S'mores has been the theme of my past couple of blog posts due to it being Fourth of July weekend. Graham crackers are an essential treat not only for July 4th but also the entirety of summer! Am I right? So I am sharing an allergy friendly recipe for graham crackers that are also made with pure ingredients and are healthier than the store bought highly processed graham crackers on the market.
Don't forget to complete your festive Summer s'mores with my recipe for Super Fluffy Marshmallows (top 8 free and corn free) and some melted "Enjoy Life" chocolate chips.
Serves: 16 graham crackers.
1 1/4 cup white whole wheat flour
5 Tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/2 teaspoon baking soda
a pinch of salt
1 teaspoon pure vanilla extract
2 Tablespoons raw local honey
1/4 cup allergy free butter substitute (I used Earth Balance)
2-3 Tablespoons cold water
Add all the dry ingredients into a large bowl and whisk together to combine.
In a smaller bowl, add in all the wet ingredients and whisk together.
Pour the wet ingredients into the dry ingredients bowl and fold all together with a spatula. The mixture will be more wet and sticky of a dough. Form the dough into a ball.
Turn the dough out onto a floured surface roll the dough until the thickness is about 1/4 inch thick.
Cut the dough into rectangles and place them onto a greased/nonstick baking sheet. Use a fork to poke holes into each cracker to mimic a graham cracker.
Bake for about 15 minutes at 350 degrees F. They should be golden brown and fragrant after baking. Watch the crackers during the last 5 minutes to make sure they do not burn.
Remove from the oven and transfer to a cooling rack to cool completely and let harden as they are soft right after you take them out of the oven.