Sometimes you have to choose between taste and appearance, so I chose taste. These may not be the most classy looking graham crackers you’ve ever seen, but they sure are tasty.
Beauty is in the eye of the beholder, right? So behold these little unconventional beauties…nubbly is the new beautiful.
I wanted a dough that I could roll out and cut and poke holes in. A cracker that was sweet and crunchy. Well that didn’t happen. I made multiple batches that looked from-the-box perfect, but they tasted boring and didn’t have the right crunch.
So I stuck to what I know. And what I know is that these graham crumbles were delicious, and I want a cracker that tasted just the same. So I tweaked that recipe a little and made the world’s first no-roll graham crackers!
By the way, these graham crackers have only 3 (maybe 4) ingredients. It seems that less really is more in life and graham crackers. It also seems that I am just full of cliches (and graham crackers) today.
Substitutions: Since I was on a graham cracker making streak, I tested out a few different flours and sweeteners, too. Maple syrup can be used in place of the bee free honee, and I’m sure agave would work as well. I made a batch with brown rice flour, and they turned out lighter in color and a bit drier. I also made a batch with whole wheat flour, and the dough was roll-outable, but the cookies weren’t as crunchy. Those are just my experiments, let me know if you try anything else.
With brown rice flour + maple syrup With whole wheat flour + maple syrup
Vegan-Made Graham Crackers
Makes 6 squares
1 cup graham flour (I used Bob’s Red Mill graham flour)
1/3 cup bee free honee (or maple syrup)
1 tsp cinnamon
1-2 tbsps water if needed
- Preheat the oven to 350F.
- Stir together the flour and cinnamon.
- Add the honee and mix. You will need to use your hands and knead the dough.
- The dough should be quite moist and almost hold together in a ball. If a few crumbles fall of the ball when you knead it, that’s okay. If its too dry, add 1 (maybe 2) tablespoons of water.
- Press the dough out into a rectangle on a sheet pan lined with parchment paper. The dough should be a maximum of 1/4 inch thick. Press together any crumbly edges or cracks, use wet hands if needed.
- With a knife, cut off the ragged edges.
- Cut the rectangle into two rows of three squares. Each square should be about 2 1/2 to 3 inches wide.
- Use your knife lightly to create the line in center of each square. Use a fork to poke the holes.
- Bake at 350F for 15 minutes until the edges are just lightly brown.
- They must cool before they will be crunchy.
- Store in an airtight container. Just like store-bought graham crackers, they can lose their crunch quite easily.