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.
Yea! I’ve been waiting for this recipe… as my kids are finishing our (hopefully) LAST box of bad-for-you graham crackers. We’re going to give them a try!
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OH, I am super excited… I tried a recipe from another cook book I have, and they were OK to slightly NOT OK! I can’t wait to try these as there are NO Grahm crackers without hydrog. oils… except the Organic ones I buy that are $4+ a box.. OUCH! I will try these tomorrow and let you know how they turn out!
YUMMM!!!!
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Oh yummy! EVERY time you post a new recipe for baked goods it makes me want to go whip it up right then!! We have about 1/2 a box of store bought graham crackers to finish up and you can bet I’ll be trying these – probably the chocolate version!!!
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Oh boy Oh boy Oh boy!!!!
I can hardly wait to try these!!!!!!!
….and chocolate too!! Be still my beating heart!
Every recipe that I’ve tried of yours has been great so I know this will be too!
Thank U so much 4 taking the time to share it with us!
Love the little roller that Malachi is using!
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I can’t wait to try these, too. I’ve never heard of rapadura (sp?). If I can’t find it what can I use that will still be good for you? Thanks!
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Thank you so much!! Your healthy cooking is so encouraging. When I’m drawing a blank for something new to serve, I almost always look here first because I’m pretty sure I won’t have to compromise!
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Oh those look wonderful! I’m currently annoyed that NONE of our many local health food stores carry rapadura. We will probably order it online soon.
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quick question (that I didn’t think of in time for my first comment): I saw that you like the Sally Fallon book “Nourishing Traditions.” What is your opinion of soaking grains and such? yeast vs. sour dough? I tried doing several recipes and we just don’t like them as much. However, I’ve found that some things do better soaked, like muffins and pancakes. I do soak our hot cereals most of the time. But I can’t bring myself to give up our favorite whole wheat yeast bread recipe. Anyway, we have noticed improvement in digestion with just the few things I have changed…I just don’t see the harm in not changing everything… What do you think?
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I can’t wait to try these!
Sara, I use sucanat. I think it’s basically the same thing, plus it’s a little cheaper.
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These sure look like kid would love them! I’m definitely going to try this recipes, especially the chocolate version. My kids love Puffed Wheat Squares, so I’m sure they’ll go for these healthy snacks too. I will have to try to find rapadura, I’ve really never heard of it. Is is possible to substitute cane sugar here?
Thanks so much for sharing!
Joyce
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I too am wondering about substituting with the organic cane sugar that I have a ton of already. I’m also wondering about using graham flour. The graham cracker recipes I have call for graham flour and I have some on hand that is organic. Thanks!
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These look great! I have never heard of rapadura before. Everything else, though, sounds really easy! I’m going to have to give this recipe a whirl!
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For everyone wondering if you can substitute another kind of organic cane sugar for the rapadura…absolutely you can. You can substitute regular white sugar if you want to! I just use and recommend rapadura because it’s such a healthy sugar!
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Thanks, Laura! I have LOTS of organic cane sugar, so I think I’ll use that first.:)
Joyce
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Thanks so much for this recipe!!!! Have I told you lately how much I love your website? You’re helping this mama learn to cook!
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Yum Laura.
These look great! I can’t wait to try them.
Thanks so much for posting.
Stacy
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Goodie…i have been waiting for this one. :)
I’m gonna try it very soon!!!!!!!!!
Love ya!
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My Alex is the biggest graham cracker fan ever! He will just love these. And all of the kids will have such fun helping to make them. Thanks Laura!
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Thank you! You know I am going to have to try this. I made your yogurt and cream cheese this past week and it turned out fabulous and it could not have been easier. Truly, thank you so much for all you do. You have been a great help and source of encouragement for me as I delve into this new world of cooking from scratch.
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I can’t wait to try these. I am going to the natural food store this week and will try to find the rapadura. :D
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Tried ‘em! They’re grrrrrrrrreat!
Kids loved them, perfect for that little sweet treat after a meal and they keep well in a cake plate. I did chocolate (of course) and I’ll try the regular ones soooooon! Thanks Laura!
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Wow! These look great! I’m going to try them substituting Spelt flour as my daughter is gluten-intolerant but can tolerate spelt. We’ve been buying an EXPENSIVE mix from Allergy Grocer for Graham Crackers. YAY!
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I just made these today and they were GREAT! I used Splenda because DH is diabetic and I rarely use regular sugar. I thought I read somewhere that you use the “scraps” for pie crust. How do you store them until you’re ready to use them? Freezer? And do you leave them whole or crumble them? Thanks!
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What size pan did you use? I tried on my large cookie sheet and I had a very hard time getting the dough to reach all the edges. Mine are in the oven now, we’ll see how they turn out! Thanks!
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Mmmmmmm!
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It took me long enough, but I FINALLY made these amazing cookies. They are SO delicious. I like our crackers just a little thinner, so we used one regular sized sheet pan and one small and set the cooking time to 14 minutes. The parchment paper is definitely a blessing!!
These went together quickly and easily. Using the parchment paper and the small hand roller (like the one you have in the picture) made it smooth out like a breeze. THANK YOU for the recipe!! It’s going to be making regular appearances in our house!
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How long will these store in an air-tight container?
