Apples And Ginger

Gluten free,dairy free, and sugar free nourishing whole foods to heal and flourish.

What I ate Wednesday and raw graham cracker recipe



For breakfast I had some fresh juice with carrots, celery lemons, parsley, and red cabbage.


For lunch I made a big salad with tomatoes, gojis, my pesto seed crackers crumbled up, onions, lemon, olive oil, garlic powder and salt. I also had an orange, a carrot, seaweed, and a handful of oriental rice cracker/nut mix. I ate this same salad for dinner but I mixed in a few chunks of teriyaki salmon.


For desert I had some raw graham crackers (recipe below) and an apple. My kids LOVED these crackers/cookies. As a kid I liked eating these with butter and as smores when we went camping. I may have to spread some vegan butter on these -yum! (I am a believer in moderate amounts grass fed butter and my kids eat it for dental health but my skin hates dairy so I have to avoid it.)

Raw graham crackers

1 cup buckwheat groats (soaked/sprouted)

1 cup ground coconut shreds

1 cup ground pumpkin or sunflower seeds (preferably soaked/sprouted)

2 teaspoons cinnamon powder

1 teaspoon vanilla extract

1-2 tablespoons raw honey

2 tablespoons water

1 teaspoon molasses (not raw but you can try replacing with lacuma or yacon-these are on my list of foods to try!)

pinch of sea salt

* Mix ingredients and flatten out between 2 pieces of parchment paper and dehydrate for about 24 hours.

* Makes about 8 medium sized crackers (you may want to double or triple the recipe)


2 thoughts on “What I ate Wednesday and raw graham cracker recipe

  1. I’m always intrigued by graham crackers because they’re not available here in Australia, but are ubiquitous in the US. I love this raw recipe!

    • Yeah they are kind of like a cross between a cookie and a cracker. The regular kind sold here is filled with sugar, wheat, and other processed ingredients so it is nice to have a healthier alternative so we can actually eat them instead of always avoiding them.

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