Preheat the oven to 350 degrees.

In a large bowl, whisk together the tigernut flour, brown rice flour, psyllium husks, baking soda, baking powder and salt.

In a smaller bowl, stir together the coconut oil, maple syrup, honey, almond milk, and vanilla extract.

Add the wet ingredients into the dry and mix until combined. It will be a stiff dough, so you may need to get in there with your hands. Mix until there are no visible streaks of flour.

Place the dough between two sheets of parchment paper and roll into a 1/4-1/8th inch thickness. Peel off the top layer of parchment and square off the edges so you have one large rectangle. Cut the dough into 2 x 3 inch rectangles and prick each rectangle with a fork or bamboo skewer.

Gently pick up the bottom piece of parchment and transfer the graham crackers to a baking sheet. Bake until golden, about 20 minutes.

For soft graham crackers: Remove them from the oven and allow to cool on the cookie sheet for 5 minutes before sliding them off (with the parchment) onto a cooling rack.

For crisp graham crackers: Shut off the oven after 20 minutes and crack the door. Allow the cookies to stay in the off and vented oven for another 10 minutes. Remove and allow to cool on the cookie sheet before removing (along with the parchment) and cool completely on a cooling rack.