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Home » 100% Whole Wheat Graham Crackers – And a Giveaway!

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100% Whole Wheat Graham Crackers – And a Giveaway!

Created On: March 16, 2012  |  Updated: October 12, 2013  |   87 Comments

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I have a confession.  I’m not one of those people that can wing it when it comes to baking.  I usually have a recipe (or two or three) that I adapt and adapt and adapt until it is what I want it to be.  I don’t often change a ton of different things at once(although I do have a mental list of “safe” changes to make to a recipe), usually just one or two so that I don’t create anything too inedible.  So I’m just a little proud to say I briefly glanced at a couple graham cracker recipes before I decided to wing this one.  Granted, graham crackers aren’t too complicated, I’m still proud of them 😀

As you may have noticed, in the first picture I made Graham Buttons!  The truth is, I get bored of rolling dough out and cutting cookies really quickly.  With the remaining dough I pinched off little 1 1/2 – 2 tsp pieces, rolled them and then squished them with the bottom of a cup that had been floured.  And then I poked them with a chopstick.  Probably just as time consuming as rolling out more cookies, but for some reason it annoys me less.  Plus the kids like squishing dough more than rolling it 😀

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And of course, I love these with a little bit a peanut butter.  I put peanut butter between the buttons too, but they were a little too thick for that.  I suggest graham crackers and a glass of milk alongside the jar of peanut butter.  Can’t go wrong there 😀

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So now, onto more exciting things.  I’m very excited to have a giveaway for you!  The generous people at Wondermill are hosting a giveaway for one of their Electric Grain Mills that I reviewed in this post.

(source)

Since my review, I’m still very happy with my grain mill so I’m so SO excited to be able to share a mill with one of you!  Even if you’re gluten-free, don’t feel left out of this giveaway.  Be sure to check Will It Grind to see the variety of other things the mill can grind, including things like brown(and white) rice, lentils, beans and quite a few other gluten-free options.  Be sure to check the items that it wont grind though too, which mostly include nuts and seeds that are more suited to being ground in a food processor anyways.

**Giveaway is now closed!**

There are three ways to enter this giveaway!  Make sure to leave a separate comment for each one.

The mandatory entry:

  • Leave a comment letting  me know what your favorite whole grain flour or gluten-free flour is!

For two extra optional entries:

  • Like Wondermill on Facebook and then come back here and leave me a comment letting me know you did.
  • Do ONE of the following:  follow Food Doodles on Twitter, or Like Food Doodles on Facebook or share this page with your friends on Facebook or Twitter using the share buttons at the bottom of the post and then come back here and leave a comment letting me know what you did.  If you currently follow Food Doodles on Twitter or Facebook, that counts too, just leave a message saying so 🙂

Unfortunately, this giveaway is only open to those with a US mailing address!  Sorry to all my international readers!!  Giveaway will end on Wednesday March 21st at noon MST and I will email the winner(so make sure to fill out your email when you comment!) and announce the winner in a post that afternoon or the next day.

**Giveaway is now closed!**

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[print_this]100% Whole Wheat Graham Crackers

  • 1 C whole wheat pastry flour(using soft wheat, either white or red)
  • 1 C whole wheat bread flour, coarsely ground if possible(flour from hard wheat – alternatively use all pastry flour but add 1/4 C)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/4 C coconut oil, or any flavorless oil
  • 1/4 C honey(another liquid sweetener will work just as well)
  • 2 tbsp blackstrap molasses
  • 1/4 C brown sugar
  • 1 tsp vanilla
  • 2 tbsp milk(I use almond milk)

Preheat the oven to 350 degrees.  Line 2 baking sheets with parchment or a silicone baking sheet.

Mix together the flours, baking soda, baking powder, salt and cinnamon and set aside.  In a small bowl, mix together the oil(melt the coconut oil if using), honey, blackstrap molasses(or substitute regular baking molasses), vanilla and milk.  Mix well and add to the dry ingredients.  Mix until all the flour mixture has been incorporated adding 1 tbsp extra milk only if needed.  If rolling the dough out, divide into 2 small pieces, wrap in plastic wrap and refrigerate about 30 minutes(or place in the freezer for about 10 minutes).  It is possible to roll it out immediately but holds together better when chilled.

If making graham buttons, do not chill.  For the buttons, pinch off 11/2-2 tsp sized pieces, roll into balls and then flatten with the smooth underside of a cup that’s been dipped in flour to prevent sticking.  Press to 1/8″-1/4″ thick.  Poke 4 holes in the center of the cookie using a chopstick and bake for 12-13 minutes until the edges just turn golden.

