Making something is always much more fun than buying something.
There are so many things one can make that will taste better than the store brand and also be much healthier. Things like cereals, chips, breads, desserts and graham crackers. This particular graham cracker recipe is much better than anything you could buy in the store.
It’s not filled with preservatives and bleached flour. It’s filled with real ingredients.
Real is always so much better than fake, isn’t it? But, of course.
These graham crackers will make your kitchen smell lovely. Like a bakery or tea parlor.
Speaking of tea, the graham crackers are quite good for dipping in tea. Or coffee. Or cocoa.
I had two little assistants while I made these today. My twin sisters Lila and Gracie love to help in the kitchen and are wonderful helpers.
They enjoyed the graham crackers with blueberry tea after they were finished baking.
Here is the recipe.
Homemade Graham Crackers makes 6 dozen
- 5 – 5 1/4 cups whole wheat flour
- 1/2 cup brown sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 TBS. cinnamon
- 2/3 cup olive oil or coconut oil, melted
- 2/3 cup raw honey
- 1/4 cup molasses
- 1 TBS. vanilla
- 1/2 – 3/4 cup milk
Combine 5 cups of the flour in a large bowl with the brown sugar, baking powder, baking soda, salt and cinnamon.
In a separate bowl, mix together the oil, honey, molasses, vanilla and 1/2 cup milk.
Add the wet mixture to the dry and stir until it comes together to form a dough. If the dough is too sticky, add the remaining flour. If it is to dry, add the remaining milk. Finishing mixing with your hands.
Form the dough into a ball and let it chill in the refrigerator for 30 minutes. While the dough is chilling preheat the oven to 300 degrees.
When the dough is ready, separate it into three balls.
Flour a baking sheet and roll out one of the dough balls on the sheet.
Cut the dough into 24 squares and prick each square 3-4 times with a fork.
Repeat with the remaining dough.
Bake the graham crackers for 15-20 minutes, just until the edges start to turn brown.
Remove from the oven and let cool slightly on the baking sheet.
Separate the squares with a knife and let cool completely on a cooling rack.
Store in an airtight container at room temperature.