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Homemade Graham Crackers

Ever bought a base ingredient, gotten home and then thought “Ummm….what do I even do with this?”. Oh sure, I am probably the only one…hah. Anyhow, I came home with a bag of Bob’s Red Mill Organic Graham Flour when I had visited the factory store. So I looked up what graham flour even was and it wasn’t anything crazy – nope it is just a very rough grind of whole wheat flour, Dark Northern Spring Wheat. It is intact flour, with all the parts (unlike AP flour). The grind came from Sylvester Graham a long time ago – who had some great ideas (such as eating a diet of whole grains, lots of sleep) and some wack-a-doodle ones – the best being that eating graham heavy bread and crackers would suppress certain “urges” (if ya get my drift that is…). Apparently the fiber did wonders – hah! (OK, go Google the full story if you want some laughs)

So what better treat to attempt than homemade graham crackers? Well, at least Walker thought it would be fun if Mommy made him them. Don’t worry, he helped me eat them as well!

Walker watching over Alistaire while I baked him goodies. Most likely bragging that he can eat goodies and that babies can’t.

Do these taste like ones from a store? No, they don’t. And that was my goal. These have body. They taste rustic and hearty. Will kids love these? Yes, if your kids eat whole wheat. No, if your kids only get white flour. They are not dry like commercial ones. And the ingredient list of a certain well-known brand is quite scary (lets call them “HM”). It is 2012 – and they are still using partially hydrogenated oils and HFCS!

Ingredients: UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), SUGAR, GRAHAM FLOUR (WHOLE GRAIN WHEAT FLOUR), SOYBEAN OIL AND/OR PARTIALLY HYDROGENATED COTTONSEED OIL, HIGH FRUCTOSE CORN SYRUP, HONEY, MOLASSES, CORN SYRUP, CALCIUM CARBONATE (SOURCE OF CALCIUM), LEAVENING (BAKING SODA AND/OR CALCIUM PHOSPHATE), SALT, CINNAMON, DEXTROSE, NATURAL FLAVOR.

Homemade Graham Crackers

Ingredients:

  • 2 cups Graham Flour
  • ¾ cups white whole wheat flour
  • ¾ cup all-purpose flour
  • 2 Tbsp arrowroot powder
  • ¾ tsp baking powder
  • ½ tsp sea salt
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ½ cup canola oil
  • ½ cup original almond milk
  • 1/3 cup molasses
  • ¼ cup agave nectar or honey (non-vegan)
  • ½ tsp pure vanilla extract

Directions:

Whisk the dry ingredients together in a large mixing bowl, add the oil and work till crumbly.

Whisk the wet ingredients together, add to the dry and stir until mixed. Place the dough on plastic wrap or parchment paper, shape into a disc and wrap up, refrigerate for 30 minutes.

Preheat the oven to 300°. Cut two sheets of parchment paper the length of a large baking sheet, place the cold dough on one, cover with the second. Roll out between the two sheet until about 1/8″ thick or so. Peel off the top sheet and transfer the bottom paper and dough to a baking sheet. Trim the dough to fit the sheet, then trim the parchment paper. Tidy up the edges, making a large rectangle. Save the scraps. Use a dough scraper or pizza cutter and cut 2″ squares. Use a fork to gently prick holes on each square. Bake for 25 minutes. Take out and let sit for 5 minutes, gently recut the lines with a pizza cutter.

Repeat the procedure with the remaining dough, bake as with the first.

Allow each sheet to cool fully on wire racks. Once cool break apart and store in airtight containers.

I got 59 crackers. Walker ate a ton of them. It was a success.

~Sarah

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Comments

  1. Yum! I’m really enjoying your blog and have nominated you for the Kreativ Blogger Award – just follow this link – http://lucysfriendlyfoods.wordpress.com/2012/04/25/kreativ-blogger-award-2-nominations/. I know it’s a bit of a chain letter but hopefully it’ll bring in more readers!

  2. Very cute crackers!

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