If you’d like to roll out the cookies, chill dough for a few minutes and then roll out one piece at a time until 1/8″ thick on a well floured surface(or roll out on your parchment paper on silicone baking mat with plastic wrap over the dough to prevent it from sticking to the rolling pin instead of flouring).  Cut off the uneven edges and then cut the remaining dough into even squares or rectangles.  Carefully transfer dough to prepared baking sheet about 1/2″ apart and then poke with a fork.  (The cookies also bake just fine if you roll them out on the parchment you will be baking them on, cut them and then leave them together, but the edges aren’t as pretty.  Just run a knife over the cuts while the cookies are still hot from the oven then let cool completely before breaking)  Bake 11-12 minutes until just golden around the edges, turning pan half way through.  Cool on the pan for 5 minutes before transferring to a cooling rack and cooling completely.  Store in an airtight bag or container at room temperature.

If your cookies are slightly soft when completely cool return them to a 250-300 degree oven for 5-10 minutes to dry them out to be crispy.[/print_this]

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posted in: Cookies, Kid-friendly

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    Comments & Reviews

  1. Kim says

    Let me just say: THANK YOU!
    I have been looking for a good graham cracker recipe for a while now and this is WONDERFUL. I can’t keep out of the kitchen because of them. So good.

    Reply
  2. Muriel Taft says

    ….and now I just “liked” FoodDoodles on FB!

    Thanks for hosting this great giveaway!

    Reply
  3. Muriel Taft says

    I just “liked” WonderMill on FB!

    Reply
  4. Muriel Taft says

    My favorite flour is whole wheat flour, as boring as that may be!

    And I *LOVE* your blog. I just started up my own and it’s a time-consuming labor of love. Yours is beautiful and I appreciate all the work you put into it. 🙂 I’ll be following on FB!

    Reply
  5. Tamara says

    I love rye! Rye rye rye! As for gluten free…millet is delicious, and I can’t get enough corn flour. : D
    And I’ve just gone and liked both pages…why I hadn’t liked them before I don’t know…I’m getting hungry.

    Reply
  6. Nora @ natural noshing says

    Not sure how I missed this but I’m sure glad I went back for a read!
    1. I’ve been craving graham crackers and these look incredible! Nice job winging it 🙂
    2. I want a big fat peanut butter button sandwich!
    3. My fav flour is oat flour…oh and buckwheat too!

    Reply
  7. marie says

    Annnd I FB like Food Doodles, too.

    Thanks for hosting this awesome giveaway!!

    Reply
  8. marie says

    I FB like Wonder Mill!!

    Reply
  9. marie says

    YUMM!! I’ve gotta’ make me some graham crackers SOON!! My favorite flour is good ole’ whole wheat.

    Reply
  10. Carmen @ Life Blessons says

    I “liked” Food Doodles on Facebook

    Reply
  11. Carmen @ Life Blessons says

    I “liked” The WonderMill Co. on Facebook

    Reply
  12. Carmen @ Life Blessons says

    I don’t try too many different kinds of flours, so I’d have to be pretty boring and just say wheat is my fave 🙂

    Reply
  13. Heidi Sandvik says

    I love using white whole wheat–but barley flour is right up there with that, too. Barley flour goes in my banana bread and in some fabulous barley coconut crackers, which are all-time favorites in my house.

    Reply
  14. Lisa V says

    My fave is Rye flour too! thanks for the chance to win, I like Food Doodles and Wondermill on FB!

    Reply
  15. Katie Nichols says

    +1 I am gluten free and have a recipe to make the BEST gluten free flour: 2 cups white rice flour, 2/3 cup potato starch flour, 1/3 cup tapioca flour
    +1 I liked Wondermill on Facebook!
    +1 I already like you on Facebook! SO MUCH hehe
    Thank you!

    Reply
  16. Melinda @cookingalamel says

    I like Food Doodles on Facebook!

    Reply
  17. Melinda @cookingalamel says

    Oh my goodness. These graham crackers look DELICIOUS. Congrats on winging it! I’ve been slowly trying to do that, as well! It really makes it so nerve wracking and exciting at the same time!

    And awesome giveaway for a grain mill! It would be totally fun to make my own whole wheat flour.. my favorite flour is white whole wheat.. gluten free, I love coconut and almond flours!

    Reply
  18. Brooke says

    So, i am just learning how to cook vegan, so i am not used to all the fancy types of flour. but i really want to try coconut flour. I heard its amazing!!!

    Reply
  19. chinmayie @ love food eat says

    Too cool! I am making these for my daughter 🙂

    Reply
  20. Joy says

    love the blog! and followed on twitter

    Reply
  21. Heather @ Kiss My Broccoli says

    And I already “like” you on Facebook AND follow you on Twitter! 🙂 Thanks for hosting a great giveaway Heidi!

