Comments on: Healthy Treat for Today: Homemade Whole Wheat Graham Crackers!

By: aprilApril

aprilApril — Fri, 23 Dec 2011 01:26:31 +0000

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.

By: Kristi W.

Kristi W. — Mon, 12 Dec 2011 01:50:53 +0000

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!

By: Bea Ward

Bea Ward — Fri, 09 Dec 2011 14:38:39 +0000

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!!

By: Kirsten

Kirsten — Fri, 09 Dec 2011 01:19:53 +0000

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! ;-)

By: Bettina

Bettina — Mon, 21 Nov 2011 17:17:05 +0000

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.

By: LindseyforLaura@HHM

LindseyforLaura@HHM — Thu, 10 Nov 2011 14:24:26 +0000

Yes, that should work out ok. Let us know how it goes! :)

By: Kim McDonald

Kim McDonald — Mon, 07 Nov 2011 21:07:34 +0000

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!

By: Lori

Lori — Thu, 03 Nov 2011 14:28:58 +0000

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.

By: Laura

Laura — Thu, 22 Sep 2011 13:01:45 +0000

Sorry about that, I need to edit the recipe! One stick equals 1/2 cup. :)

By: Katlin

Katlin — Thu, 22 Sep 2011 11:49:26 +0000

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!!