As I work to transition us away from processed food as much as possible, I have been trying to prepare from-scratch versions of things we consume on a regular basis. With kids in the house, we eat a lot of graham crackers around here. So I wanted to find a graham cracker recipe we liked so I can begin phasing out the store bought versions.
I modified this recipe from Isa over at the ppk, using coconut oil (warmed a bit to be liquid) and replacing sugar with maple syrup.
Whole Wheat Graham Crackers
1 1/2 cups whole wheat flour
1/3 cup maple syrup
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1/4 cup oil
2 Tbsp molasses
1 tsp vanilla
1/4 cup almond milk
Preheat oven to 350F. Combine dry ingredients in medium mixing bowl. In a small mixing bowl combine maple syrup, oil, molasses and vanilla. Make well in center of dry ingredients and add liquid mixture. Mix until dough is well combined and crumbly. Add milk and mix until dough can be formed into a ball.
Transfer dough onto a piece of parchment paper. Flatten into a rectangle using your hand, and then roll flat (approximately 1/8 “) using rolling pin. A little flour can be used to dust the pin but you don’t want to use too much and make the dough dry.
Using a knife cut rectangle crackers from the rolled out dough. Score the crackers with a fork (do not press all the way through). Reshape dough scraps from edges and reform to make additional crackers.
This should yield 12-18 crackers depending on how large they are cut. Carefully transfer to a baking sheet lined with parchment or a stoneware pan. Bake 12-14 minutes. The shorter bake time will yield a chewier cookie-like cracker (this is what we did) and the longer bake time will yield a crunchier cracker.