We buy very little processed food in our house. I actually can’t remember the last box of crackers, cereal, etc that I bought. I make all of our cereals, breads, dinner rolls, cookies, cakes, puddings, etc from scratch. That way I can keep as many artificial flavors, colors, and preservatives out of our systems. Graham crackers are something I do love however and I have no clue why it took me so long to make them. They are SO easy and I love that I can play with the flavors. They are 100% whole wheat and 100% delicious!
Whole Wheat Graham Crackers:
makes 18 “sheets” or 36 half sheets (more or less depending on how thin you roll)
1 cup + 2 Tbs whole wheat flour
4 Tbs butter
1/4 cup brown sugar
2 Tbs honey
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1-3 Tbs milk
1 tsp coarse sugar (for sprinkling on top)
Melt butter. Add brown sugar, honey, milk, and vanilla. In a separate bowl mix together flour, cinnamon, baking powder, baking soda, and salt. Mix wet and dry together. Add milk little by little until dough comes together into a ball. Dough should be thick (like the consistancy of roll out sugar cookie dough).
Roll out between two silpat sheets. Roll it very thin. It should cover almost the entire silpat. Sprinkle on sugar and push down into the dough a little. Try not to have the edges thinner than the middle or else the edges will be crunchy and the middle ones will be softer.
Use the backside of a butter knife to gently cut the dough into squares. Wet the knife a little to make it slide easier without getting caught up in the dough if you need to. You can also very gently use a pizza cutter but dont cut up your silpats. Poke little holes in each cracker with a fork. If you dont have silpats use parchment paper or cooking spray. I cut them into roughly 30 squares which are quivalent to about 1/2 sheet of a store bought graham cracker.
Bake at 350F for 15-20 minutes. If you like your graham crackers a little softer, do 15. If you like crunch, go for the full 20. Also, the thinner you roll them out, the crunchier they will be. I roll mine very, very thin and cook them for 17 minutes..
For more even cooking, take them out after about 10 minutes, spread them out, and put them back in for the remainder of the time. It helps with more even cooking so the egde pieces dont brown faster than the middle ones.
Cool on a cooling rack.
Variations: Use recipe above but make given changes.
Molasses: substitute molasses for the honey. This also makes them baby friendly since infants under 1 can’t eat honey, even when baked.
Chocolate: Add 2 Tbs dark chocolate chips to butter and melt them both together. Add 1/4 cup cocoa powder to dry ingredients and only add 1 cup whole wheat flour, not 1 cup + 2 Tbs.
Honey Almond: Substitute 3/4 tsp almond extract for the vanilla extract.
I think my favorite are the molasses, they reminded me of christmas molasses cookies. Alyssa’s favorite are the chocolate. They remind me of the really crunchy egde pieces in a tray of brownies. Having them being baby friendly is also nice since Cassidy is a little mooch these days and always wants a bite of what I am eating.
I have been a graham cracker making machine lately :). They are truly addicting, beware.
Nutritional information: (for the equivalent of 1 “sheet” or 2 crackers)
Sodium: 86 mg (4%)
Carbohydrates: 10 g
Sugars: 4 g
Protein: 1 g