FearLESS Friday #16: Home? Made? Whole Wheat Graham Crackers

I wasn’t going to post about this topic because I deliberately mentioned a few weeks ago that I wasn’t going to make home-made graham crackers. However, I wanted to make these during October Unprocessed and couldn’t resist the irony. It is also important to note that everyone who tasted them were noticeably mind-boggled that this product could even be made in a home kitchen.

I laughed several times when adults and kids had to clarify over (and over) what they were eating. “Really? Graham Crackers? Home? Made?” It showed me a clearer picture of how far we have removed ourselves from being active participants in food preparation. I know our grandparents secretly mock us for thinking we are really cool for making something from scratch. That’s okay. Laugh away, Grammy.

On their way to playgroup…

I served these to friends passing through the house and to the toddlers at our playgroup. I was a bit nervous to serve whole grains, but I received loads of positive feedback. The flavor is fabulous. You may even start thinking about ditching the box. Don’t forget to share with your favorite old person.

Kuddos to Bless This Mess for giving me a starting point for this recipe.

Whole Wheat Graham Crackers

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: Makes about 40 3-inch crackers

Whole Wheat Graham Crackers

These crunchy, flavorful crackers are bound to help your family ditch the box and make them at home.

Ingredients

  • 4 1/2 cups whole wheat flour
  • 2/3 cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 3 tablespoons honey
  • 3 tablespoons molasses
  • 1/3 cup water
  • 1 tablespoon vanilla
  • 1 cup butter, melted

Instructions

  • Preheat your oven to 350 degrees. Combine all dry ingredients in a large mixing bowl. Add wet ingredients. Mix for 2 minutes on medium speed until the mixture resembles a course, greasy texture.
  • Form the dough into three or four balls using your hands. (If the dough isn't sticking together at this point, add an additional tablespoon of water.) On a smooth, clean counter roll out the dough so it is ¼ inch thick. The thinner you roll them, the crunchier they will become. You may need to flour the counter during this process. With my counters, I find it just as effective to use a wide spatula to move the shape to the cookie sheet.
  • Use biscuit cutters, cookie cutters, pastry cutter, or pizza cutter to form the shapes you want. Place the cut out cracker shapes onto a cookie sheet. It is fine to crowd them a bit on there as long as the crackers aren’t touching.
  • Prick the cookies with a fork in whatever pattern suits you. This is a great job for miniature chefs who would like to be included. Bake for 10 – 12 minutes. They will not be crunchy until completely cooled. Store in an air tight container.

Notes

If you don't have molasses, don't panic. Just use honey.

Have you ever been nervous to serve something healthy? Share with the Don’t Panic Mom Community in a comment below or on our Facebook Page.