whole wheat and oat graham crackers, www.feedthemwisely.com

Whole Wheat and Oat Flour Graham Crackers

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Graham crackers have historically been made out of graham flour, a coarsely ground whole wheat flour. These days, however, the first ingredient on a box of graham crackers is typically enriched white flour. Whole wheat flour is usually somewhere on the ingredient list, but it is rarely, if ever, the first ingredient. This is too bad as most of us would benefit from replacing some of the refined grains we eat with whole grains.

I decided to make graham crackers containing only whole grain flours because my two year old loves graham crackers and I love a baking project. My initial attempt used all whole wheat pastry flour (I couldn’t find graham flour at any of my local grocery stores). Needless to say, the graham crackers were a bit dense. By replacing some of the whole wheat flour with oat flour, I was able to make something that tasted remarkably like the graham crackers my son loves. Oh, and they go really well with a cup of coffee

Recipe adapted from Smitten Kitchen’s Graham Cracker recipe and makes approximately 56 2-inch diameter cookies.

Whole Wheat and Oat Flour Graham Crackers

Whole Wheat and Oat Flour Graham Crackers

Ingredients

  • 1 2/3 cups whole wheat pastry flour
  • ¾ cup oat flour (I make my own by blending old fashioned oats)
  • 7 tablespoons cold unsalted butter, cut into small cubes
  • 2/3 cup brown sugar
  • 2 tablespoons vanilla
  • 5 tablespoons milk (I use whole milk)
  • 1/3 cup honey
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt

Directions

    To make graham cracker dough:
  1. Stir together milk, vanilla and honey in a glass measuring cup until combined, set aside
  2. Blend dry ingredients together in food processor until combined
  3. Add cold butter to food processor and pulse until just incorporated
  4. While food processor is running, slowly add milk mixture and continue to process until just fully incorporated
  5. Scrape dough (it will be very sticky) onto a piece of parchment paper, shape into a disk. Fold remaining parchment paper around dough and then wrap in plastic. Refrigerate until firm, or at least two hours
  6. To bake graham crackers:
  7. Preheat oven to 350°F
  8. Roll half of the graham cracker dough out on parchment paper to 1/8 inch thickness, using flour as needed to prevent sticking
  9. Cut out desired shape (I used 2-inch circles, but you could just use a knife and make the traditional rectangles). Without separating the cracker from the dough, place the whole sheet of parchment paper in the freezer for 10 minutes until firm. This will make the dough cut-outs firm enough to transfer
  10. While dough is chilling, repeat steps 2 and 3 with remaining dough
  11. Transfer cold and firm dough cut-outs onto a parchment lined baking sheet
  12. Bake for 12 to 15 minutes, until just starting to brown on the edges
  13. Let graham crackers cool for five minutes before transferring to a cooking rack to cool completely
http://feedthemwisely.com/whole-wheat-and-oat-flour-graham-crackers

100% whole grain graham crackers, Whole wheat and oat flour graham crackers
Whole wheat and oat flour graham crackers.

Nutrition information (per cookie):

  • 38 calories
  • 3.6 g added sugar
  • 0.6 g fiber
  • 0.7 g protein

 

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whole wheat and oat flour graham crackers

2 Comments

  1. Looks delicious. I will hunt for graham flour. Where did you find the cool cookie cutter?

    • I would be interested to hear where you can find graham flour… I have only been able to find it online. Cookie cutter is just a biscuit cutter (and then I made little holes with a toothpick). Thanks for reading Judi!

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