Graham Crackers -

Graham Crackers

This easy homemade graham crackers recipe has that classic graham cracker taste without the refined sugar. So much healthier and more delicious than store-bought, these healthy graham crackers are 100% kid-approved. Perfect for making s'mores, dipping in milk or slathering with peanut butter for a wholesome snack.

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Prep Time: 20

Cook Time: 14

Total Time: 34

Servings: Crackers

Calories: 80kcal

Equipment

1 Electric Stand Mixer
Parchment Paper
1 Rolling pin with thickness guide rings
2 Baking Sheets
1 Pizza Cutter or Large Knife

Ingredients

113 g butter softened
125 g maple syrup
63 g honey raw
300 g all-purpose flour
40 g whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon

Metric - US Customary

Instructions

Preheat oven to 350 degrees Fahrenheit.
Add butter, maple syrup and honey to the bowl of a stand mixer and mix with the beater attachment until fully combined and creamy.
Add all remaining ingredients to the bowl and mix on low, gradually increasing speed to medium. Dough will begin rolling into several chunks when it is done.
Working on a piece of parchment paper the size of your baking sheet, roll out half of your dough to 1/8 inch thickness in a rectangular shape. I highly recommend a rolling pin with thickness guide rings for even rolling. See Equipment for link.
If your dough is sticking to the rolling pin, rub flour all over your rolling pin to lightly coat it. This will prevent sticking.
Using your pizza cutter and a measuring guide (I use my parchment paper box), cut lines in your dough horizontally and vertically to make graham cracker rectangles.
Poke each rectangle with a fork in several places to prevent bubbling.
Transfer your entire piece of parchment paper with the dough on it to your baking sheet.
Repeat the rolling and scoring process on a new piece of parchment paper with your second half of dough and place on your second baking sheet.
Bake for 14 minutes, switching your baking sheets around halfway through.
Begin checking for doneness at 12 minutes. Graham crackers will be golden and just starting to brown on the outer edges when done.
Allow to cool completely on the baking sheet. You can break apart the rectangles of crackers once they are cool enough to handle to speed up the cooling process.
Serve with homemade naturally sweetened marshmallows and chocolate for the perfect refined-sugar-free s'mores.
Store leftovers in an airtight container on the counter for up to five days or in the fridge for up to two weeks.

Notes

If you choose to make these with more whole wheat than white flour, your dough will be more dry. To keep it from being too dry to work with, add some milk (1 tsp at a time) after all the other ingredients are mixed until your dough is pliable.
It is important to roll the dough out very thin because the crackers will rise. Make sure to roll them to 1/8 inch to ensure they will not be too thick once baked.

Nutrition

NaturallySweetenedKids.com