Whole Grain Graham Crackers
Jul 22 2011 by
Add to Recipe Box 
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.
Kristy
Ingredients:
- 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
Preparation:
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the flour, baking soda, cinnamon and salt.
Work the butter into the flour mixture until coarse like sand
- 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).
Roll the dough into a rectangle and cut into 12 pieces
- 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.
Separate the pieces and bake at 350 degrees until deliciously brown
- 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.
Nutritional Info:
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
Notes:
Store leftover crackers in an airtight container for up to 2 days or in the fridge for up to a week.
These sound great! I love graham crackers! :)
Hi Abby,
I love them too as you can tell, especially cinnamon grahams. I like to add a bit more cinnamon to the coconut sugar that is sprinkled on top before baking for just a little more cinnamon flavor.
Cinna-yum!
Kristy
My son would love these! I can’t get coconut sugar where I live, would date sugar or sucanut make a good substitute? Also, would a butter substitute like Earth Balance work in place of the butter? Thanks!
I’ve not tried date sugar to make the graham crackers. Date sugar works in some baking recipes where the batter is quite moist but doesn’t work in drier batters since it doesn’t dissolve. I don’t use sucanat so I can’t answer as to whether it would work or not. As for the Earth Balance, I don’t use it so I’m not sure what the ingredients are but if they are all “clean” it would then depend on the water content. A lot of spreads have a higher percentage of water so they don’t provide the crispness that butter does. Good luck.
Kristy
Hi Kristy, I’ll try ordering the coconut sugar online, thanks! Yes, Earth Balance is clean vegan butter substitute, and I don’t think it has a high water content, so I’ll try it out. Thanks!
Do you think it is possible to incorporate fresh fruit into this recipe like chopped strawberries or blueberries? I am in search of a healthy cracker type recipe that I can incorporate the berries into. Thank you for your assistance.
Hi Donna, I’m not sure if adding fresh fruit would make the dough too wet to bake up crispy. It’s funny but I was kind of thinking along the same lines after watching an advertisement for a cookie/cracker with fruit bits in it. I might give it a try and see what I can come up with. Kristy
Yes, me too. Newton’s has a new product out called fruit thins and that is what I want to try and make. I did try your recipe adding one cup of frozen blueberries. The berries did prevent the end product from being crisp. It turned out more like a soft cookie. It was still yummy and my kids gobbled them up. However, I would still like to figure out a way to make a crisp cracker with the fresh fruit. If you try it and have better results, please share. Thank you!
I can’t have wheat, do you think these could be made with a different flour?
Hey Heidi, do you just avoid wheat or all gluten flours. I don’t do a lot of baking with GF flours but the ones I have used tend to be rather light and absorbent and wouldn’t work in this recipe very well. The best recommendation I could give would be to try a GF flour mix (that is all whole grain of course).
Kristy
Hi Kristy, Thanks for getting back to me! I need to be wehat free, but one of my daughters needs to be GF. I’ve been experimenting with Oat flour. Do you think it would work for this recipe?
Heidi