Vegan Vegetarian Cooking School

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Hiking Crackers

From the bread and cracker cookbook, Healthy Home Cookin Vol. 7

1 1/2 cups oat flour (grind oats in blender)
1/4 cup ground almonds (or other nut)
1 cup buckwheat (grind in blender)
1 tsp sea salt
1/2 to 1 cup water, as needed
1/4 cup almond butter (or non-hydrogenated margarine)

Combine water and almond butter well. Mix all ingredients thoroughly. Roll out until very thin (1/16”) on a cookie sheet. Cut into squares and bake at 375°F for 8 to 12 min or until golden brown.

More easy to digest, gluten free recipe in our complimentary cookbook -- FREE Vegan Allergy Cookbook -- Wheat free, gluten free, soy free, yeast free, sugar free, and almost oil free. Click here!

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