I have been asking my friend, Lauren, to write a guest blog for a while now, and she finally has! We are very similar in the way that we try to make a lot of foods from scratch, and keep processed foods to a minimum, especially when it comes to our toddlers. She has an adorable 22 month old, Audrey, and she loves the little snacks and wholesome foods that Lauren is always whipping up! I am excited to share her recipe for Homemade Healthy Graham Crackers because 1.) they look delicious, and 2.) I didn’t even know you could make graham crackers at home! These would be great topped with the homemade peanut butter we made last week! Thank you, Lauren for joining my blog today!
Lauren’s Healthy Homemade Graham Crackers
When I have the opportunity, I love to make my daughter’s favorite foods from scratch. Many of the things she enjoys are full of unnecessary ingredients and preservatives, so I like to try making simpler (and usually tastier) versions. Lately, she’s been on a graham cracker kick so I decided to give them a try! I had all the ingredients in my pantry and we had fun baking them together. This recipe yields a lot of graham crackers, which is great for freezing or sharing with friends.
- 1 cup whole wheat flour
- 1 1/2 cups all purpose flour
- 2 tablespoons ground flaxseed meal optional
- 1/2 cup dark brown sugar packed
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 cup butter chilled & cubed
- 1/3 cup honey
- 1/4 cup water
Preheat oven to 350 degrees
In a food processor or mixer combine the first 7 ingredients
Add cubed and chilled butter to the mix and mix until it resembles coarse meal
Add honey and water and continue to mix until combined
Remove and shape the dough into a flat disk and place between two pieces of parchment paper. (We were out of parchment paper, so we flattened the dough by hand. It’s rather sticky, so the paper is necessary if using a rolling pin)
Roll dough out until 1/4 inch thick. Cut into crackers or shapes
Place cookies on a Silpat or parchment lined baking sheet and bake for 15 minutes (I took mine out after 13 minutes, so this time may vary)
Cool and serve
**To Freeze: After step 6, place the cut out cookie shapes on a baking sheet and freeze for 20 minutes. Remove, place in a Ziploc bag, label and freeze for up to 4 months. When ready to bake, follow steps 7-8, adding an additional 1-2 minutes baking time.
Lauren is from Georgia and is currently studying at the University of Georgia to obtain her degree in advertising. She is a newlywed, has a lovely 22 month old baby girl, and enjoys cooking, shopping, and decorating in her spare time. Follow her on pinterest for some amazing inspiration!