Healthy Homemade Whole Wheat Graham Crackers
My family is quite small, and by small I mean there are four of us. Yes, four… my mom, my dad, my older sister and then me.
While I attend university across the country from my family, my sister is also in college while completing an internship.
While my father works full-time and drives a long commute every day, my mother constantly runs errands and keeps each of our lives in order.
Even though school has ended for the summer, we still have hectic schedules and family time doesn’t come around very often… family time isn’t “penciled in” like an appointment or checkup. Family is the most valuable thing one should cherish, but oftentimes it isn’t made a priority.
This may sound silly, but I truly realized this when I was baking these Healthy Homemade Whole Wheat Graham Crackers.
The fragrant scent was literally bursting out of the oven, to the point where I just wanted to rip them out of the oven halfway through and eat them in partially baked form! But I was patient.
The aroma was so enchanting that it drew everyone in the house together in the kitchen. And what a comforting feeling it was–something sweet baking in the oven, the family all together, chatting away in anticipation for the soon-to-come treat. Standing there in the kitchen with my family, I stood back. This was an experience I found to be rare, an experience very worthwhile. We all have jam-packed schedules filled right to the brim, but it would mean so much if we took the time to be with the people we love and care about, even if it’s only for a couple of minutes.
Get ready a little faster, hug a little longer, and leave a little later. Every second counts. Make these Healthy Homemade Whole Wheat Graham Crackers, and make some memories 🙂
Healthy Homemade Whole Wheat Graham Crackers
Ingredients
- 270g (2¼ cups) Whole Wheat Flour (divided)
- 48g (¼ cup) Sucanat (or sweetener of choice)
- 1 tsp Ground Cinnamon
- ½ tsp Baking Soda
- ¼ tsp Salt
- 42g (2 tbs) Pure Maple Syrup
- 42g (2 tbs) Molasses
- 30g (2 tbs) Unsweetened Applesauce
- 28g (2 tbs) Grapeseed Oil
- 1 tbs Unsweetened Vanilla Almond Milk
- 1 tsp Vanilla Extract
Instructions
- Line 2 cookie sheets with parchment paper and place a large Silpat on your counter.
- In a small bowl, set aside ¾ cup of the whole wheat flour.
- In a medium-sized mixing bowl, whisk together the remaining 1½ cups of whole wheat flour, sucanat, cinnamon, baking soda, and salt.
- In a large bowl, whisk together the maple syrup, molasses, applesauce, oil, milk, and vanilla extract. Dump the dry ingredients over the wet ingredients and fold together.
- Dust the Silpat with the rest of the reserved ¾ cup of WW flour and knead the dough. Once you form a ball, let the dough rest for 10 minutes.
- Heat the oven to 350 degrees Fahrenheit. Roll the dough to ~⅛" thickness. Slice crackers using a pizza cutter and use a spatula to lift each square onto the prepared pan. Dock the dough with a fork, then bake for ~14-16 (baking time depends on size of crackers, just keep watch and take the crackers out when the edges have browned slightly). Slide the parchment paper onto a wire cooling rack and let cool completely.
Because everyone slices their crackers differently, this nutrition label may not be accurate for you. I made the label for the first batch of crackers I made (which made 22 large crackers), but in the next batch I got 34. Overall though, this is a nutrition label I can be proud of and the ingredient list is 100% natural and healthy.
Looking for a gluten-free graham cracker recipe? Here it is!
Looking or a gluten-free and vegan graham cracker recipe? Here ya go! 🙂
Indulge − no strings attached!
Yes, finally a whole foods version of a graham cracker! I have been searching for one, thanks!
Would coconut oil be okay in place of the walnut oil?
Also, let me know if you ever get around to making those healthified croissants on your wish list, I would love to use them for these:
http://yoloats.blogspot.com/2012/06/apricot-jam-roll-ups.html
I’m sure coconut oil will work as long as it’s soft at room temperature or in liquid form. Make sure it is safe for high temperatures though, I accidentally bought a jar that was only safe below 300 degrees F.
Croissants seem pretty difficult to make so I’m a little nervous to try them out, but I’ll definitely let you know if I make them! That recipe looks amazing 🙂
These look amazing! Do you think adding in some chocolate protein powder or cocoa powder would work for a chocolate version?
