These crackers are a pretty good substitute for their wheat cousins. More dense and more filling, they would make a nice lunch paired with some apple slices and nut butter with a tall glass of raw milk. Of course, you can totally feel free to squish some dark chocolate and homemade marshmallows between them, or even use them as a base for an ice cream sandwich!
The toughest part of this recipe is rolling the dough out thin enough. Thicker crackers will be more on the soft side, like a graham cookie. I’ve adapted this recipe from The Joyful Abode.