Whole Wheat Graham Crackers
These graham crackers are not cooked yet.
Whole Wheat Graham Crackers
original recipe from Country Life Vegetarian Cookbook
modified by Wardeh Harmon
- 1/3 cup grapeseed oil
1/3 cup molasses and agave syrup (or 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. Spray with olive oil spray. 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.
These look really good. I want to try making them!
I hope you like them. They’re like a graham cookie and they smell really, really yummy!
Does grapeseed oil have a specific flavor? Is it better than canola, healthwise? I’m afraid to try this one, because I love graham crackers and I’d probably eat them all day!
Yes, it is better than canola oil, although I can’t tell you why off the top of my head.
I’d have to do some research. As for flavor, it is a great cooking oil because the flavor is so mild. I use it anywhere canola would be used. These end up being like a graham cookie. They are so yummy! Love, Wardeh
Wardeh,
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!
Amy
I think you could use olive oil, although there will be a bit of olive oil flavor because it isn’t as mild as the grapeseed oil. 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! Love, Wardeh
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.
Just printed these. I would like to make them soon.
Thanks, Wardeh.
You’re welcome! Hope you like them. We had the rest of our batch today (Thursday), the 3rd day after making them. Haniya 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. Love, Wardeh
Wardeh, 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?
Hi Wardeh, 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?