Tasty Tuesday: Graham Crackers

I wanted a healthy, easy, and tasty treat for my toddler, and I just feel a lot more comfortable making my own rather than buying something out of a box. Even if that something out of a box is organic and all natural it is probably expensive and not near as tasty.

These graham crackers are soon becoming a household staple. They don't taste anything like boxed graham crackers - they are way better! They are bolder, more flavorful, and so much more fragrant. In fact, I don't know which is better - smelling them or eating them!

This recipe couldn't be easier, and I do the whole thing in the food processor which makes it fast and a breeze to clean up. These crackers are win win!

Homemade Graham Crackers
I have reduced the sugar in the original recipe from 1/2 cup to 1/4 cup and use coconut oil instead of butter. I thought 1/2 cup of sugar was too sweet for my taste, and especially for a toddler. My version is also vegan! (well, if vegans eat honey, which I guess it depends on how vegan you are!)

1 3/4 cups whole-wheat pastry flour
1/2 cup rye flour
1/4 cup raw sugar or brown sugar
1 teaspoon aluminum free baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/2 cup solid state coconut oil or cold butter, cut into pea-size bits
3 tablespoons honey
1 tablespoon molasses
1/4 cup cold water
1 teaspoon vanilla

In a large food processor, mix together the flours, sugar, baking powder, baking soda, salt, and cinnamon. Add the coconut oil a bit at a time and mix until the mixture resembles coarse meal. Add the honey, molasses, water, and vanilla and mix until the dough comes together in a ball.

Between 2 sheets of waxed paper, roll the dough 1/4-inch thick. Chill for 1 hour, until firm.

Preheat to 350 degrees F.

Carefully remove chilled dough from waxed paper. Lightly flour the dough and roll 1/8-inch thick. With a sharp knife, cut into 2-inch squares. Arrange the crackers on parchment lined cookie sheets. With a fork, prick several holes in each cracker.

Bake for 12 - 15 minutes, or until lightly browned at the edges. Remove from the oven and let cool on the cookie sheet.

Serve plain or with peanut butter, almond butter, cream cheese, ice cream, s'mores... you name it!

Note: Not suitable for babies under 1 year due to honey in the recipe.