If you need a healthy snack to bring to playgroup, try this one!
It is so easy to make and oh so delicious to eat!
I found this recipe a few places (Little Birdie Secrets and Feeling Lovesome), but since the recipe was not original to either blogger, I am publishing it here in its entirety. I didn’t change a thing – it’s perfect.
Homemade Graham Crackers
(makes 16 large crackers)
- 2 cups whole wheat pastry flour
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup butter, melted
- 1/2 cup honey
1. Mix dry ingredients together and set aside.
2. In a separate bowl, mix together the honey and melted butter.
3. Mix the wet and dry ingredients together. The mixture will be very wet.
4. Grease a baking sheet (I used a 10 x 12 inch) and scoop the mixture onto it.
I like to put parchment paper on top and then roll it with a rolling pin. This way I don’t have any sticking.
5. Roll the dough to the edges of the baking sheet.
6. Bake at 400° for 8-10 minutes, or until the top starts to brown. I needed just 8 minutes.
7. Immediately use a pizza cutter to cut into individual pieces.
8. Let the crackers cool on a wire baking rack. You can see how thick ours turned out.
Use a larger baking sheet if you want them thinner and crispier.
9. Enjoy!
Nutrition Information
(16 crackers; each is just over 1 ounce)
- 133 calories
- 6 g fat
- 20 g carbohydrates
- 2 g fiber
- 9 g sugar
- 2 g protein
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© 2013 – 2016, Anna G. All rights reserved.
These look great! I am looking for a healthier alternative to store bought crackers. How long will these last?
Great question, Vicky – they’ve only lasted a couple of days in our house! Actually I put them in my husband’s office so I don’t eat all of them ! 😛 They do get pretty crispy, so sometimes I pop them in the microwave for a few seconds. But we like them crunchy too.
Oh, these looks yummy! Can’t wait to give them a try!
I hope your little guy likes them as much as my kids do!
Is it 133 calories for one cracker?
Yes, it is Gill – but the crackers are quite large and thick (it’s the butter that does it). You can definitely have smaller portion sizes.
Does it have to be pastry flour?
I just use that because it makes the texture lighter, but I think you could use whole wheat flour just fine. I would think all purpose would definitely work, too.