Don’t Buy It, Make It! Graham Crackers

Monday , 8, April 2013 2 Comments

Last week I wrote about how I am trying to make (cook, bake) some of the common food staples instead of buying them.  I mentioned in that post that what started it all is that when Eli had some crazy food restrictions early on, I made him homemade graham crackers.  I got some requests for the recipe, so here goes.  As usual, I started out with a recipe that I found on a blog, but have adjusted it so that it works best for me.  I’ll include detailed instructions because after quite a few batches I have a good system worked out.

 

Buckwheat Graham Crackers

1 c buckwheat flour

1/2 tsp baking soda

1/2 tsp cinnamon

pinch of salt

2 Tbsp coconut oil

1/3 c sugar in the raw

1/2 tsp vanilla

1/4 c cold water

1.  Cream together the coconut oil and sugar to create a paste.  Add in vanilla extract.  In a separate bowl combine all dry ingredients

2.  Add the dry ingredients to the coconut oil/sugar paste and mix just to combine.

3.  Slowly add in water and mix until the mixture is like a thick dough.  I find that if I use my hands I have a better feel for when I have added enough water.  You might need a little more than a 1/4 c.

4.  Form the dough into a ball and place between two sheets of wax or parchment paper.  Using your hands or a rolling pin, flatten out the dough ball so that it is about 1″ thick.  Then place the disc in the refrigerator for at least 30 minutes.

5.  Remove the dough disc from the refrigerator and roll it out until it is the thickness you would like for your crackers.  I like mine pretty thin, so I roll it out until it is as thin as I can get it.

6.  Remove the top piece of parchment paper and use a knife to cut the newly rolled out dough into cracker sized shapes.  Prick each shape with a fork a few times.

7.  Move cut crackers from parchment paper to cookie sheet.  You might need to use a spatula and be pretty careful with this step. If the dough was too dry, they will fall apart.  If it was too wet, they will stick.  Tricky, tricky.

8.  Bake at 350 for 25 minutes.  The crackers will rise a little.  They should look dry and smell yummy when they are done.  If they seem too wet after 25 minutes give them a bit more time.

Tasty homemade buckwheat graham crackers

 

 

 

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2 Comments
  • Awesome, awesome, awesome idea! I’m SO trying this. I’ll definitely stay tuned in. I’m all for finding ways to save; and making, and cooking every day staples at home is definitely one of them.
    Had a blast connecting today at the White Cloud diaper event. I’m sure I’ll be seeing you at future events 🙂

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