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! :)
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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Laura, Hi I know in a few recipes you mention soaking the dough ahead of time, is there a way to adapt this recipe and your strawberry bread recipe to a soaked recipe? Thanks
Katie
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Laura Reply:
September 11th, 2010 at 8:12 pm
I’ve not tried soaking this recipe or the strawberry bread. I think there is a way, I’d just need to play and figure it out. If ever I do and it WORKS, I’ll be sure to update the posts.
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BeckyOto Reply:
July 23rd, 2011 at 3:50 pm
Hi Laura!
I was wondering if you ever had a chance to try these soaked? My hubby’s going on a road trip next week and these would be a good snack so if I have time I want to make a stab at it.
Figured I would ask before I do. :)
Becky
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Thank you SO much for sharing this recipe! I stumbled upon it by accident a few months ago and have been making them ever since. My boys love them (I have four too!) and it had never occurred to me to make my own. I linked to this post from my blog today, because I wanted to share your wonderful recipe. Love your blog and thanks again!
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Could i use regular sugar instead of the cane sugar juice extract?
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Laura Reply:
November 4th, 2010 at 12:01 pm
Yes, just sub one for one.
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Laura,
Which is better to use sucanat or rapadura? I’ve never cooked with them. And is organic pure cane sugar the same?
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Laura Reply:
November 24th, 2010 at 3:28 pm
Rapadura and sucanat are the same thing, Rapadura is basically a “brand name” of sucanat (like a Kleenex is a tissue). :) Organic pure cane sugar is more processed than sucanat/rapadura and therefore not as nutritious. Here’s a post I wrote about different sugars: http://heavenlyhomemakers.com/the-most-nutritious-sweeteners
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Thanks for the yummy recipe. I used half the amount of sugar and honey and they still tasted great. I did add a little more water and I sprinkled cinnamon and sugar on top. My boys (1 and 3) love these treats.
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have you made these with coconut oil? if so how did they turn out? did you alter the amount of fat or just substitute 1:1? thanks
kelly
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Laura Reply:
December 9th, 2010 at 4:02 pm
I’ve not made them with exclusively coconut oil, but I don’t know why it wouldn’t work. Yes, do a 1:1 exchange!
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Could you not pipe (or plop) them onto the parchment paper like you do the vanilla waffers? The consistency of the batter may not allow you to do this but it sounds easier to me.
Just asking ’cause I have not tried either one yet and would like to know. Thanks
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Laura Reply:
December 9th, 2010 at 4:03 pm
I think the dough is too stiff to pipe. Rolling and cutting these isn’t too difficult.
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Delicious!! Thank you for this, my boys have been eating them up. Loved it so much I linked this on my blog to share with others:)
http://chrystal-lewis.blogspot.com/2010/12/homemade-whole-wheat-graham-crackers.html
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Hi. We love these crackers! My daughter (she’ll be three in March)and i bake them often. I’m always trying to add protein where I can so swapped out half a cup of whole wheat flour for chickpea flour. Can also swap out another half cup of ww with amaranth flour too. Also use less sucanant and less honey still yummy.
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I’m going to dip these in chocolate and give them out as Christmas gifts!!
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would i be better off using regular sugar, or maybe agave or just more honey for the sucanat? I don’t have any sucanat on hand..
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Laura Reply:
December 31st, 2010 at 10:36 am
I’d say either more honey or regular sugar – brown sugar preferably since it’s not bleached!
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If I wanted to make these in cinnamon, how much would I add? Also, is organic evaporated cane juice sugar any good?
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Laura Reply:
January 6th, 2011 at 7:33 pm
I’d probably add a teaspoon of cinnamon. Evaporated cane juice sugar is better than regular ol’ white sugar for sure, but it’s still quite processed. Dehydrated cane sugar juice is what I use, which is still brown and a lot less processed.
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If I don’t have parchment paper should I use tin foil on the bottom of the pan or should I just not put anything?
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Laura Reply:
January 17th, 2011 at 2:12 pm
I’d say just butter the pan VERY well…or use waxed paper if you have some!
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will raw cane sugar work for these, or does the sugar crystals need to be smaller?
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Laura Reply:
February 10th, 2011 at 5:12 pm
Yes, it should work fine!
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I am going to make these and blog about them on my site. I LOVE graham crackers but haven’t bought them for a long time since we are trying ot go more homemade. I wondered though do you have a post about agave, what is your opinion of using agave instead of honey?
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Laura Reply:
March 12th, 2011 at 9:25 am
Yes, I addressed agave nectar here: http://heavenlyhomemakers.com/the-most-nutritious-sweeteners. I prefer honey.
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Have you made this recipe to be gluten free?
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Laura Reply:
March 12th, 2011 at 9:23 am
No, I’m sorry that I haven’t. If you figure something out and can share, that would be great!
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What is this roller you have your son using in the picture and where do I find one?
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Laura Reply:
April 5th, 2011 at 4:46 pm
I got that roller from Pampered Chef. I LOVE it!
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if you make them into animal crackers with cookie cutters, do you leave them in the “excess” dough to bake? or do you pull them out like cookies and bake them separately, re-roll the dough, etc? can’t wait to make these with my son!
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Laura Reply:
April 5th, 2011 at 4:47 pm
I think I’d pull them out like cookies, otherwise they’d bake back into the other dough and be hard to break out without making animals legs and ears snap off. So sad! :)
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aprilApril Reply:
December 22nd, 2011 at 7:26 pm
i feel like a loser as so many people have expressed success with these… but they did not work for me. I doubled the recipe and then still had to grind more flour as the dough was so sticky/wet. Then I rolled them out between parchment papers but everything we cut was still too soft to lift off without breaking apart. I gave up on the cut-outs and just tried to make graham squares which then burned during the crisping phase. ugh.
