Chill: Wrap the dough in parchment paper and let it rest in the fridge for at least 30 minutes. This hydrates the flour and makes it much easier to roll out.
Store your crackers in an airtight container at room temperature for up to a week. If they lose their crispness due to humidity, simply pop them back into a warm oven for 3-5 minutes to dry them out again. They also freeze beautifully for up to three months, making them a perfect make-ahead snack for school lunches or hiking trips. homemade graham crackers healthy
Bake: Slide the parchment onto a baking sheet. Bake for 12-15 minutes until the edges are slightly browned. Chill: Wrap the dough in parchment paper and
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