Store-bought graham crackers often contain refined sugar, hydrogenated oils, high-fructose corn syrup, and preservatives. This version is:
If crackers lose crispness during storage, bake them at 300°F (150°C) for 5 minutes to dehydrate. 🔄 Recipe Variations
Use pure maple syrup instead of honey and stick to coconut oil. homemade healthy graham crackers
Wrap the dough in parchment paper. Refrigerate for 30 minutes to firm up the fats.
Whole wheat dough burns quickly due to natural sugars. Check them at the 10-minute mark. Wrap the dough in parchment paper
These fats yield a perfectly crisp texture. Coconut oil keeps the recipe plant-based, while grass-fed butter adds vitamins A, D, and E. Ceylon Cinnamon This spice regulates blood sugar levels and adds warmth. 👩🍳 Step-by-Step Master Recipe Ingredients 2 cups (or whole wheat pastry flour) 1 tsp ground cinnamon 1/2 tsp baking soda 1/4 tsp fine sea salt 1/4 cup melted coconut oil (or melted grass-fed butter) 1/3 cup raw honey (or pure maple syrup) 2-3 tbsp cold water (as needed) 1 tsp pure vanilla extract Instructions
Do you have any (e.g., gluten-free, nut allergies)? Check them at the 10-minute mark
Store in an airtight container for up to 1 week.