Friday, August 12, 2011

Bake On: Second Stop

After making the 1st stop, Carrot Cake Muffin Bars, I decided to try out some Graham Crackers. I had tried graham crackers in the past, but they never came out crunchy like a cracker, more like a cookie. So I gave it another go.

I took the recipe and make it my own, and this is what I came up with:

1 1/2 c. wheat flour
2 T. brown sugar
3 T. honey
1/2 t. baking soda
1/2 t. cinnamon
1/2 t. salt
1/4 c. coconut oil 
2 T. maple syrup (or molasses)
1 t. vanilla
1/4 c. milk

In one bowl, combine the wheat, sugar, baking soda, cinnamon and salt. Make a well in the middle to pour the oil, syrup and vanilla in to. Mix the liquids together a bit, then mix with the dry ingredients.

At this point, you should just start using your hands :) Slowly drizzle the milk in while mixing the all the ingredients.


After adding all the milk, you should be able to make the dough into a ball and place it on some parchment paper.


Roll out using a rolling pin or cup until the dough is about 1/8 in thick. Then cut off the edges to make a straight rectangle and begin slicing into the size crackers you would like.



Once you have the dough cut, use a slick spatula to transfer to your cookie sheet lined with parchment paper. Use the dough from the edges that you trimmed off to roll out and make some more. Just keep doing that until all the dough is used.


Since the dough is so thin it is super flimsy. So be careful transferring…and don’t be afraid of weird shapes. It will still taste great! You can fork them to look like graham crackers even more!

Bake at 350 degrees for about 14 minutes for crispy crackers (less if you want them more cookie like).


Finished product! Enjoy!

1 comment:

  1. These look delicious but are probably something I would buy instead of making at home.


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