Home Made Healthy Multigrain Graham Crackers

Know what you Eat – Graham Crackers comes under the list of healthy snacks but if

you read the ingredients most of them are made with partially hydrogenated oils and

very few are made with whole grains. Typically to make graham crackers one has to use

graham flour which is made by grinding finely the endosperm of winter wheat. The bran

and germ layers are returned and mixed in, resulting in a coarse, brown flour with a

nutty and slightly sweet flavor. Today, some commercial granaries remove much of the

wheat germ to prolong the shelf life of the flour. So most of the brands available in the

store all you get is stripped out and processed graham cracker.



Graham cracker was in my must bake list for a long time and instead of just going for

whole wheat flour, i used whole wheat, brown rice, oats, sorghum and coconut flour.

Yeah my pantry has you name it will have it kind of different flours stocked, so went for

this multigrain and was planning to bake a vegan version but the coconut flour absorbed

all the moisture, so had to add some milk to roll the dough and cut out the crackers.

Yes it did taste good.







Ingredients

Whole Wheat Flour – 1 1/2 cups

Oats Flour – 1/2 Cup

Brown Rice flour – 1/4 cup

Coconut flour – 1/4 cup

Barley flour – 1/4 cup

Sorghum flour – 1/4 cup

Baking powder – 1/2 tsp

Canola or Sunflower oil – 1/2 cup

Maple syrup – 1/2 cup(Make it 3/4th cup if you want it sweeter)

Salt – 1/4 tsp

Ener-g Egg replacer – 1 1/2 tsp

Warm Water – 1 Tbsp

Milk – 1/4 cup

Cinnamon powder – 1 tsp



Method



1) Mix all the dry ingredients – Whole wheat flour, oats flour, brown rice flour, coconut flour

sorghum flour, barley flour, baking powder, salt and cinnamon powder.

2) Add water to the egg replacer and beat till fluffy.

3) Now add the oil, maple syrup to the ener-g mixture and combine thoroughly,

now add all the flours to this mixture and combine to get a well moistened dough.

4) Preheat baking oven to 350 Degrees fahrenheit.

5) Because you are using coconut flour it will start absorbing the moisture, so keep 1/4th of cup

of milk handy. Take half the dough and add little bit of milk and roll out into a  1/8” thick

on a greased and floured baking sheet. Cut into desired shapes with a knife or a cookie

cutter. I just used knife and cut out square and rectangles.

6) Bake in a cookie tray lined with parchment paper for 8-10 minutes till they are golden.

7) Now flip them back and bake for another 3-4 minutes to make it really crisp.

8) Once completely cooled, store in a air tight container

9) I had these crackers for 4 days in room temperature and  made a no bake chocolate cake

with the remaining graham crackers, so not able to tell you the shelf life of these crackers.

10) Do the same to the remaining dough, because of the coconut flour you had to keep

adding little milk as when rolling out the dough. Repeat procedure from 5-7.



Notes – I came across this recipe from a magazine in the local library,which had used 3 cups of

Whole wheat graham flour, because i had so much of all these other flours i combined all of them. This

is the first time i am making crackers with coconut flour, when using coconut flour

it just absorbs all the moisture and make it dry so i had to keep on adding milk to

roll out cut into desired shapes. Next time when i am making i am planning to add

finely ground almond meal. The original recipe uses honey, whereas i substituted it

with maple syrup.







Event Participation –

This goes to Whole Grain Baking – Brown Rice an event hosted by Madhuram

of Eggless Cooking.

Posted in: Barley, brownrice, coconut flour, cookies, how to make graham cracker, kidfriendly, Oats, sorghum, whole wheat, wholewheat