We eat well at our house. You wont find a prepackaged meal or anything with dye or high fructose-ish ingredients lurking in our pantry. We stock good, real ingredients and make everything from scratch. I do, however, have a weakness for all things sweet, fluffy and pillowy and made from white flour and sugar. My zeal for these items and my love of baking has recently gotten me in a bit of trouble… with my wife. She is definitely the more health conscious of the two of us and told me that if I was going to continue baking so much for her and our son that, during the week at least, it needed to be free from refined white flours and sugars – then on the weekends I could make whatever I pleased. Really, I love baking like this anyways and looked at this as a fun chance to come up with some healthier, more whole versions of some things I had on the radar to bake anyways.
My first idea came when I was strolling through the aisles of whole foods with my son and he was begging me to buy all sorts of packaged cookies and crackers to pack in his lunches. Even though they are somewhat decent there, I knew they would be better coming from our kitchen than a factory. I had been wanting to make graham crackers for a while anyhow so I decided to go home and play around with making the homemade version a little better. I replaced part of the wheat flour with almond flour and used honey in place of all of the white sugar and came up with what, in my opinion, the graham cracker should have tasted like all along. The only thing that was missing was a little sugar sprinkled on top with the salt before baking – maybe I’ll make the next batch on a Saturday. Enjoy!
- 1 cup whole wheat or graham flour
- 1 cup almond meal
- 1 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cups milk
- 5 tbsp butter or coconut oil
- 5 tbsp honey or maple
- 1 tsp vanilla extract
- 1 tsp almond extract
- coarse salt for sprinkling (optional)
- turbinado sugar for sprinkling (optional)
- Mix dry ingredients. Combine wet ingredients (except for extracts) in saucepan over low heat until melted, remove from heat and add extracts. Slowly pour wet mixture over dry mixture while stirring.
- Cut a sheet of parchment (the size of the cookie sheet you will use), place dough on parchment and top with another sheet the same size. Roll out or pat to about 1/8 of an inch thick (thinner if you want crisper crackers). Score or cut into desired shapes.
- Carefully move the dough (still on the parchment) onto the cookie sheet. Bake at 350ºF for about 15 minutes. Enjoy!