How did I not think of a chocolate version?! D: Hmmm, I would try replacing 1/2 cup of the whole wheat flour with 1/2-3/4 cup of cocoa powder. You may want to give the dough a taste because it will probably need more sweetener (I would suggest adding 1/2 tsp of stevia extract to make it easy, otherwise you can try increasing the sweetener of choice).
If this works out for you let me know! I better get started on a chocolate version… 🙂
I happy that there is a baker out there who carries a torch for healthy baking. Low sugar and fat is my kind.
Absolutely gorgeous. I love baked goods that remind us of family times. I made a apple berry cake last month that had a similar effect on my spirit while the smell filled the house. Wonderful pics.
thanks.
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Hey Jessica. Just a heads up I featured your recipe today on my FB and blog. Love your healthy versions of the basics and your family stories. I’ve had you listed for a while on my side bar. Keep up the great work!
Angela Cannedtime
Thanks a lot Angela!
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I’ve never tried a real graham cracker, now remind me, why do I have to? lol I made these so I can make some key lime pie. I have no idea how similar or different these are from the real thing but I realllllyyyy like them 😀
YAY!! I’m so glad you liked the recipe!! 🙂
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Is there any way to omit the oil? I need a fat free (no oil, no nuts, no avocado) Thanks!
I’ve made no-fat-added graham crackers before, but using my gluten-free/vegan graham cracker recipe. Here’s the fat-free recipe!
62g (1/4 cup) Unsweetened Applesauce
63g (3 tbs) Pure Maple Syrup
43g (2 tbs) Molasses
13g (2 tbs) Ground Flaxseed
1+1/4 tsp Cinnamon
1/4 tsp Salt
~3 tbs Water
1 tsp Stevia Extract
240g (2 cups) Oat Flour
40g (1/4 cup) Brown Rice Flour
1/2 tsp Baking Soda
Preheat the oven to 350 degrees Fahrenheit and line 3 cookie sheets with parchment paper.
In a large bowl, stir together the applesauce, maple syrup, molasses, flax, cinnamon, salt, water and stevia.
In a small bowl, whisk together the oat flour, brown rice flour and baking soda. Dump over the wet ingredients and fold together (dough should be very thick/stiff).
Roll the dough in between two Silpats to 1/8″ thickness, then let sit between the Silpats for 10 minutes.
Peel back one of the Silpats and use a cookie cutter or pizza slicer to shape crackers. Place on a baking sheet, dock the crackers with a fork then bake for ~12-15 minutes.
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I made these last night and am currently mowing some more down with glee. I was wondering if there’s a quick change, like adding a teaspoon of cornstarch to the batter, that would make these cookies chewier? (Even though that would defeat the graham cracker resemblance, I just love this kind of flavor in a chewy cookie! ;))
Heidi-
YAY I’m so glad you made the Graham Crackers and I’m so glad you like (or love?) them! 😉
To make chewier cookies, I would recommend using whole wheat pastry flour instead of the whole wheat flour, and using applesauce instead of the oil (so you’ll need 1/4 cup applesauce total). You could make an even softer cookie by adding ~2 more tablespoons of the applesauce, but it won’t be a dough that you can roll out, you’ll need a cookie scoop 🙂
I hope that works out for you!!
-Jess
Lovely!! I will try that and let you know how they turn out 🙂 Since I have a boat load of gluten free flours, and big bags of both, all purpose gluten free blend, and regular organic all purpose flour, could you possibly suggest any, or a combination of flours besides whole wheat pastry that would result in a chewier cookie? If not, I’ll just have to add to my extensive flour collection 😉
Heidi-
Haha, I love your extensive flour collection! 😉
Hmmm, I haven’t used an all-purpose gluten-free blend or all-purpose flour so I can’t be sure. Since both flours are primarily starch, both should work and create a soft/chewy cookie 🙂
-Jess
I am in the process of making a low fat high protein cheesecake, and bought some “Christie” graham crackers, but a whole-foods based recipe would be AMAZING! So super glad I found your site! Keep doing what you’re doing! xo
Michelle-
I’m so glad you found my site too!! I hope you get to try a few recipes and I hope you LOVE ‘EM 😀
-Jess
PS: I hope your cheesecake was delicious!
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I used tahini instead of oil to make it wfpb and it was amazing! It took 2 tablespoons of water but that’s all the difference.
Very tasty, indeed. Thank you for this recipe. Now I need self control not to eat them all at once 😁