baked sweets

Healthier Graham Crackers

I found a way to make a good thing still good without the bad stuff. Hmm? Let me paraphrase: I made graham crackers without the heaps of sugar, oil, more sugar (but this time in liquid form), and other not-whole-food ingredients, and they turned out highly recommendable!!!

For some reason, store-bought graham crackers connote healthiness. Maybe in comparison to Oreo’s and Chips Ahoy they’re good for you, but wholesome and healthy? Not really. I realize that it’s very difficult, perhaps oxymoronic, to try and connote actual healthiness with a cookie, but if there is a way, and I think there is, these graham crackers cookies would be it. While store-bought graham crackers contain a little over 4 grams of refined sugar per cracker, these ones contain less than 2 (and a less refined, blood-spiking one at that). I also switched the standard ratio of white flour (more) to whole grain graham flour (less), resulting in a far more fiber-packed cracker. These graham crackers prove that healthier substitutes don’t have to be gut-wrenching to make, and that they can go a long way, quite literally, in providing you with more plentiful energy throughout the day. I had three of these crackers at 3 PM and didn’t find myself eager for dinner until 8 PM, which is very, very, unusual for me.

I remember Honey Maid’s graham crackers fondly; they were crucial in sealing together the best part of a summer spent on the Oregon coast: hot, gooey marshmallows and dribbling milk chocolate. At the traditional family camp fire by the beach, hot dogs and baked beans were passed around and devoured, but not indulged in, because everyone knew (well, the kids at least) that the best part was saved for last: s’mores to sing songs about and pray to God that you get the chance to eat again before you’re old and mature and reply ‘no thank you, I no longer eat sugary, processed fake food’ when someone offers you a free s’more. The notoriously American s’mores of my childhood definitely spoiled me. Every other s’more I’ve had since I was 10 or 11 hasn’t been the same. Even my healthier ones. Surprised? Probably not, and neither was I. Obviously, the above pictured s’mores aren’t quite as mind-blowing as the one’s I enjoyed as a kid on the beach. Maybe I’m recalling the childhood memories with a bit too much pleasant nostalgia, but I think it was probably the insane amount of sugar added to Honey Maid’s graham crackers, marshmallows, and Hershey’s chocolate, that made said s’mores as memorable as they are. With that mind, if you’re not looking to fill your body and mind with:

(the ingredients from Honey Maid’s graham crackers)

then good on you, but don’t seal the warm and fuzzy childhood memory of s’mores away forever; instead, color it in with a new shade, i.e. homemade graham crackers that are full of fiber, slow-releasing sugar, and fat sans the hydrogenated part. And maybe, if you’re lucky, a thick layer of dark chocolate and ooey gooey marshmallows will sketch themselves into the picture. Maybe.

Makes eight 3-inch long crackers

1/2 cup graham flour
1/2 cup all-purpose flour (plus 2-4 tbsps for dusting)
2 tbsps unrefined coconut oil, melted
3 tbsps brown rice syrup (or sub with honey but know that the cookies will be slightly sweeter)
1 tbsp applesauce
1 pasture raised egg
1/2 tsp vanilla extract
1/2 heaped tsp ceylon cinnamon (add a little less if using regular cinnamon)
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp table salt

1 tbsp fine raw sugar, brown sugar, or coconut sugar
1/4 tsp cinnamon

Note: These crackers are sweet enough in my opinion (especially when made into a s’more sandwich), but definitely subtly sweet compared to standard graham crackers (hence the appropriate ‘healthier’ label), so, if you’re after a sweeter cracker, simply add 2-3 tsps of any granulated sugar to the rest of the dry ingredients.


You Might Also Like

No Comments

Leave a Reply