Going into the store now a days is quite a test of wills between me and my daughter. She is always asking to have the box of cookies/crackers/treats with the picture of Elmo on it. I find myself trying to avoid that aisle all together, but the marketers have this kind of stuff all figured out–smart bastards– they put those products on the same aisle as the children’s vitamins and hygene products, so it’s almost unavoidable! Luckily for now my daughter has a short attention span, so I find that if I just let her play with the box while we are in the store, and give her an apple just before we leave the store, I can get out of the store without buying the box of treats, which she probably won’t eat anyway. It’s tough but us moms have skills too you smart alec marketers! Have you ever read the ingredients on some of these snacks? If you have then you probably know that they’re full of things that are hard to spell, and that probably aren’t good for you. I wanted to buy my daughter some healthy graham crackers to go along with some marshmallows that I made. But I read the ingredients on a box at the store, and not one of the boxes contained actual graham flour. Weird, considering the crackers are named for the use of that very flour. So I bought some graham flour, and set out to make my own. You can find graham flour at Whole foods, or on Amazon. It’s pretty inexpensive, about $3 for enough flour to make at least 10 batches of these crackers. If you consider that 1 box of graham crackers is $4 then you know you’re saving! You can play around with the use of the second flour in this recipe, as I did. I made these with all purpose, coconut, and spelt flour. I can tell you that the difference in taste is hard to decipher. The coconut flour definitely took some fidgeting with, because it absorbs so much liquid, so I had to add much more water to that batch. But whatever flour you decide to use, just know that the final product will still be delicious.
Makes 75-100 mini crackers and 24 large crackers
Time: 25 minutes
3/4 cup of graham flour
1/4 cup plus 2 tablespoons of spelt or all purpose flour
1/4 cup of coconut sugar, or maple sugar, or organic cane sugar
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of sea salt
1/2 teaspoon of ground cinnamon
4 tablespoons of chilled butter, cut and cubed
3 tablespoons of water
1 tablespoon of molasses
1/2 teaspoon of vanilla extract
Preheat oven to 375 degrees. Place all of the dry ingredients into your food processor and pulse to combine. Add in the butter and pulse until mixture resembles corse corn meal.
Add in the wet ingredients and process until dough becomes a ball.
Roll dough out between to pieces of parchment paper until dough is about 1/8 inch thick.
Remove top layer of parchment and cut out shapes or use a pastry flute or knife to cut out 2.5 inch squares.
Remove any excess dough and set aside so that you can roll it again. Place the parchment paper with the cut out crackers onto a cookie sheet, and bake for 15 minutes, turning them mid way, bake until they are golden brown and the edges are firm. Be careful to check on these often they burn easily. Repeat this process with any remaining dough. Let the crackers cool on a cookie rack, and then enjoy!
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