup soaked flax seeds
  • ¼ cup water
  • ½ cup honey or maple syrup
  • Cinnamon to taste


      In blender, combine groats, olive oil, carrot pulp, flax seeds and water. Scrape side often using a spoon or rubber spatula.
      Cover dehydrator tray with Teflex or parchment paper.
      Spread the dough mixture out on dehydrator tray. You can use a spoon to transfer the dough and then use wet hands to spread the mixture evenly.
      Dehydrate the cracker at full heat for 1 hour then turn down to 110 degrees for 7- 8 hours.
      Transfer the cracker to a mesh dehydrator tray and dry for 10 -12 hours checking occasionally to see if it is fully dry.
      Brush honey or maple syrup on cracker and sprinkle with cinnamon (to taste) and place back in the dehydrator for 2 hours.
      Store in sealed plastic bag and keep on the counter.

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