Who doesn’t love the occasional treat? And now that its summer time the thought of camping enters my mind all the time….the wonderful feeling of not having a care in the world, the closeness of those you love and sticky marshmallow lips from s’mores roasted to perfection. So as a salute to camping and to good ol’ summer fun, my daughter and I created a delicious homemade graham cracker recipe (which we quickly found out is delicious dipped in some warm milk for a night-time snack). One day my growing family will venture out into the wild to camp…..but as for now, with a 5 year old, a 3 year old and one on the way I think we’ll settle for the backyard and our fire pit 🙂
Homemade Graham Crackers
- 1 c. whole wheat pastry flour
- 1/2 c. oats (processed into a flour in a food processor or blender)
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- pinch of salt (I like to use Himalayan Pink Salt)
- 1/4 c. coconut sugar (this lends a great caramelly taste and can be found at almost any grocery store now)
- 1/4 c. butter (I use the Kerrygold brand made from grass-fed cows) or coconut oil
- 1 Tbsp molasses
- 1-2 Tbsp milk, use as needed to moisten the dough (I used unsweetened vanilla almond milk)
- Pulse the oats in a food processor or blender until they are the consistency of flour
- Mix the flour, oat flour, baking soda, cinnamon and salt in a medium bowl until well blended
- On the stovetop melt the butter or coconut oil with the molasses and stir in the coconut sugar until it dissolves into a uniform mixture and take off the heat.
- Blend the dry and wet ingredients together until they form a stiff dough.
- If the dough is too dry you can add a Tbsp of milk but be careful not to make the dough too wet.
- Place the dough in a covered bowl and place in the fridge for about 20 minutes
- Preheat oven to 350 degrees F.
- Line 2 cookie sheets with unbleached parchment paper
- Once the dough is cool place half of it on the parchment paper and cover it with a large piece of wax paper for rolling out the dough.
- Roll the dough out until is is about 1/4 inch or thinner, pull off the wax paper and cut the dough into large or small squares with a pizza cutter.
- Use a fork to poke some holes in the graham crackers (you can create your own pattern)
- Bake for 18-20 minutes or until slightly golden around the edges (which are generally a little thinner). If you like a softer graham cracker you can decrease the amount of time (I tend to like mine crispy)
- Let them cool completely on the cookie sheets, break apart the crackers on the serated cuts by the pizza cutter and store in an air-tight container.
Trust me, your kids will be screaming for s’more!