Honey Whole Grain Graham Crackers

Nothing says an after-school snack like homemade whole grain, refined sugar free, graham crackers. Not packed full of the refined sugar, flour and chockful of preservatives, you feed these to your family with a clear conscience. Use any whole grain flour for these. My favorite is actually a straight kamut flour. But the standard wheat, kamut, spelt mix is great too.

These have no refned sugar in them. You can substitute any alternative sweetener, but the classic taste of honey is delicious. Enjoy getting the tips of your fingers wet, dipping these in milk and reminiscing of days past... I also recommend them for tasty, wholesome graham cracker crusts.

Whole Grain Graham Crackers
6 c whole grain flour
1 T baking powder
1/2 c evaporated milk
½ t salt
1 c extra virgin olive oil
1 ½ c warm honey
2 t vinegar or lemon juice
2 t vanilla
1 powdered egg

Mix dry ingredients. Add remaining. Mix until well moistened. Roll out 1/8” thick on greased and floured baking sheet (without sides is best or just turn your regular cookie sheet upside down). Score into desired size. Sprinkle with cinnamon, if desired. Prick with fork. Bake at 350 for 8-10 min, or until golden. Longer for crisp crackers*. Makes 3 large trays.

*We like our crackers really crisp, like the store-bought. The trick I use is to back the until they are golden, let them cool for a few minutes. Remove them from the pan, and then return them to the pan and the oven for several more minutes of cooking. This seems to get them bottoms dry and crispy.