Whole Wheat Graham Crackers

Last week we went camping. Julie's only request for the camp out was to have "shmarshmallows." And if you're roasting marshmallows- you have to make s'mores- right? I think it's a rule. 

I don't usually buy graham crackers- and I think they're expensive for all they are. And since I found success making sourdough crackers- I thought "I can make graham crackers too! I'm sure it's not hard"

And really, it's not hard. There are more ingredients involved than your plain ol' sourdough cracker, takes a little more time- but its' not hard. You can do this!


I got the recipe from here. (I think her pictures are so pretty! And that's why I will never be an official food blogger :) She also has a gluten free version if that suits your fancy.


My friend tried the said crackers on our camp out and wanted the recipe. So I'll post it now- though I'll have to make it again to make sure it still works and get a picture:) 

Oh! and I didn't have graham flour. But from what I found- it's essentially wheat flour ground up a little differently. (Like white flour- and then the outer parts of the wheat ground separately, then all mixed together.) So I just used wheat flour instead of graham flour-

Whole Wheat Graham Crackers

From Deliciously Organic

1 1/2 cups  graham flour
1/ 2 cup whole wheat flour
5 Tablespoons sucanat or brown sugar
2 teaspoons maple syrup
3/4 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse sea salt
1/8 teaspoon ground cinnamon
6 Tablespoons cold unsalted butter, cut into 1/4-inch cubes
1/ 4 cup  plus 2 teaspoons molasses
3 tablespoons whole milk
1/2 teaspoon vanilla extract

Place graham flour, whole wheat flour, whole cane sugar, maple syrup, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse 4 times to combine. 

Add the butter and pulse 7 times until the mixture resembles cornmeal. 

Add the molasses, milk and vanilla extract to the dough and process until the dough forms a ball, about 1 minute. 

Pour the dough out onto a large piece of plastic wrap, and flatten the dough into a 1/2-inch thick disk. Wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 350° F and adjust rack to middle position. Unwrap the chilled dough and place it onto a greased pan (or on a silpat mat). Place a piece of parchment paper on top (or I used the plastic wrap it was chilled in...)

Using a rolling pin, roll the dough out on the pan until it is 1/8-inch thick. Remove the top sheet of parchment paper and cut the dough, using a knife or rolling pizza cutter into 2-inch square pieces.  Using a fork, poke holes on the top of the dough. Place baking pan with dough in the oven and bake for 25 minutes or until the edges just start to darken. Remove from the oven and cool completely. (I re-cut after it came out of the oven because I didn’t want broken crackers later…) Once completely cool, break into individual crackers. Store in an airtight container. The crackers will keep for 1 week.