Breakfast, Fats, Protein, Raw Foods, Recipes

The Wholey Gramz Crackers

So these little grahams (Gramz) came along totally unintended. But I’m so grateful they decided to debut themselves!

You see, I was actually making a batch of Wholey Cheezitz, but I had extra seeds and buckwheat on the side because my food processor was already packed. I didn’t really feel like soaking more herbs (Not like that takes much effort…), & my taste buds had already  met their savory taste testing threshold.


Note: When you’re creating recipes, you’re literally tasting everything all the time. So eventually, your taste buds reach their limit. At least thats my experience

Naturally, my body was craving something sweet to balance out that savory flava.

Low and behold, Wholey Gramz.


Before the recipe, let me share with you why these crackers are so freakin rad.

Benefits of Wholey Gramz

  1. Rich in protein
    1. If you don’t consume enough protein in your diet, you’ll crave sugar/ carbohydrates. Carbs breakdown into sugar, which turns to fat, which you probably know, or have heard. I hope.
  2. Abundant in healthy fat
    1. We needed fat for our brains, joints, nerves, cells, for everything our body needs to do.
  3. Loaded with minerals
    1. Pumpkin & sunflower seeds are loaded with phosphorus, magnesium, copper, manganese, zinc, potassium,  B6, B1, & Vitamin E.
  4. Anti fungal
    1. Pumpkin & sunflower seeds don’t feed fungus. Neither does Xylitol. Oh, and coconut is an anti-fungal (doesn’t contain fungus + fights fungus) food.
  5. Sugar free
    1. Ain’t no honey, agave, dates, or anything like that. Xylitol’s used for sugar free and anti-fungal purposes.
  6. The PERFECT snack anytime and anywhere
    1. Home, work, at the beach, on an airplane, in your backpack, for your kids.


1 cup sunflower seeds

1 cup pumpkin seeds

3/4 cup buckwheat

1 tbsp Vietnamese Cinnamon

4 tbsp coconut butter

1/4 cup Xylitol

1 tbsp vanilla

1/4 tsp pink salt

Purified water (1 cup, or add as you go)


Soak sunflower, pumpkin seeds, and buckwheat in purified water for 3-8 hours.

Drain and rinse them each thoroughly.

Sunflower & pumpkin seed

Once they’re entirely rinsed, place them in your food processor and pulse with the remaining ingredients until the batter is smooth.


If clumping occurs while processing, add water periodically.  The batter should be thick, while at the same time it should also be “fluid” enough to pulse without any clumping.

Using a rice paddle, smooth out your batter over your flat dehydrator trays. Spread the batter out no more than a 1/4 inch thick.

If you make it any thicker than that, you risk potential mold growth since you’re dehydrating at a low temperature.

Better safe than sorry 🙂

Let your trays dehydrate at 145° over night, or until fully dehydrated.

You can check to see if they’re done by tearing a piece off and taste testing.

FullSizeRender 4.jpg

Taste testing is CRITICAL to every food experiment!

Once they’re done, break them up into pieces, and store in a glass mason jar.

I love to take these little grahams with me as a snack wherever I go! Even if I’m just as home and its post workout 🙂

Enjoy these babes like no tomorrow!

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