I know, I know. Maybe a little over the top.
But I have been wanting to try making these for a long time and I thought it would be fun to try with whole wheat flour.
Then I got really crazy and decided to put a combination of different flours in to make them even more healthy. They do have a lot of sugar in them and I thought about changing that out for something else but opted not to since I was already messing with the flour and had never made them before. Next time I will maybe give it a go.
Anyway, after experimenting with the flour, I realized that it would very easy to make these gluten and/or dairy free.
To make them gluten free just use a different flour, like brown rice for the whole wheat and then either xanthan gum or guar gum for the gluten flour.
To make the dairy free you could trade out the milk for almond or coconut milk and of course margarine would work in place of the butter
These turned out extremely tasty and my kids are loving them and so am I! I did use molasses for the honey because I was out of honey (that’s why they are so dark) and I love molasses so I figured that would be a good substitution… it was!
(Makes 10 4 x 4.5-inch graham crackers or 48 2-inch squares)
Ingredients
2 1/2 cups plus 2 tablespoons (375 grams) unbleached all-purpose flour (you could do a combo of all-purpose and store bought whole wheat if you want)
OR
1 3/4 cups freshly ground whole wheat flour
1/2 cup quinoa flour
1/4 cup millet flour
2 tablespoons almond flour
1 cup (176 grams) dark brown sugar, lightly packed
1 teaspoon (6 grams) baking soda
3/4 teaspoon kosher or coarse sea salt (4 grams)
7 tablespoons (3 1/2 ounces or 100 grams) unsalted butter, cut into 1-inch cubes and frozen
1/3 cup (114 grams) mild-flavored honey, such as clover
5 tablespoons (77 grams) milk, full-fat is best
2 tablespoons (27 grams) pure vanilla extract
Topping (optional)
3 tablespoons (43 grams) granulated sugar
1 teaspoon (5 grams) ground cinnamon
Preparation Instructions
To make the dough, combine the flour(s), sugar, baking soda and salt in a food processor and pulse a couple times to combine. Add the butter and pulse until the dough is crumbly.
In a separate small bowl, combine the honey (or molasses), milk and vanilla. Pour the milk mixture into the food processor and pulse until the dough comes together and comes away from the sides.
Shape the dough into a 1” thick square and wrap in plastic wrap. Refrigerate at least 2 hours and up to 24 hours.
Once chilled, remove from fridge and cut in half. Put one half back in the fridge. The dough will be an odd combination of sticky and crumbly, but if you handle it carefully it’s really not a difficult dough to work with, just make sure you flour as needed. So take the dough and on a evenly and liberally floured surface, roll the dough out into a rectangle about 1/8” thick. Then cut out in the traditional graham cracker shape (about 4” squares). To cut I used a fluted rotary cutter, but if you don’t have one of those a pizza cutter or a knife would work.
Place the cut out crackers on a baking sheet lined with parchment or a baking mat. Repeat with remaining dough.
Once all the dough is rolled out and cut, put the baking sheets in the fridge for more chilling. They will need about another 45 minutes, until they are cold and firm.
While they are chilling make the topping by just combining the sugar and cinnamon.
Once chilled, preheat the oven to 350º and remove the trays from the oven. Prick rows of little holes in each cracker – I used a shish-kabob skewer which worked great and then sprinkle with the topping.
Bake the crackers for about 15 minutes, rotating the trays periodically to prevent burning.
When they are done they will be slightly firm to the touch. Remove from the oven and allow to cool on the tray about 10 minutes and then eat!
http://smittenkitchen.com/2009/05/graham-crackers/
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