Vegan Graham Crackers

My kids love graham crackers. They love them plain. They love them turned into s’mores, they love them dipped in chocolate and they REALLY love them when they are homemade!! I recommend using a combination of whole wheat flour and whole wheat pastry flour for a real graham taste. And I highly recommend dipping the final product in a bit of melted dark chocolate for a super delicious treat!!

Vegan Graham Crackers

INGREDIENTS:

• 1 cup whole wheat pastry flour

• 1 1/4 cups whole wheat flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/4 teaspoon sea salt

• 1 teaspoon cinnamon

• 1/2 cup brown sugar

• 1/2 cup vegan butter, chilled and cut into small cubes

• 3 tablespoons maple syrup

• 3 tablespoons water

• 1/2 dark chocolate (optional) - my fav is HU chocolate gems

  INSTRUCTIONS

  Place flours, baking soda, baking powder, sea salt, cinnamon and brown sugar in a large mixing bowl. Add in the cubed vegan butter and use a fork to mix butter into the dry ingredients until it is completely incorporated and the small crumbs are formed.
  

  Add water and maple syrup and mix until incorporated. I find it best to use you hands here to mix it all together!
  

  Transfer mixture to a cutting board or counter. Cut eh mixture in half, place one half on top fo the other and press it down. Do this about. 3-4 times to fully mix the dough. If you dough is extremely crumbly and dry, add in 1 teaspoon of water at a time (you can also wet your hand and use your wet hands to help bring the dough together.

  Wrap the dough in plastic wrap and refrigerate for at least 15 minutes (up to an hour).

  Preheat your oven to 350 degrees.

  Remove the dough from the refrigerator and divide into 4 pieces. Lightly flour your surface and roll out one piece at a time until it’s about 1/4 inch thick.

  Using a pizza cutter (or a sharp knife or even a cookie cutter!) cut the dough into large squares. Gather up the leftover dough and re-roll for more crackers. Use a fork to poke holes in the squares (just like store bought graham crackers). Place on a baking sheet lines with parchment paper and bake for 10-12 minutes, until the edges are lightly golden. Let them cool before removing from the baking sheet.

  As an option, melt the chocolate chips. I like to use a glass bowl in the microwave - starting with 60 seconds and then adding on 20 second increments until it’s completely melted. Cover about half of the graham cracker in chocolate, place on a parchment covered plate in the fridge until the chocolate is set.

  Store graham crackers in an air tight container for 5-7 days (if they last that long!!)