    Reply
  22. Heather @ Kiss My Broccoli says

    I “liked” Wondermill on Facebook!

    Reply
  23. Heather @ Kiss My Broccoli says

    Thank you, thank you, THANK YOU!! It is so hard to find packaged whole wheat graham crackers that don’t have all those sketchy ingredients in them! There is nothing like a stack of grahams and a cold glass of [almond] milk! Mmm! And congrats on winging the recipe! I’m the same way when it comes to baking and I’ve only surprised myself ONCE with a winged cookie recipe!

    I remember the post you did for the grain mill review and I remember how highly you spoke of it. It would definitely be something fun to play around with…and perhaps get me even MORE creative with my pancake recipes! 😉

    My favorite whole grain flour is whole wheat pastry…I can’t even believe I went so long without it, trying to use regular whole wheat flour for baked goods….everything always came out so heavy and “healthy” tasting! Ick!

    Reply
  24. Amy says

    Thanks for the great blog and the chance to enter to win! I liked Wonder Mill on Facebook and Food Doodles too 🙂

    My favorite whole grain flour is the rye flour milled from our local grain coop. I’d like to be able to mill it at home, so this mill would come in handy!

    Reply
  25. Annie @ Naturally Sweet Recipes says

    These look awesome!! What a great recipe. And I am soo excited about this giveaway! What an amazing opportunity! My favorite flour is spelt flour and white rice flour. I think they replace refined white flour perfectly! But with better taste!

    Reply
  26. Richa@HobbyandMore says

    already follow you on facebook. love the color of these crackers!

    Reply
  27. Richa@HobbyandMore says

    oooh i always love freshly ground flours! my fave is whole what.. just cant live without some indian wheat breads:)

    Reply
  28. Kristen says

    I actually think red spelt is awesome, although it is best if mixed with something else in baking.

    I’ve followed you on Twitter (@KristenDCook), AND I liked Wondermill on FB.

    Reply
  29. Nikki says

    I can’t wait to try this recipe, I know my son would just love it!!
    My favourites are whole wheat flours, and brown rice, I’ve found so many easy ways to use them instead of white flour in some really great recipes.

    Reply
  30. Erin says

    I like Food Doodles on Facebook. 🙂

    Reply
  31. Erin says

    I like lots of whole grain flours but one of my favorites is white whole wheat- its so versatile!

    Reply
  32. Jen says

    And I follow you on Twitter. With the Farmers’ Market account. 🙂

    Reply
  33. Jen says

    I follow you on Facebook.

    Reply
  34. Jen says

    We do a lot of grinding of our local wheat share: spelt, red fife, soft winter wheat… but I’d like to learn how to grind more ingredients. Our current grinder only does wheat and not beans or anything, this would be a great addition towards out little kitchen from scratch!

    Reply
  35. Caitlin says

    following on fb 🙂

    Reply
  36. Caitlin says

    Oat flour!!!

    Reply
  37. Roxana GreenGirl { A little bit of everything} says

    Like The WonderMill on Facebook now

    Reply
  38. Roxana GreenGirl { A little bit of everything} says

    Following you now on Twitter and RT
    https://twitter.com/#!/FoodDoodles/status/180770387301384192

    Reply
  39. Roxana GreenGirl { A little bit of everything} says

    My favorite flour is rye flour, although I do not bake with it as often as I wish. Lately i have been using 100% whole wheat flour more often than I used to, which is good thing. I’d love to have my own mill! Thanks for hosting this wonderful giveaway!

    Reply
  40. Heather says

    You should totally be proud of your homemade Graham Crackers- they look incredible!

    My favorite Whole Grain Flour, hands down is Spelt – love the stuff!

    Reply
  41. Jennifer says

    Hmmm…I don’t know if I have a favorite…haven’t thought about it much. I use whole wheat pastry flour for muffins and really like the lightness it provides but I also like the wheat flour that my mom grinds for me. I have 1600 lbs. of wheat and no grinder…I would LOVE a wondermill!

    Reply
  42. Jennifer says

    I like Wondermill on facebook!

    Reply
  43. Jennifer says

    I like Food doodles on facebook.

    Reply
  44. Nikki says

    I like oats best. You can use them whole or grind them up.

    Reply
  45. Cara says

    Awesome giveaway! This is a gadget I don’t have and clearly need 🙂 My favorite flours are chickpea flour and coconut flour.

    Reply
  46. Deepali says

    I am following you on twitter. Enroll me in the giveaway

    Reply
  47. Melanie says

    I already like Food Doodles on Facebook, that’s how I found out about this post. 🙂 Thanks!

    Reply
  48. Melanie says

    I liked Wondermill on Facebook

    Reply
  49. Melanie says

    my favorite flour to use is organic spelt flour

    Reply
  50. Kate says

    I just made gluten free graham crackers yesterday. My recipe was similar, but I used gf oat flour and sorghum flour…so yummy!

