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

By: Laura

Laura — Thu, 17 May 2012 20:37:50 +0000

Brown sugar will work just fine. :)

By: Zena

Zena — Wed, 16 May 2012 12:09:14 +0000

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?

By: Jodie

Jodie — Wed, 25 Apr 2012 18:10:48 +0000

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.

By: Laura

Laura — Fri, 23 Mar 2012 01:34:30 +0000

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!

By: Janelle

Janelle — Thu, 22 Mar 2012 18:14:06 +0000

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.

By: Bettina

Bettina — Sun, 12 Feb 2012 12:11:18 +0000

Kirsten,
German recipes usually suggest to let a whole grain dough set in the fridge
for at least an hour, but also over night is OK–and it works here.
I imagine this corresponds to soaking when there isn’t enough liquid to do so.

By: Bettina

Bettina — Sun, 12 Feb 2012 12:01:08 +0000

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.

By: April Smith

April Smith — Sun, 12 Feb 2012 00:12:24 +0000

My daughter just made some. She used regular flour and brown sugar instead of sucanat. She used exact amounts on everything, and when she was done mixing the dough by hand (it was very sticky) she plopped it on a piece of foil the size of my rectangular pan that I had sprayed with Pam. Then I put another piece (sprayed) on top and she rolled them with a rolling pin to the size of the foil. Then she cut them in about 2 inch squares with a pizza cutter (taking the top foil off first). Then we put foil and all on top of the sheet pan and baked them for the 18 minutes, and then turned off hte oven and left them in there for 22 minutes. They were PERFECT! Try it that way:)

By: April Smith

April Smith — Sun, 12 Feb 2012 00:03:07 +0000

I just want to know how anyone could keep these over a day! They are so amazing!!!! Thank you for the recipe!!!

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.