Homemade Graham Crackers…

… Also known as “The Most Delicious Snack Ever”.

Yesterday, Ava came to me asking for crackers.  We were fresh out.  Zero.  Zilch.  None.  Not even something I could pass off as a cracker.  I had zero interest in walking (or driving) to the grocery store, only to buy processed junk crackers.

Homemade crackers it is!

I remembered that I picked up a book at the library.  This was actually the second time I check this book out.  That rarely happens.  I actually love this book so much, I think I’m going to buy a copy.  I very rarely buy books because I’m such a fan of borrowing them from the library.  The book, The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making, is  so overly useful.  I’m in love!

The Homemade Pantry

Anyway… so off we went, making homemade graham crackers.  I try to be very patient when cooking with Ava.  I let her scoop, pour, and stir.  She loves to help.  Even though it is completely unimportant at her age, we talk all about the measurements and each ingredient as we add them.  She touches the flour and smells the cinnamon.

Cooking with Toddlers

The dough for these crackers needs to rest in the refrigerator for at least 2 hours.  This perfectly fell during nap time.  When she woke up, I had just pulled the first batch of warm crackers from the oven.  She was beyond excited.  These little gems of cinnamon-sugar are too good not to share.  Next time (which will be soon), I think I will use some fun cookie cutters!

Homemade Graham Crackers copy

Whole Wheat Graham Crackers | Adapted from The Homemade Pantry

Makes 45-50 2×3 inch crackers

  • 1 Cup White Whole Wheat Flour
  • 3/4 Cup Whole Wheat Flour
  • 1/2 Cup Rye Flour, plus more for dusting
  • 1/2 TSP Salt
  • 1/4 TSP Baking Soda
  • 1/2 TSP Baking Powder
  • 1-1/2 TSP Ground Cinnamon
  • 1/4 Cup Packed Dark Brown Sugar (Make your own with raw sugar and molasses!)
  • 3 TBSP Cold Butter, cut into small cubes
  • 4 TBSP Coconut Butter
  • 4 TBSP Honey (Local, if you can find it!)
  • 2 TSP Vanilla Extract
  • 1 TSP Raw Sugar
  1. Combine the flours with the salt, baking soda, baking powder, 1 teaspoon of the cinnamon, and the brown sugar.  Mix well.  Add the butter and the shortening and mix until combined.
  2. In a separate bowl, combine the honey and vanilla with 1/4 cup of cold water.  Stir until the honey is dissolved.  Slowly add the honey mixture to the flour mixture.  Form the dough into a bowl and wrap in waxed paper and refrigerate for at least 2 hours, and up to 3 days.  (She says you can freeze it at this point.)
  3. Remove the dough from the refrigerator 20 minutes before baking.  Preheat the oven to 350°F.  Cut the dough in half and roll one half on a dusted surface (or between waxed paper).  Roll the dough as thin as possible, about 1/8 inch.  Cut your crackers into 2×3″ rectangles (or use cookie cutters!).  Place on a baking sheet using a spatula.  They won’t spread, so they can be very close.  Reroll the scraps and repeat until all of the dough is rolled.
  4. In a small bowl, combine the remaining 1/2 teaspoon cinnamon with the 1 teaspoon sugar.  Sprinkle the crackers with the cinnamon-sugar and prick the dough several times with a fork.  Bake for 15 minutes or until the edges are just starting to brown (about 12 minutes in my oven).  Remove from the oven and cool.

Graham Crackers From The Homemade Pantry

These crackers are incredible good.  Nothing beats homemade!  Enjoy!

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Ultimate Whole Wheat Tortillas

I have been on a mission to master my whole wheat tortilla recipe. I love tortillas because of their diversity. They can be wraps, tacos, quesadillas, tostadas, flat breads, chips, you name it! We are trying to eat very little processed food and store-bought tortillas are definitely processed, not to mention filled with preservatives. Plus they cost almost $4.00 for 10! I knew I could do better.

I’ve spent the last month playing with my recipe. I have tried a few different combinations of flours and oils.  I am happy to announce that I have officially perfected it! These tortillas are whole wheat and still very pliable, not to mention delicious! All of the whole wheat tortillas I have bought at the grocery store crumble when you try to fold them, even if you warm them up. That doesn’t make a very good taco. This recipe fixes that problem. The best part is that I can whip up a batch of these in about 30 minutes (maybe 45 until you get a system down). So here it is!

Amanda’s Ultimate Whole Wheat Tortillas20130129-180629.jpg

Servings: 14 Soft Tortillas
Time: 30 minutes

2 cups whole wheat flour
1 cup unbleached all-purpose flour
1 tsp salt
4 tbsp coconut oil (room temperature)
1 cup warm water

  1. Combine the both flours and salt in a mixing bowl.
  2. Add the coconut oil to the flour mixture. The coconut oil should be room temperature and be the consistency of shortening. Combine the flour mixture and the coconut oil with a fork or pastry blender. You want to fully incorporate the oil into the flour until it is about pea size or smaller.
  3. Stir in the water until the dough forms. You may want to use your hands at this point. If your dough seems too dry, add a little more water, about 1 tbsp at a time until it comes together. If the dough is too wet, you can add a bit more flour.
  4. Form balls of dough about the size of a golf ball. Set aside.
  5. Warm a frying pan or griddle to medium low heat (about a 3-4 on my stove). DO NOT add any oil to the pan. Your tortilla dough has plenty of oil.
  6. To roll out the tortilla balls between two pieces of aluminum foil. If your dough is sticking, slightly flour. I use a rolling pin to roll them out, slightly rotating between each pass. Roll them as thin as you can. If you don’t have a rolling pin, a wine bottle will work.
  7. Remove the top piece of foil. You can either make rustic tortillas (odd-shaped) or make round tortillas like I did. I used a salad plate to cut mine. Place the salad plate upside down on your rolled out dough and use a knife to cut around. Remove the excess and set aside.
  8. Peel the dough off the foil. I do this by placing the dough in my hand and peeling off the foil. It should come off fairly easy.
  9. Lay the dough flat in the warmed pan. Cook on each side for 30 seconds. It doesn’t take long. Once you get a system down, you will be able to roll your next tortilla between flips.
  10. Remove your tortilla and set on a cookie sheet or cooling rack. Repeat until all of the dough is used up! I used my scrap dough to make mini tortilla for Ava.

After my tortillas cool, I stack them and store them in a Ziploc bag in the refrigerator. One batch lasts us about a week.

Have you ever made homemade tortillas?