Original recipe from Country Life Vegetarian Cookbook.
Modified by Wardee Harmon.
*The pictured graham crackers are not cooked yet.
This is a recipe I have not yet converted to be a soaked grain recipe. Soaking grains neutralizes phytic acid, which otherwise would get in the way of mineral absorption. I am not sure that this recipe can be converted however, as there's no liquid besides the sweeteners, to use for a soaking stage. Therefore, I recommend using 2 to 2-1/4 cups of sprouted flour (spelt or wheat) in place of the oat flour and pastry flour. Please note that I have not tested this yet! :D
Whole Wheat Graham Crackers https://traditionalcookingschool.com/food-preparation/recipes/whole-wheat-graham-crackers/