Place the dough between two sheets of parchment paper. Roll it out to about ⅛-inch thickness (very thin). Remove the top paper. Use a pizza cutter or knife to score the dough into 2-inch squares. Prick each cracker twice with a fork (this prevents puffing).
It doesn’t have to be that way.
Carefully slide the parchment paper onto your baking sheet. Bake for 12–15 minutes, until the edges are just golden brown. They will harden as they cool, so don’t over-bake.
Add the solid coconut oil (or butter) to the flour mixture. Use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with pea-sized bits of fat. This is the secret to a flaky cracker.
Let’s be honest: Store-bought graham crackers are delicious. But flip that box over and read the ingredients. You’ll usually find refined flour, high fructose corn syrup, artificial honey flavoring, and preservatives.
In a large bowl, whisk together the whole wheat pastry flour, oat flour, coconut sugar, cinnamon, baking soda, and salt.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling prevents the crackers from spreading and ensures they stay crisp.
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Place the dough between two sheets of parchment paper. Roll it out to about ⅛-inch thickness (very thin). Remove the top paper. Use a pizza cutter or knife to score the dough into 2-inch squares. Prick each cracker twice with a fork (this prevents puffing).
It doesn’t have to be that way.
Carefully slide the parchment paper onto your baking sheet. Bake for 12–15 minutes, until the edges are just golden brown. They will harden as they cool, so don’t over-bake.
Add the solid coconut oil (or butter) to the flour mixture. Use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with pea-sized bits of fat. This is the secret to a flaky cracker.
Let’s be honest: Store-bought graham crackers are delicious. But flip that box over and read the ingredients. You’ll usually find refined flour, high fructose corn syrup, artificial honey flavoring, and preservatives.
In a large bowl, whisk together the whole wheat pastry flour, oat flour, coconut sugar, cinnamon, baking soda, and salt.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling prevents the crackers from spreading and ensures they stay crisp.
