Homemade Graham Crackers

• Vegetarian

• Condiments

  • 1/4 cup Honey
  • 3 tbsp Molasses

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 3/4 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1/2 cup Coconut sugar
  • 1/2 tsp Salt
  • 1 cup Whole wheat flour

• Dairy

  • 1/2 cup Butter, grass fed

• Liquids

  • 1/4 cup Water

Found on dessertfortwo.com

Ingredients

• 1 cup whole wheat flour
• 1 1/2 cups all-purpose flour
• 1/2 cup coconut sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking soda
• 1/2 cup grass-fed butter, chilled and diced
• 1/4 cup honey
• 1/4 cup water
• 3 tablespoons molasses (or more honey)

Directions

• Preheat the oven to 350, and line a sheet pan with parchment paper.
• In the bowl of a food processor, combine the flours, sugar, salt, cinnamon and baking soda. Pulse a few times to combine.
• Add the diced butter, and pulse until a coarse meal forms, about 10 1-second pulses.
• Next, combine the honey, water and molasses (or more honey) in a measuring cup with spout. Stream the liquid into the food processor while its running (use the feed tube).
• The dough will clump together and form a ball.
• Roll out one-quarter of the dough at a time between two pieces of wax paper. Roll it until its slightly less than 1/4 thick.
• Use a square cookie cutter (or any other cookie cutter shapes you like) to cut out shapes.
• Peel the dough away from all the cut-outs, and then use a spatula to move them to the prepared baking sheet. (Removing all the dough around the crackers first helps you pick them up with the spatula without mangling them too badly).
• Use a fork to prick holes all over, and the blade of a knife to score them in half (do not cut all the way through).
• Bake for 14-17 minutes, until deeply golden brown on the edges (see photos for reference). If you underbake them, theyre very soft (which might be okay for younger babies!)
• Store in an airtight container for 1 week.