Whole Grain Graham CrackersJul 22 2011 by
Graham cracker dunking in milk is an art. Dunk too long and the cracker will fall apart before you can get it to your mouth. Dunking the cracker for too little time will not result in the perfect saturation of milk to cracker ratio. I invested a lot of time and boxes of graham crackers in my younger days trying to perfect this art. I hadn’t had a graham cracker in years until recently when I worked on creating a whole grain graham cracker. I am totally re-living my youth with these crackers and it’s been groovy.
- 1 1/4 cups whole wheat flour (the coarser the grind the better)
- 1/2 tsp baking soda
- 1/2 tsp cinnamon (for a cinnamon graham use 2 tsp)
- 1/2 tsp fine sea salt
- 2 tbsp pasture butter, cold and cut into small cubes
- 2 egg whites, divided
- 6 tbsp plus 1 tsp raw coconut crystals, divided
- 2 tbsp raw honey or coconut nectar
- 1 tsp vanilla extract
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the flour, baking soda, cinnamon and salt.
- Add the butter and with your fingers, fork or pastry cutter work the butter into the flour mixture until it resembles a texture like coarse wet sand.
- In a small bowl whisk together 1 egg white, 6 tablespoons coconut crystals, honey and vanilla.
- Add the egg white mixture to the flour mixture and stir until you have a crumbly dough (like a pie crust dough).
- Sprinkle a little flour onto a piece of parchment paper the size of a baking sheet. Place the dough onto the parchment and sprinkle a little more flour over the top. Roll the dough into a rectangle about 8″ x 14″ or about 1/8 inch thick. Transfer the parchment paper with the rolled dough to a baking sheet.
- Cut the rectangle into 12 pieces and separate slightly.
- Brush the pieces with the remaining egg white and sprinkle with the remaining tsp coconut crystals.
- Bake 15-18 minutes or until browned.
- Separate the crackers if any have baked together and remove to a wire cooling rack. The crackers will crisp as they cool.
Makes 12 crackers approximately 2 1/2″ x 4″.
Serving size 1 cracker.
Nutrients per serving: Calories: 128.5, Cal. from Fat: 19, Total Fat: 2g, Sat. Fat: 1g, Carbs: 18.5g, Fiber: 2g, Sugars: 7.5g, Protein: 2.5g, Sodium: 46.5mg, Chol: 5mg
Store leftover crackers in an airtight container for up to 2 days or in the fridge for up to a week.