    Reply
  51. Erin @ Texanerin Baking says

    And Texanerin Baking the person now likes Wondermill on Facebook.

    Reply
  52. Erin @ Texanerin Baking says

    And I already like you on Facebook. 🙂

    Reply
  53. Erin @ Texanerin Baking says

    Yay graham crackers! I love graham crackers but they don’t exist here. Neither do either types of those flours. I’d love to be able to make them for pie crust reasons.

    That’s so neat that you got a grain mill to give away! I still have my US mailing address so I’m going to enter. I’m going to have to buy a grain mill when we go back to the US because whole spelt is so expensive there but winning one would be neater. 🙂

    My favorite flour is whole spelt. I think it thinks less healthy than whole wheat and I love that.

    Reply
  54. Lisa says

    Already following you on FB. Love this recipe!

    Reply
  55. Joanne says

    The fact that you can’t really wing it with baking is what I both love and hate about it. These graham cracker buttons sound delicious! The perfect midday snack especially with that peanut butter smear!

    Reply
  56. nicky says

    Great website! These look yummy! I like just plain ol’ whole wheat flour!

    Reply
  57. teri l pastorino says

    i follow you on facebook!

    Reply
  58. teri l pastorino says

    i already follow you on RSS feed and FB, but i now also follow wonder mill!
    thanks!

    Reply
  59. teri l pastorino says

    i use some whole wheat flour from bulk at sunflower market. of late i am having some issues with flours and need to investigate other sources or gluten free to see it helps! this mill would help me in my quest. a girl just has to have bread sometimes!

    Reply
  60. Noreen Courchene says

    Follow you on fb and love your recipes-can’t wait to try this one! Liked Wondermill on fb too. Had your yummy banana bread for breakfast.

    Reply
  61. Mb says

    whole wheat pastry flour!

    Reply
  62. kathryn says

    And I also now like wondermill!

    Reply
  63. kathryn says

    I like you on facebook!

    Reply
  64. kathryn says

    I really love buckwheat – which a lot of people I know seem to hate :p

    Reply
  65. amy marantino says

    quinoa flour

    Reply
  66. Haley @ Health Freak College Girl says

    follow food doodles on twittaaa!

    Reply
  67. Haley @ Health Freak College Girl says

    like wondermill on facebook 🙂

    Reply
  68. Haley @ Health Freak College Girl says

    first off, these crackers sound amazing and it went straight into my “MAKE NOW” folder.

    anywho, my favorite gluten free flour is probably garbanzo bean flour. as for favorite whole wheat flour…probably spelt

    Reply
  69. Peggy says

    Love your blog! My favorite flour is white whole wheat – back in the day it was called ” Montana 86″ and I had to order it. Now it can be found everywhere – even available in generic store brands.

    Reply
  70. Amy says

    Liked you over on FB!

    Reply
  71. Amy says

    I’ve been following your blog for a few months now and I love it. Thanks for showing me so many ways to feed my family healthy alternatives to classic favorites.
    I’ve been slowly switching all of my baking recipes with whole wheat flour and no one has complained yet!

    Reply
  72. Gina @ Running to the Kitchen says

    I am definitely like that when it comes to baking too and completely understand that sense of pride when you sort of wing it and it actually turns out! Congrats on that 🙂
    This is boring but I love whole wheat. Plain and simple 🙂 I really want to try millet and quinoa flour though.

    Reply
  73. manda says

    Follow fooddoodles on twitter.

    Reply
  74. manda says

    I live unbleached flour for baking.

    Reply
  75. Maryea {Happy Healthy Mama} says

    I follow you on Twitter.

    Reply
  76. Maryea {Happy Healthy Mama} says

    I love whole wheat flour. Love this cracker recipe, too!

    Reply
  77. Karen says

    I now follow you on fb.

    Reply
  78. Debbie T says

    I liked your page on FB. Glad to have found you! I’ll be looking back at prior posts! Thanks

    Reply
  79. Karen says

    I follow wondermill on fb.

    Reply
  80. Debbie T says

    I’ve “liked” the wondermill page on FB, thanks!

    Reply
  81. Karen says

    Hard winter white wheat is yummy in bread.

    Reply
  82. Debbie T says

    I’ve been dying to try making some crackers. this looks so yummy.

    And I’m also very excited about getting my own grain mill, I’ve been researching lately!!! This would be great!!!

    My fave grain flours are whole wheat, along with corn flour (Bob’s Red Mill), barley flour, rye flour. I’m really wanting to get into other flours like bean, quinoa, millet. I’m willing to try them all!

    Reply

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