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Very good! The whole family loved them.
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Am I missing something? the picture says chocolate graham crackers, but I only see a recipe for Whole Wheat Graham Crackers!? they do look yummy!! =)
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Sheri Reply:
March 29th, 2011 at 12:36 pm
To make them chocolate, just add 1/3 cup of cocoa. Just pulled mine out of the overn…yummy!
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momx3va Reply:
March 29th, 2011 at 1:25 pm
Thanks!! I can’t wait to try them ~
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Yum, they smell SO good!! :) I’m waiting on them to crisp up… I used Hard White Whole WHeat Flour as it contains the same protein and nutrient value that Red/Brown Whole Wheat does, but is better for pastry cooking etc. I’m SO excited you shared the recipe and I found it! I think it was linked to another blog or something!!
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I’ve made these more times than I can count. I’ve substituted molasses for the honey and I rarely use all the water. I just add slowly until they’re the right consistency. Much crunchier that way. Also, I always double the recipe and they still barely last the week!
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I made graham crackers years ago from a recipie in maybe Laurel’s Kitchen cookbook? – turned out great and used them for a crumb crust. Glad to find this one.
Have you tried to add ginger to these? I love ginger and would like to try a version with some. How would you suggest adding it, what form and amount? Thanks for the great recipe.
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Laura Reply:
June 1st, 2011 at 8:07 am
I’ve not tried adding ginger, but I would imagine about 1/2 teaspoon would do it!
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I knew you had to have a graham cracker recipe around here somewhere. I am SO going to make these this week!
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Laura, how large is your cookie sheet?
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Laura Reply:
July 8th, 2011 at 6:47 am
Probably something like 11×15 or something like that. It’s like a big sheet cake sized pan.
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Our family loves these so much, I’ve featured the recipe link on our site’s “In the Kitchen” page.
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What a great find!! I am trying to get my kids to eat healthier and wanted to make my own snacks. They just love graham crackers, so I am excited to try this. I do have a question, as I read through the old posts I noticed a question on soaking the recipe prior. I am assuming it is the soaking of the grains. Have you tried this? I thought I might use yogurt to soak over night and still use the water the next day when making the crackers. What do you think?
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Laura Reply:
July 29th, 2011 at 8:12 am
I haven’t tried soaking the grains in this recipe. Yes, you could try soaking the flour overnight in a little bit of yogurt then add the remaining ingredients the next day. I would think it should work!
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I made these for my one-year-old yesterday! she and I both loved them! I’ve shared the recipe with friends on facebook and so many are excited to try them! Thanks for the great recipe!
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I just made these and LOVE them. Thanks for the yummy easy healthy recipe!
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How much is one stick of butter?! I’m living in France now and the butter doesn’t come in sticks!! :S
Can’t wait to try these!!
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Laura Reply:
September 22nd, 2011 at 7:01 am
Sorry about that, I need to edit the recipe! One stick equals 1/2 cup. :)
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I just wanted to comment that I love your blog. If I was only able to pick one blog to follow it would be yours. Its funny and informative but you don’t make anyone feel bad if they don’t make things all organic and perfect :) Not to mention all your great practical recipes! This is a great one. I make them into “teddy grahams” with a tiny bear cookie cutter that was given to me. However it takes a very loooong time to do that so today I am using a regular sized car cookie cutter. And I’m going to sprinkle a bit of cinnamon on top. And I have made them using sprouted flour and regular white wheat and they turn out good both ways. This is really the only recipe I like the sprouted flour in so far.
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Could you use soft white and mill it at the pastry setting? That is what is use for a pie crust…it may be too fine for crackers. What are your thoughts? Thanks so much!
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LindseyforLaura@HHM Reply:
November 10th, 2011 at 8:24 am
Yes, that should work out ok. Let us know how it goes! :)
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Kristi W. Reply:
December 11th, 2011 at 7:50 pm
I’m sure you’ve already figured this out, but I like to use soft white wheat in my pastries, so that’s what I did when I made them today. I just ended up using about 3 cups of the flour (it’s so fluffy after milled that I always find I need a little more). They turned out great!
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Wow, so great. I omit the sucanat, and they’re still sweet enough.
Yes, you can put this dough directly into a springform to make e.g. NY cheesecake.
I like to replace butter with 3/4 the volume/weight of oil and maybe a bit of water. It works fine here too.
My European heart even allows me to replace 1/3 of the wheat with rye.
Try also with 3 Tbsp carob plus 2 dried chillies, add maybe 2 tsp more oil.
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Ok, this looks like I’m going to have to try it. I have been looking for a graham recipe that calls for some water. I’ll convert it to a soaked one using either yogurt, kefir or whey in place of it. I’ll just rearrange the mixing of the ingredients and see how it goes… Thanks for the inspiration! God bless you indeed! ;-)
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Bea Ward Reply:
December 9th, 2011 at 8:38 am
Kristen,
Let us know how they do. I tried the other night to soak, I adjusted the water to just a small amout. It seemed to work out, but I totally blew it with the cooking. Burnt!! So, I will be anxious to see your recipe.
They are fantastic cooked normally!! I think I even put coconut oil instead of butter. Thanks again Laura for this recipe!!
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