Graham crackers revisited

Not the type to let a kitchen mishap get me down, I had to try my hand again at graham crackers. I scoured the web for tips and info but settled with two of the highest ranking of recipes, one vegan and one not. There were elements of each that I liked but neither seemed to be exactly what I was looking for. What I came up with was a strange amalgamation of the two, with a hint of my own laziness thrown in there.

Surprisingly, they came out really well. They’re a little more cookie-like than store bought grahams but in the best of ways. The molasses in the sugar gives them a rich flavor that pairs perfectly with the cinnamon. They have a great crispy crunch but aren’t hard. Though the whole thing was a bit intimidating, it was well worth it.

Vegan Graham Crackers

2 1/2 cup graham flour

2 Tbsp all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp sea salt

1 cup dark brown sugar

1/2 tsp cinnamon

3 1/2 Tbsp Earth Balance chopped into small cubes and frozen

1/4 cup soy milk

1/4 cup agave or simple syrup

2 Tbsp vanilla extract

1. Chop your Earth Balance and put it in the freezer. It is easiest to use the Earth Balance sticks.

2. I did not have dark brown sugar so I just took 1 cup of regular sugar and added 2 Tbsp of molasses and combined thoroughly with a fork.

3. Mix the sugar, flours, salt, baking soda, baking powder and cinnamon in a mixer on low. You could also do this by hand. Mix until just combined.

4. Next add the frozen Earth Balance. Mix the ingredients until it starts to resemble a coarse meal. It is ok if the Earth Balance is not 100% incorporated. It is more important to not over-mix.

5. Mix the soy milk, agave and vanilla in a separate bowl. I used a mixture of agave maple syrup and simple syrup (sugar water) because that’s what I had in the fridge. Mix into the flour mixture until you have a rough dough.

6. Shape the dough roughly into a rectangle and wrap in plastic wrap. Refrigerate for at least 2 hours.

7. Preheat the oven to 325°

8. Remove the chilled dough and cut in half. Put the remaining portion back into the fridge. The dough will be very sticky so flour generously. I recommend rolling it out between two pieces of parchment paper. You will still have to flour it though. Roll out to approximately 1/4″ thickness. Using a pizza cutter or similar tool, cut into even(ish) squares. Poke holes in the tops with a fork or skewer and sprinkle with sugar and cinnamon. Repeat with the second batch of dough.

9. Here is where you should chill your dough for an additional 20-30 minutes. I didn’t. I got impatient. I’m sure it would be better if you did, but it didn’t make a huge difference. My graham crackers spread out a bit more and had to be recut after baking.

10. Bake for 20-25 minutes, rotating the tray about 15 minutes in.

11. Remove and let cool. Eat till your hearts content.

8 Responses to “Graham crackers revisited”
  1. Ms. T says:

    Yummy! Those look amazing! Gorgeous photos, too 😉

  2. Vegyogini says:

    Great job…they look delicious!

  3. Sara says:

    Yum!! I’ve always wanted to make my own graham crackers… Thanks for sharing the recipe!

  4. kim g. says:

    Those look great! And I very much admire your persistence.

  5. studiodrome says:

    these guys are so good. i’ve never liked graham crackers so much in my life. dandies? or sweet & saras = smores?

  6. Foodeater says:

    Cinnamon Pecan Sweet & Sara’s… aw yeah!

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