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Monday, January 4, 2010

HM Whole Wheat Graham Crackers

Healthy Snacking... Homemade Graham Crackers. Yum! I make one batch a week, depending on the sweetener I use, it costs about half of a store bought box. For a balanced snack, we enjoy a couple crackers with peanut butter, banana slices, or a glass of milk.

2 1/4 cups whole wheat pastry flour
1/2 cup Rapadura (you can use cane sugar, but we like Rapadura)
4 Tbs honey or agave
1 tsp baking soda
1/2 tsp cream of tarter
1/2 tsp sea salt
1/2 tsp cinnamon
2 sticks unsalted butter, cold, cut into cubes
1 tsp vanilla extract
about 1/4 cup cold water

Combine dry ingredients (with a whisk or a through a sifter).
Mix in butter cubes using a pastry cutter or two forks, you should get a coarse mixture.
Add wet ingredients.
Mix well, your dough should form a ball. Add a bit more water if needed, if to wet, add a bit more flour.

Refrigerate your dough (I like to mix it at night and let it sit in the fridge until the morning).

Separate into two portions.

Take one portion of dough and roll out (works best if you use a pastry mat or two layers of parchment paper). Form a rectangle about 1/8in thickness. Cut into 2 inch squares using a pizza cutter. Transfer to a baking sheet (I pull the top layer of parchment paper off and flip the crackers over onto a baking sheet using the bottom layer/pastry mat). Poke several holes using a fork in the top of each cracker. I like to sprinkle the crackers with a cinnamon/sugar mix prior to baking.

Bake at 350F for 13-16 minutes. Allow to cool on the pan, transfer to a cooling rack until cooled completely. Break apart and store in an airtight container. Makes about 4 dozen crackers.

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