Whole Wheat “Honey” Graham Crackers

I’ve never had “homemade” graham crackers before, just the store-bought kind. And those were good, at least I thought so…but I stopped eating them a long time ago when I started my “healthy” lifestyle. Well long story short, these are by far better than any “boxed” variety of graham crackers you can find! AND they aren’t filled with questionable ingredients {Soybean Oil and/or Partially Hydrogenated Cottonseed Oil, High Fructose Corn Syrup} etc.

So these graham crackers are something I can feel good about treating my children to occasionally.

  • 2 1/2 cups whole wheat pastry flour, plus more as needed (about 4 to 6 Tbsp.)
  • 1/2 cup rapadura or sucanat
  • 1 to 2 teaspoons cinnamon, to taste (I used 2 tsp.)
  • 3/4 teaspoon unrefined sea salt (reduce if using salted butter)
  • 1/2 cup (1 stick) butter, cold and firm, cut into cubes
  • 2 Tablespoons raw apple cider vinegar
  • 4 Tablespoons raw whole milk
  • 2 Tablespoons pure vanilla extract
  • 1/3 cup raw honey
  • 1 teaspoon baking soda

In the container of food processor – pulse together 2 1/2 cups flour, sugar, cinnamon, and salt to combine.

Add in butter and process until mixture resembles a coarse meal.

In a small container – mix together vinegar, milk, and vanilla. Add this to the flour mixture and process briefly to mix.

With machine running, add the honey in a steady stream. Stop to scrape down, processing again to thoroughly mix.

The mixture will be quite sticky. Add in extra flour, 1 Tbsp. at a time (upto 6 Tbsp extra, or more) , until dough forms a ball in the food processor.

Remove the sticky ball of dough onto a piece of plastic wrap. Wrap tightly and leave on counter overnight, 7 to 8 hours.

After 7 to 8 hours, knead in the baking soda until completely combined.

Pat dough into a rectangle about 1-inch thick. Wrap in plastic tightly and place in fridge to chill for a few hours to firm up.

Preheat oven to 350F. Line baking sheet(s) with parchment paper, set a side.

Divide dough into 4 pieces by cutting it into quarters with a knife. Take one piece of the dough and roll 1/8-inch thick on a floured and/or parchment paper-covered surface.

Cut dough into squares using a pizza cutter (or into your favorite shapes with cookie cutters). If making “square” shapes, poke holes in dough using a wooden skewer. Bake in preheated oven for 10 to 15 minutes, or more, depending on size. Watch cookies carefully, when done they will be golden brown and firm but still just “slightly” soft to the touch…they will crisp up a little when cool.

Makes 4+ dozen, depending on size.

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Disclaimer: The information in this post is meant for educational purposes only. It is not intended as a substitute for professional medical advice. None of the opinions are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider.


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Comments

  1. Shannon,

    Thank you so much for this recipe!!!

    My 2-year old and I made these together yesterday (with heart-shaped cookie cutters) and they were all eaten within 18 hours. Our new family favorite! It’s so easy, too!

  2. Do you soak your wheat before grinding it? Or does the vinegar and leaving it out overnight neutralize the enzyme inhibitors?

    I am SO grateful for your website. I have started changing my families diet, but graham crackers is something they have missed VERY VERY VERY much.

    • I soak “after” grinding.

      It is the vinegar and the time leaving it out on the counter that will neutralize the phytic acid and enzyme inhibitors.

      I am so glad you enjoy the web site. And I am most certain your family will enjoy the graham crackers…I know my kids LOVE them! :)

  3. Tessa, Nancy,

    I am so glad you enjoyed them! We enjoy them very much here as well…especially the children :)

  4. Thank you so much for this wonderful recipe! I made it today and the whole family loved them! God is so good!!!

  5. We made these this morning and they are delicious!

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