Recipe: Homemade Graham Crackers

This was my first time making graham crackers, and I'm so glad I did! The truth is I rarely use them, so on the rare occasion I need graham crackers, I'd just buy the best option from the health food store. This meant an organic graham cracker but it was made from refined white flour and white sugar. Not exactly my favorite ingredients. Typically I'd only need one sleeve, so then I'd be stuck with extra graham crackers that I felt obligated to use in some way (I don't like wasting food) even though they weren't the most nourishing of snacks. Recently I wanted to make a cheesecake with a graham cracker crust, and I finally decided to make my own.

This recipe makes a big batch of graham crackers, enough for at least two pies and then some. Believe it or not, these graham crackers freeze well; they defrost beautifully. After making my cheesecake, I put the leftovers in the freezer, but they were so good I was drawn to them and I ended up using the rest in no time at all. They passed the ultimate test - these graham crackers are perfect for S'mores. Make some of my Real Deal Marshmallows or Pumpkin Marshmallows, get your favorite organic chocolate bar, and you will be in heaven.

2 ½ c. (300 g) whole wheat flour
¼ c. unrefined sugar
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. unrefined salt
½ c. butter, melted
2 TBS. honey
1 tsp. vanilla
¼ c. water

Mill wheat berries into flour if you are making your own and measure it out by cups or by weight. As a baker, I find that I get more accurate recipe results when measuring by weight in grams. I highly recommend adding a scale to your kitchen; you will use it more than you know!

Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl.

Stir in the melted butter (coconut oil for dairy-free), honey, and vanilla. Add the water a little at a time, until a cohesive dough comes together. You may need more or less water depending on what kind of flour you used; here I used spelt.

Put the dough in the refrigerator for a minimum of one hour. Then lightly flour a clean surface and roll the dough out to about 1/8". Thin crackers will ensure they get nice and crunchy. Use cookie cutters or a pizza cutter to cut the dough into shapes or squares.

Transfer the graham crackers to a baking sheet lined with a silicone baking mat or unbleached parchment paper. Bake in a preheated 325° F oven for 12 minutes.

Remove from the oven and let sit for a few minutes before moving the crackers onto a cooling rack.

They are now ready to be enjoyed as S'mores, or crushed and made into a pie crust or cheesecake crust! One of my other favorite treats is to put homemade buttercream between two crackers and freeze them.

If you want to make chocolate graham crackers, add a ½ cup of cocoa powder to the dry ingredients. You may need to increase the amount of water added as well.


Printable: Homemade Graham Crackers

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