To be honest, this is a little over the top for me - in terms of a lot of work. But it was way worth it! I might double the batch next time and keep them in the freezer for a future snack.
I love giving my kids something where I know the ingredients are pure and nothing processed.
-And I lowered the sugar quite a bit, but they're still tasty enough for the Hubs :)
I've been on a quest for awhile to make some homemade grahams.
Ever since we were planning to enjoy these:
Going to buy Graham Crackers I found this ingredient list on the all:
Ingredients: UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), GRAHAM FLOUR (WHOLE GRAIN WHEAT FLOUR), SUGAR, SOYBEAN OIL AND/OR PARTIALLY HYDROGENATED COTTONSEED OIL, HONEY, LEAVENING (BAKING SODA AND/OR CALCIUM PHOSPHATE), SALT, ARTIFICIAL FLAVOR, SOY LECITHIN, CORNSTARCH. CONTAINS: WHEAT, SOY.
First of all why so many crazy ingredients? I hate that! And second of all, do you see it?? Right there in the middle:
SOYBEAN OIL AND/OR PARTIALLY HYDROGENATED COTTONSEED OIL, HONEY, LEAVENING (BAKING SODA AND/OR CALCIUM PHOSPHATE)
That's what you want to avoid ladies and Gents - That's the same for Trans Fat - the website even says that they are following FDA's rules for trans fats letting less than .5 g to actually say 0 on the nutrition label!
Just read the ingredient list and DON'T EAT IT! PLEASE!
-I know you think I've gone pretty crazy, and that could be true, but why put something into our bodies, or our kids for that matter, that just doesn't belong?
So along came the quest for my own Grahams, and I FINALLY got to it!
They are delish and good for you (well a lot better I should say!)
Ingredients:
1 C While Whole Wheat Flour
1 C All Purpose
1 C Gluten Free Blend (or just do 2 C Wheat Flour!)
1/2 C Dark Brown Sugar
1 tsp Baking Soda
3/4 tsp Kosher Salt
1/4 C Blackstrapp Molasses (or just regular molasses - but Blackstrap has AMAZING Health benefits!)
2 Tbl of Earth Balance or Smart Balance Buttery spread
5 Tbl of Canned Pumpkin
1/3 C Honey
5 Tbl of Almond Milk (or any milk)
2 Tbl Vanilla
Directions:
- Combine Flours, Baking Soda, Salt, and Brown Sugar. You need to use a hand mixer with a wider whisk. Or a large food processor. This helps combine the ingredients well. Slowly add the butter and pumpkin and pulse the blender and then blend on slow until combined. Add Molasses.
In a small bowl whisk milk, vanilla, and honey.
Slowly pulse into dough and mix until WELL combined.
Divide dough, wrap in plastic, and place in fridge for about 2 hours or freezer for 1/2 hour. Place dough on Flour lined cookie sheet or Silpat. Cover with plastic wrap and roll out with dough roller.
(the dough is sticky - plastic wrap HELPS!)
Use a pastry roll or pizza cutter to score lines in dough. I used the back of a bamboo stick to poke holes. Mix 1 tsp cinnamon and 1 1/2 Tbl of sugar and sprinkle over dough.
(this is optional, I made one batch with and one batch without)
Cook at 350 for 15-18 minutes. Let cool for a few minutes and move to cooling rack. You may need a knife to cut or break edges evenly. Store in airtight container or freeze.
Enjoy as a cracker, dip in Peanut Butter, or go make those SMORES!
What a perfect snack!!
ENJOY!
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