100% Whole Wheat Graham Crackers – And a Giveaway!

by Heidi @ Food Doodles on March 16, 2012


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 😀


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 😀


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.


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!**


[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]


Leave a Comment

{ 82 comments… read them below or add one }

1 Kim March 23, 2012 at 15:39

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.


2 Muriel Taft March 21, 2012 at 11:40

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

Thanks for hosting this great giveaway!


3 Muriel Taft March 21, 2012 at 11:38

I just “liked” WonderMill on FB!


4 Muriel Taft March 21, 2012 at 11:36

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!


5 Tamara March 21, 2012 at 10:51

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.


6 Nora @ natural noshing March 20, 2012 at 21:00

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!


7 marie March 20, 2012 at 19:39

Annnd I FB like Food Doodles, too.

Thanks for hosting this awesome giveaway!!


8 marie March 20, 2012 at 19:38

I FB like Wonder Mill!!


9 marie March 20, 2012 at 19:36

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


10 Carmen @ Life Blessons March 20, 2012 at 17:07

I “liked” Food Doodles on Facebook


11 Carmen @ Life Blessons March 20, 2012 at 17:07

I “liked” The WonderMill Co. on Facebook


12 Carmen @ Life Blessons March 20, 2012 at 17:06

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 🙂


13 Heidi Sandvik March 20, 2012 at 16:41

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.


14 Lisa V March 20, 2012 at 13:24

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


15 Katie Nichols March 20, 2012 at 10:23

+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!


16 Melinda @cookingalamel March 20, 2012 at 10:09

I like Food Doodles on Facebook!


17 Melinda @cookingalamel March 20, 2012 at 10:03

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!


18 Brooke March 20, 2012 at 08:37

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!!!


19 chinmayie @ love food eat March 19, 2012 at 22:50

Too cool! I am making these for my daughter 🙂


20 Joy March 19, 2012 at 20:47

love the blog! and followed on twitter


21 Heather @ Kiss My Broccoli March 19, 2012 at 19:22

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


22 Heather @ Kiss My Broccoli March 19, 2012 at 19:21

I “liked” Wondermill on Facebook!


23 Heather @ Kiss My Broccoli March 19, 2012 at 19:21

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!


24 Amy March 19, 2012 at 17:26

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!


25 Annie @ Naturally Sweet Recipes March 19, 2012 at 17:14

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!


26 Richa@HobbyandMore March 19, 2012 at 16:12

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


27 Richa@HobbyandMore March 19, 2012 at 16:11

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


28 Kristen March 19, 2012 at 13:36

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.


29 Nikki March 19, 2012 at 13:34

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.


30 Erin March 19, 2012 at 13:22

I like Food Doodles on Facebook. 🙂


31 Erin March 19, 2012 at 13:20

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


32 Jen March 19, 2012 at 13:11

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


33 Jen March 19, 2012 at 13:10

I follow you on Facebook.


34 Jen March 19, 2012 at 13:10

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!


35 Caitlin March 19, 2012 at 10:56

following on fb 🙂


36 Caitlin March 19, 2012 at 10:55

Oat flour!!!


37 Roxana GreenGirl { A little bit of everything} March 19, 2012 at 09:45

Like The WonderMill on Facebook now


38 Roxana GreenGirl { A little bit of everything} March 19, 2012 at 09:43
39 Roxana GreenGirl { A little bit of everything} March 19, 2012 at 09:41

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!


40 Heather March 19, 2012 at 07:46

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!


41 Jennifer March 19, 2012 at 07:44

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!


42 Jennifer March 19, 2012 at 07:39

I like Wondermill on facebook!


43 Jennifer March 19, 2012 at 07:38

I like Food doodles on facebook.


44 Nikki March 18, 2012 at 17:15

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


45 Cara March 18, 2012 at 07:53

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


46 Deepali March 17, 2012 at 23:47

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


47 Melanie March 17, 2012 at 19:17

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


48 Melanie March 17, 2012 at 19:15

I liked Wondermill on Facebook


49 Melanie March 17, 2012 at 19:15

my favorite flour to use is organic spelt flour


50 Kate March 17, 2012 at 18:35

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


51 Erin @ Texanerin Baking March 17, 2012 at 12:11

And Texanerin Baking the person now likes Wondermill on Facebook.


52 Erin @ Texanerin Baking March 17, 2012 at 12:08

And I already like you on Facebook. 🙂


53 Erin @ Texanerin Baking March 17, 2012 at 12:07

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.


54 Lisa March 17, 2012 at 11:34

Already following you on FB. Love this recipe!


55 Joanne March 17, 2012 at 10:56

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!


56 nicky March 17, 2012 at 08:34

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


57 teri l pastorino March 17, 2012 at 08:11

i follow you on facebook!


58 teri l pastorino March 17, 2012 at 08:10

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


59 teri l pastorino March 17, 2012 at 08:08

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!


60 Noreen Courchene March 17, 2012 at 07:40

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.


61 Mb March 17, 2012 at 07:07

whole wheat pastry flour!


62 kathryn March 17, 2012 at 04:43

And I also now like wondermill!


63 kathryn March 17, 2012 at 04:42

I like you on facebook!


64 kathryn March 17, 2012 at 04:41

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


65 amy marantino March 17, 2012 at 01:15

quinoa flour


66 Haley @ Health Freak College Girl March 17, 2012 at 00:24

follow food doodles on twittaaa!


67 Haley @ Health Freak College Girl March 17, 2012 at 00:23

like wondermill on facebook 🙂


68 Haley @ Health Freak College Girl March 17, 2012 at 00:21

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


69 Peggy March 17, 2012 at 00:17

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.


70 Amy March 16, 2012 at 22:39

Liked you over on FB!


71 Amy March 16, 2012 at 22:36

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!


72 Gina @ Running to the Kitchen March 16, 2012 at 22:03

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.


73 manda March 16, 2012 at 17:31

Follow fooddoodles on twitter.


74 manda March 16, 2012 at 17:31

I live unbleached flour for baking.


75 Maryea {Happy Healthy Mama} March 16, 2012 at 16:25

I follow you on Twitter.


76 Maryea {Happy Healthy Mama} March 16, 2012 at 16:25

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


77 Karen March 16, 2012 at 16:06

I now follow you on fb.


78 Debbie T March 16, 2012 at 16:05

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


79 Karen March 16, 2012 at 16:04

I follow wondermill on fb.


80 Debbie T March 16, 2012 at 16:04

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


81 Karen March 16, 2012 at 16:03

Hard winter white wheat is yummy in bread.


82 Debbie T March 16, 2012 at 16:03

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!


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