I love graham crackers. Okay, I take that back. I love the idea of graham crackers. The complex molasses flavor, the crumbly texture, the hint of sweetness.
Unfortunately, all of the brands I’ve tried have had the not-so-complex flavor of cardboard, with the texture to match. And sometimes, way too much sugar to cover up the lack of other flavors. I will eat them on occasion, but mostly use them as a vehicle of getting dessert pesto or dessert hummus to my mouth.
I had to make a few modifications. I didn’t have molasses and was almost out of maple syrup. Since brown sugar is made out of molasses, I subbed some in. But they still came out beautifully, with a rich flavor and perfect texture!
Adapted from the Edible Perspective
- 1 1/2 cups whole wheat flour
- 1/2 cup brown sugar
- 1/2 teaspoon baking soda
- Dash of ground nutmeg
- 2 teaspoons ground cinnamon
- 1/2 tsp salt
- 3 tablespoons canola oil
- 1 tablespoon applesauce
- 1 teaspoon vanilla extract
- 2 teaspoons maple syrup
- 3 tablespoons milk
- Preheat oven to 350*F. In a bowl, stir all dry ingredients.
- Add in the wet ingredients to the bowl, and work the dough with your hands. Mix until everything is just barely combined.
- On a greased piece of aluminum foil, roll out the dough to about 1/8" thick. Slice with a pizza cutter.
- Line a baking sheet with foil and grease the foil with canola oil. Transfer the cut crackers over to the baking sheet, leaving about 1/4" between the grahams.
- Poke holes into each graham cracker using a fork. Bake for 14 minutes.
- Allow the crackers to cool completely, so they get nice and crispy. Enjoy with some dessert pesto, dessert hummus, or as a S'more!