Nothing beats classic Graham Crackers…except for this cleaned up recipe using whole wheat flour! I love to dip mine in milk or coffee!
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/2 cup coconut sugar (make sure it isn’t lumpy!)
1/2 tsp salt
2 cups whole wheat flour
6 Tbsp coconut oil (melted)
2 Tbsp molasses
1/2 tsp vanilla extract
1-2 Tbsp water (if necessary, to adjust consistency)
Preheat oven to 350°F (180°C).
Combine dry and wet ingredients (besides water) separately, and then mix dry and wet mixtures together. Add water if needed to adjust consistency. Form a ball.
Refrigerate for a few minutes, if necessary, to firm up dough.
Place dough ball in between 2 sheets of parchment, with flour on the bottom sheet, and roll out thin (less than 1/8 of an inch thick).
Cut into squares or rectangles (I used a 1½ x 2 inch rectangle cookie cutter) and place on baking sheet, lined with parchment and lightly sprayed. Poke holes with a fork or toothpick.
Bake for 16 to 18 minutes, until they begin to brown.
Let them sit to cool (they’ll crisp up more during this time!) before enjoying! Yields about 60 crackers.
Serving: 4 crackers serving