Healthy Children: Homemade Whole Wheat Graham Crackers

Homemade Whole Wheat Graham Crackers

This Whole Wheat Graham Crackers recipe was originally posted in 2008. My current big 11-year old was a tiny 3-year old back then and I can’t stop looking at the pictures in this post.

I updated this post to have an easy-to-print recipe option for you. These crackers are crunchy-crispy…and taste SO GOOD. Oh, I hope you love them like we do.

If you like the Honey Graham Cracker recipe, you’ll love the fact that you can also make CHOCOLATE Graham Crackers! Just add 1/3 cup cocoa to the recipe.

2 ¼ cups whole wheat flour
½ cup sucanat (dehydrated cane sugar juice)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
4 Tablespoons honey
1 teaspoon vanilla
½ cup butter, melted

Preheat oven to 350°.
Melt stick of butter in a pan on the stove. Set aside.
In a mixing bowl, stir together the flour, sucanat, baking powder, baking soda, salt and cinnamon.
Add the liquids: honey, water, vanilla and melted butter.
Stir well until a nice ball of dough is formed.
Cut two pieces of Parchment paper the size of the cookie sheet.
Lay one piece of parchment paper on the cookie sheet.
Place the ball of dough on the parchment paper.
Lay the other piece of parchment paper on top of the ball of dough. Squish dough down a little with your fist.
Use the rolling pin to roll the dough between the pieces of parchment paper. Roll until the dough covers the whole cookie sheet.
Remove the top piece of parchment paper. Cut rolled dough into 2 inch squares, or cut shapes with cookie cutters, being sure to separate the shapes from the surrounding dough a little.
Bake in oven for 18 minutes.
Turn oven off, but leave crackers in the oven to get crisp.
Remove from oven after 30 minutes to one hour. Break graham crackers apart.
Store in a air tight container.