Healthy Treat for Today: Homemade Whole Wheat Graham Crackers!
ByHere’s the promised graham cracker recipe! These crackers are crunchy-crispy…and taste SO GOOD! Oh, I hope you love them like we do!
Okay, and if you love the Honey Graham Cracker recipe, you’ll LOVE the fact that you can also make CHOCOLATE Graham Crackers!!! Just add 1/3 cup cocoa to the recipe. YUM!!!!
Whole Wheat Honey Graham Crackers
2 ¼ cups whole wheat flour
½ cup rapadura or sucanat (dehydrated cane sugar juice)
1 t. baking powder
½ t. baking soda
½ t. salt
¼ t. cinnamon
4 T. honey
¼ c. water
1 t. vanilla
1 stick butter, melted
1. Preheat oven to 350 degrees.
2. Melt stick of butter in a pan on the stove. Set aside.
3. In a mixing bowl, stir together the flour, sugar, baking powder, baking soda, salt and cinnamon.
4. Add the liquids: honey, water, vanilla and melted butter.
5. Stir well until a nice ball of dough is formed.
6. Cut two pieces of Parchment paper the size of the cookie sheet.
7. Lay one piece of parchment paper on the cookie sheet.
8. Place the ball of dough on the parchment paper.
9. Lay the other piece of parchment paper on top of the ball of dough. Squish dough down a little with your fist.
10. Use the rolling pin to roll the dough between the pieces of parchment paper. Roll until the dough covers the whole cookie sheet.
Malachi is finishing up the rolling for Mama!
11. Remove the top piece of parchment paper. Cut rolled dough into 2 inch squares, or cut shapes with cookie cutters, being sure to separate the shapes from the surrounding dough a little.
Here’s a shot of the chocolate graham crackers
cut into squares and ready to bake.
Malachi is using little cookie cutters to make “animal crackers”!
12. Bake in oven for 18 minutes.
13. Turn oven off, but leave crackers in the oven to get crisp.
14. Remove from oven after 30 minutes to one hour. Break graham crackers apart.
15. Store in a air tight container.
Here’s a plate of the Chocolate Graham Crackers.
(Got milk?)
My kids get SO EXCITED when I make these! They are a GREAT snack to have on hand! Try them and see what you think! :)
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This post is linked to Kitchen Stewardship.
Thanks for the recipe! We loved the graham crackers! I posted a link to your recipe from my blog.
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I tried something a little different this time. I divided the dough in half and am cooking it in two batches. I prefer my crackers to be a little more thin. I tried to adjust the cooking time. They’re in the oven crisping up.
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I have GOT to try these. My son loves graham crackers and I really want to make my own.
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I have been looking for a recipe to make my own graham crackers. I love eating them and will go through a store bought box in no time. Making my own will be so much better and healthier. Thanks!!
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I made these today and they are so yummy. I used part white flour and part white whole wheat flour and I also used brown sugar in place of the rapadura and they turned out really good. Thank you for the recipe.
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Have you ever tried freezing these? Do you know how long they keep in an air tight container?
Thanks!
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Laura Reply:
March 31st, 2010 at 7:49 am
I haven’t, but I’m sure they’d keep for a long time in the freezer. I’ve kept them in a jar on top of my fridge for over a month before and they do great!
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What’s the advantage of using sucanat over honey? Could I use honey in your recipes containing sucanat. I’m excited to see this recipe, I’ve been wondering how to make graham crackers w/o lots of junk in them!
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Laura Reply:
April 19th, 2010 at 9:33 am
No advantage necessarily…I just like that sucanat substitutes one for one in other recipes and I like baking with it. You certainly can use honey instead
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Made these yesterday and they were a huge hit! I’m thinking about mixing in some marshmallows and chocolate chips and turning them into “s’mores cookies” Not healthy, but sounds so good! Thanks for the recipe.
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these were so delicious!! my kids loved them and they are super picky! so happy to find recipies for making my own snacks and not buying processed stuff. yum!
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I know that you grind your flour, but I have started using “graham flour” that is whole wheat from King Arthur or Bob’s Mill and it makes them so much more like the store bought ones.
I make these every week. Thanks for the recipe!!!
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A friend of mine told me about your recipe for homemade graham crackers – I made them yesterday for a preschool playgroup and they were gobbled up in no time! I couldn’t find sucanat in the grocery store, so substituted with organic evaporated cane sugar.
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These are AWESOME! Thanks so much for the recipe. We also tweaked them a bit. My boys like to pretend they are making the Gingerbread Man, so they get to each use a gingerbread man cookie cutter. I like to use a small cookie cutter (about the size of a teddy graham). It takes a little while to cut them out, but they don’t take long to bake and crisp. This is an easy and portable snack. I’ve found that it’s easiest to roll in batches between plastic wrap.
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I have made these crackers several times now, and my boys LOVE them! The first time I made them I cut them before baking and found that they baked together and were difficult to break into squares. The next time I made them I forgot to cut them before baking, so I used a pizza cutter and cut them into squares when they finished baking and then slid them back into the oven to crisp up. So easy!
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Definitely looking forward to making these. I’m so glad I found this. Thank you for the recipe! :)
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So yummy! I made a batch last week and they made the best graham cracker crust ever. I think I’ll be making these a lot. Way better than store bought.
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I’ve made these, and they’re delicious. My question is can I use the raw dough to make the graham cracker crust that is normally called for in cheesecake recipes? Instead of the usual method of crushing the cookies, adding sugar and then melted butter…as the sugar and butter are already part of the ingredients. Has anyone tried this? Not only do I save time, but also I cut out the extra calories as there will be enough with the cheesecake filling.
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Laura Reply:
August 27th, 2010 at 8:03 pm
I think I’d probably bake them, then crush them, but not add the extra butter and sugar. They’d be sweet and buttery enough…but I would bake them first so you’d have the crunchy consistency of a graham cracker crust.
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