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Hi Laura. I got connected to your sight by googling “Soaking oats” I am just getting into changing how/what we eat and your blog has been so helpful.. my one question right now is “Have you made your own granola bars?” And how?? I tried a recipe the other day but I soaked the oats first…which is what I thought you are supposed to do. But they are still so mushy – let’s just say very chewy and sticky! Wondering if you aren’t supposed to soak before making this???? Also, how do you make your oatmeal for breakfast?? I’m sure this is the first of MANY questions! Thanks, Julie
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Hi Laura, lurker here ;-) do you have a SOAKED recipe for graham crackers??
Thanks
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Hi,
These look wonderful. I have a cheesecake recipe web site and of course I use a lot of graham crackers when I make various cheesecakes. I might have to give this recipe a try.
Debbie
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I found these crackers in my search for allergy friendly baking project to do with my class(no nuts, milk or egg). 14 kindergarten students agree that these are “delicious”, “fantastic”, “yummy” and “better than chocolate”. Thank you!
I cut these out with cookie cutters and laid them out as cookies, rather than a sheet of crackers. It was very easy to reroll the scraps and cut out more shapes (though transfering the shapes to a cookie sheet takes a careful hand). The recipe made about 50, 2 1/2″, stars.
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I just baked a batch of these and can’t wait to dig in. My kids will be excited for these tomorrow….might even spread some peanut butter across them. Thanks for sharing, Laura!
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hey there! thanks for this site!! these look so yummy!!! how much is a stick of butter? kind of a dumb question but i dont know haha. Thanks!!
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Laura Reply:
August 2nd, 2009 at 3:05 pm
1 stick of butter equals 1/2 cup.
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Jim Berlin Reply:
January 26th, 2010 at 3:14 pm
I’m on a restricted diet- can one use canola oil instead of butter ? Or something else and come up with the same results?
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Laura Reply:
January 26th, 2010 at 9:39 pm
I’ve never tried oil in place of butter, but I don’t know why it wouldn’t work. You may want to use a slightly smaller amount.
My daughter and I just made these. Yum! Thanks for the great recipe. I’m sure we’ll be making these often.
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Very yummy looking. Can’t wait to try them!
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Just made these and we all loved them. I think my cookie sheet must be smaller because my crackers were kinda thick and a little chewy. Next time I think I’ll use the cookie sheet and a smaller bar pan.
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We make a version of homemade graham crackers as well and they NEVER last very long around here! I love the pictures of your little one’s helping!
Best,
Sarah
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These look great – thanks for sharing!
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How embarrassing that it took over a week to comment on your post! Your site has even changed its clothing since I first popped by. Neat! Graham crackers are tops on my list of a new MFS item to try.
I really appreciate you linking up to the Un-Processed foods Carnival; it will be a valuable resource that I will direct my readers to often!
Thanks, Katie
PS – made the rye sourdough bread into croutons tonight…dense croutons! ;)
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If you opt for sugar instead of the rapadura, do you still go with 1/2 cup? Thanks …
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Yes, you can use the same amount of sugar for the rapadura!
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I just discovered your site last night and love the recipes. I am a SAHM of 2 young girls and love to bake with them. I just put this in the oven after some help from my 2 year old. they smell yummy already – my 3 year old would love them with chocolate so that’s next on the agenda – maybe this afternoon so we have a variety for our playdate today! I subbed sugar in the raw since that’s all i have but need to get some of the stuff you have. sounds good. off to whole foods I go! Thanks – i look forward to trying more of your recipes soon!
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Ok, so looking through your recipes and choosing some to use, I am totally new to rapadura and sucanat. How are they different and what do they replace?
Thanks
Kori
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Laura@HeavenlyHomemakers Reply:
January 29th, 2010 at 2:49 pm
Rapadura and sucanat are basically the same as each other: Dehydrated cane sugar juice. It’s the healthiest form of sugar. Rapadura is a name brand for sucanat, making it more expensive, so I now usually get sucanat.
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I’ve spent the last ten years simplifying my house and am now moving on to simplifying my food. When I saw all the stuff in graham crackers that I didn’t want anymore, I stopped buying them.
Fortunately, I found your wonderful recipes recently. Just made the whole wheat honey graham crackers and added dark chocolate cocoa powder. Also, made peanut butter in the food processor. Both are great!! Thanks :)
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Thank you for this recipe. I am working on simplifying our food choices and I just made this for our freezer cooking/baking day and shared it with my readers! They were very good although next time I will try to roll them out a bit thinner!
http://thriftyjenny.blogspot.com/2010/02/freezer-cooking-day-wrap-up.html
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Oh, I am so excited to try these. I love your Pampered Chef rolling pin. Now you just need a Pampered Chef stoneware bar pan!
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Silly question – I was looking at the Amazon link. Is sucanat like a brown sugar version of turbinado?
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Laura Reply:
February 8th, 2010 at 5:28 pm
Sucanat is “dehydrated cane sugar juice”. It is sugar processed in a way that preserves most of the nutrients. It’s quite a bit more nutritious than turbinado. But, in this recipe, the sucanat could be substituted with brown sugar or turbinado if you like and the result will still taste yummy!
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made these and posted to my blog. thanks for the recipe!
http://grahamsandee.blogspot.com/2010/02/graham-crackers.html
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Next time, I will divide the batter in half, putting half on each pan. I prefer mine a little more thin. They were still quite yummy, though. They were also a super easy recipe.
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I made these today and the whole fmily gave them a thumbs up! I did sprinkle cinnamon sugar on top. Will have to try the chocolate version too. Thank you!
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