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!**
- 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.
{ 82 comments… read them below or add one }
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.
….and now I just “liked” FoodDoodles on FB!
Thanks for hosting this great giveaway!
I just “liked” WonderMill on FB!
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!
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.
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!
Annnd I FB like Food Doodles, too.
Thanks for hosting this awesome giveaway!!
I FB like Wonder Mill!!
YUMM!! I’ve gotta’ make me some graham crackers SOON!! My favorite flour is good ole’ whole wheat.
I “liked” Food Doodles on Facebook
I “liked” The WonderMill Co. on Facebook
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 🙂
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.
My fave is Rye flour too! thanks for the chance to win, I like Food Doodles and Wondermill on FB!
+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!
I like Food Doodles on Facebook!
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!
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!!!
Too cool! I am making these for my daughter 🙂
love the blog! and followed on twitter
And I already “like” you on Facebook AND follow you on Twitter! 🙂 Thanks for hosting a great giveaway Heidi!
I “liked” Wondermill on Facebook!
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!
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!
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!
already follow you on facebook. love the color of these crackers!
oooh i always love freshly ground flours! my fave is whole what.. just cant live without some indian wheat breads:)
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.
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.
I like Food Doodles on Facebook. 🙂
I like lots of whole grain flours but one of my favorites is white whole wheat- its so versatile!
And I follow you on Twitter. With the Farmers’ Market account. 🙂
I follow you on Facebook.
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!
following on fb 🙂
Oat flour!!!
Like The WonderMill on Facebook now
Following you now on Twitter and RT
https://twitter.com/#!/FoodDoodles/status/180770387301384192
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!
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!
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!
I like Wondermill on facebook!
I like Food doodles on facebook.
I like oats best. You can use them whole or grind them up.
Awesome giveaway! This is a gadget I don’t have and clearly need 🙂 My favorite flours are chickpea flour and coconut flour.
I am following you on twitter. Enroll me in the giveaway
I already like Food Doodles on Facebook, that’s how I found out about this post. 🙂 Thanks!
I liked Wondermill on Facebook
my favorite flour to use is organic spelt flour
I just made gluten free graham crackers yesterday. My recipe was similar, but I used gf oat flour and sorghum flour…so yummy!
And Texanerin Baking the person now likes Wondermill on Facebook.
And I already like you on Facebook. 🙂
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.
Already following you on FB. Love this recipe!
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!
Great website! These look yummy! I like just plain ol’ whole wheat flour!
i follow you on facebook!
i already follow you on RSS feed and FB, but i now also follow wonder mill!
thanks!
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!
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.
whole wheat pastry flour!
And I also now like wondermill!
I like you on facebook!
I really love buckwheat – which a lot of people I know seem to hate :p
quinoa flour
follow food doodles on twittaaa!
like wondermill on facebook 🙂
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
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.
Liked you over on FB!
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!
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.
Follow fooddoodles on twitter.
I live unbleached flour for baking.
I follow you on Twitter.
I love whole wheat flour. Love this cracker recipe, too!
I now follow you on fb.
I liked your page on FB. Glad to have found you! I’ll be looking back at prior posts! Thanks
I follow wondermill on fb.
I’ve “liked” the wondermill page on FB, thanks!
Hard winter white wheat is yummy in bread.
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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