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 sucanat (dehydrated cane sugar juice)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
4 Tablespoons honey
¼ cup water
1 teaspoon vanilla
1/2 cup 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, sucanat, 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! :)
I’ve made them a few more times, never using the two parchments. I roll the dough on a pliable ‘slab’ (Tupperware) to exactly the size of the baking sheet. Measure this with one parchment, simply cut excesses off and place them where missing. It neither sticks to my rolling pin (ca 100y old, wood) or heavily to said slab. Place the parchment on the baking sheet. Quickly flip the slab onto it so that the dough lies EXACTLY in place. Gently roll the slab off, letting the dough fall onto the parchment–no tool needed. Admittedly, this requires fairly long, adults’ arms and large hands.
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I love this and I am going to try this as soon as my graham crackers run out in the pantry! I love your recipes and would love to share your site on my blog. I have lots of followers who would love your healthy treats. Would you mind If I used this recipe and promoted your blog on mine? Have a blessed day,
hope to hear from you soon.
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Laura Reply:
March 22nd, 2012 at 7:34 pm
I don’t allow my recipes to be printed on other blogs, but you are welcome at any time to link to specific recipes on my blog. Thanks – glad you like the recipes enough to share them!
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I have made these a few times, yum! My kids and my husband love them. So, I decided to try the chocolate version today. Do you have to add extra liquid? The dough seemed drier and crumbled easier.
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LindseyforLaura@HHM Reply:
June 2nd, 2012 at 6:53 pm
You shouldn’t have to add any, but it is worth a try to see if it turns out better.
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I really like this recipe and would love to make it buy I was wondering if there is anything else I could use in subsitute of sucanat?
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Laura Reply:
May 17th, 2012 at 2:37 pm
Brown sugar will work just fine. :)
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We love this recipe! It’s our second time making it and all of our kiddos gobble it up! And I love munching a bit of the dough as i make it :)
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Hi! I really want to try these out but have a few questions. Have you tried a soaked version by chance? Also, what about maple syrup, honey or coconut sugar in place of the sucanat? Also, what about using graham flour?
Thanks!
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Laura Reply:
June 25th, 2012 at 5:54 am
I have tried a soaked version, using the melted butter and some buttermilk. It worked okay, but not great. I’d say try honey in place of the sucanat, and then maybe use extra flour if needed. I’ve never tried graham flour so I can’t say for sure on that one!
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Wow, delcious recipe again. The kids gobbled them up and everyone is impressed with my baking skills. ;)
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Where do you find sucanat? I have agave and rapadura, but have never seen sucanat…that I know of.
Csnt wait to make this…my family goers thru graham crackers amongst
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Laura Reply:
August 27th, 2012 at 7:37 pm
Ah, rapadura and sucanat are the same things- just called different names! I just happen to have easier access to sucanat! :)
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So which is the better substitute for sucanat-honey or brown sugar? And is it a straight substitution or do you need more/less of the substitute?
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Laura Reply:
September 13th, 2012 at 5:30 pm
I’d go with brown sugar, which would be a straight substitution.
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could you use maple syrup in place of the honey?
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LindseyforLaura@HHM Reply:
October 18th, 2012 at 10:30 am
Yes!
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How long do these keep? Would I be able to make the dough and freeze it to have on hand? Also, we are dairy free, would coconut or another oil work in place of the butter? Thanks. I love the recipes I find here!
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Kristi W. Reply:
January 15th, 2013 at 11:58 pm
We are dairy free too and I made these with coconut oil (the expeller pressed kind without the coconut flavor). They turned out really good. I haven’t tried freezing the dough, but it could work. Good luck!
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Sarah Reply:
January 16th, 2013 at 11:22 am
Thanks!
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Laura Reply:
January 16th, 2013 at 1:13 pm
You could make the dough then freeze it, but I think it would work better to make the graham crackers then freeze them already made. I agree – use coconut oil instead of butter! :)
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Sarah Reply:
January 18th, 2013 at 12:31 pm
Oh, that would be even better. I thought it might get soggy then, but if that works, fantastic!
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I love the looks of this recipe, but every cracker recipe I try disappoints when I try to store them. They’re all delicious the day of, but seem to go mushy when stored… Any tips for storing crackers?
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LindseyforLaura@HHM Reply:
March 11th, 2013 at 12:49 pm
Laura has always stored hers in a jar or a baggie and it has never become mushy…Hope that helps! :)
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This looks delicious and I will be trying it very soon. I tried another recipe and am not thrilled with it.. So, I have a question or 2. Can one use all sugar and no honey? Can one use just plain organic sugar in place of the sucanat.. they are very nearly the same thing. Could one substitute molasses for the honey? Thank you so much for the recipe and for whatever reply you make…
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Laura Reply:
February 23rd, 2013 at 11:11 am
Sucanat is an unprocessed form of sugar, and yes, they can be substituted for one another! Molasses would also work fine to replace the honey. :)
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We just made these for he first time. My kids love to “help” in the kitchen so it was a good bonding opportunity as well. Jut curious how thin you roll your dough? Also does the amt of time I. The oven with it off dictate how crunchy they are? We used trivia + molasses to make a substitution for the sucanat. We used 3.5 tbsp of truvia and 1/2 tbsp of molasses to equal the sweetness of 1/2cup of brown sugar (a conversion I found online). They seem sufficiently sweet. Thanks for the recipe. Looking forward to using this in lots of ways!
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In your previous recipe for wheat thin crackers, you recommended not leaving the crackers in a turned-off electric oven to finish.
Does this same advice apply for the graham crackers? My stove is electric. Thanks.
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Laura Reply:
April 20th, 2013 at 8:49 pm
My stove is electric and I usually leave them in the oven to crisp up after I’ve turned it off. :)
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