Whole Wheat Graham Crackers

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original recipe from Country Life Vegetarian Cookbook
modified by Wardee Harmon

  • 1/3 cup barely melted coconut oil
  • 1/3 cup unsulphured molasses and raw honey, combined
  • 3/4 cup oat flour (whizz oats in blender until fine)
  • 1-1/2 cups whole wheat pastry flour
  • 1-1/2 teaspoons cinnamon
  • 1/4 teaspoon sea salt

Preheat oven to 350 degrees. Combine all ingredients. Turn baking sheet over so the underside is up. Grease with melted coconut oil or butter. Flatten dough out on underside of baking sheet. Use rolling pin to smooth and fill out over entire sheet. You may need to grease the rolling pin. Score with knife into 2 by 3 inch crackers. Poke each cracker with a fork 2 or 3 times. Bake for 8 minutes. Let cool. Transfer to airtight container.

*The pictured graham crackers are not cooked yet.

Note: This is a recipe I have not yet converted to be a soaked grain recipe. Soaking grains neutralizes phytic acid, which otherwise would get in the way of mineral absorption. I am not sure that this recipe can be converted however, as there’s no liquid besides the sweeteners, to use for a soaking stage. Therefore, I recommend using 2 to 2-1/4 cups of sprouted flour (spelt or wheat) in place of the oat flour and pastry flour. Please note that I have not tested this yet! 😀

This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!


  1. says


    Can you use olive oil? And I only have regular ww flour… can I use that?

    And also am I understanding the directions correctly, that you cook these on the bottom of an upside-down cookie sheet? Do you know the reason for this?

    If I can do those modifications, I’ll make some soon!


    I think you could use olive oil, although there will be a bit of olive oil flavor because it isn’t as mild. Yes, you are understanding correctly. The reason is that you can roll out the dough that way without the sides of the pan getting in the way. I hope you like them, Amy!

    Oops, I forgot to answer about the ww flour. I would give it a go. Perhaps sift the flour and use about 1/4 to 1/8 cup less to make sure the dough doesn’t get overly dry. Add more if it is too sticky. The dough should be like sugar cookie dough. Pliable, not sticky, not dry, easy to roll out.

  2. says

    Just printed these. I would like to make them soon. :) Thanks, Wardee.

    You’re welcome! Hope you like them. We had the rest of our batch today (Thursday), the 3rd day after making them. A. liked them best today, after they’d dried out a bit. More like a cracker. I suppose I could cook them longer to make them more cracker-y next time.

  3. says

    Wardee, I haven’t made them yet. :( I ground what I needed last night, so hopefully sometime today I can make them. I am wondering if I could dry them in the dehydrator? My girls would like them more like a cracker.

    I bet I could just cook/dry them in there. What do you think?

  4. says

    Hi Wardee, Me again. 😆 I just looked in my dehydrator book and it says I can dry these crackers at 110 to 118 degrees for 4 to 6 hours. I am going to try and get these done before soccer today, so they’ll be ready tonight. :)

    That’s great! How did they turn out?

  5. LaNea says

    I just made thses wonderful crackers. I was wondering if the amount of molasses/honey can be decreased? My body didn’t react well with it. Would that affect the structure of the dough?

  6. says

    LaNae – I think it could be reduced, but also realize that it is the liquid in this recipe. So if they dough is too dry, then consider adding some milk or water to get the dough back to being wet enough to hold together.

    Also, LaNae, I have not converted this recipe to a soaked recipe. At this point, I’m not sure how to do it because there’s no liquid with which to do that. In light of that, I’d recommend using sprouted flour if you can.

  7. Cass says

    I have been making a recipe similar to this that is a modification of an Alton Brown recipe from Food Network (I adore Alton & usually his recipes require only a little tweaking to be WAPF friendly). I use sprouted flour (I invested in a grain mill awhile back & I have never been sorry) but his recipe calls for 1 1/2 oz milk. I wonder if that would be enough to soak the four in? Could be switched to yogurt of kefir I would think. I like to make a double batch & grind up the ugliest crackers to freeze for easy graham cracker crusts. I also like to add a bit of cocoa & cut them into shapes with a cookie cutter. I’ve made some fun ice cream sandwiches with these & the kids say they are “better than the store’s” which is the highest praise possible in this house! Alton suggests rolling b/n 2 sheets of parchment which is what I do. http://www.foodnetwork.com/recipes/alton-brown/graham-crackers-recipe/index.html Happy baking!

  8. says

    I feel silly asking this, but I just want to be sure
    i understand…that’s 1/3 cup *each* of honey and molasses?

    I have some sprouted flour right now, and I’d love to try these! My boys miss graham crackers. :)

    • Becky says

      Thats what I did wrong! I did a total of 1/3c. sweetener & couldn’t figure out why they were so dry. I added more coconut oil & some water. They are in the oven now, we’ll see how they turn out! :)

  9. Heather says

    Soak your oats separately with water, whey and a dash of rye flour (or leave out the rye) for 24hrs, dehydrate and grind. I usually do this in a large batch and store the dehydrated, unground oats in the freezer.

  10. Jen says

    These look wonderful….do you have recommendations what to use for a gluten free modification that would produce a similar result?

    Thanks for all the great inspiration!


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