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Graham Crackers

July 4, 2007 62 Comments

I have an awful habit of posting recipes just a little too late to be used for the holidays. Oh, well. Have vegan smores next 4th of July, if there is one.

I wanted a graham cracker that was relatively hassle free, most graham cracker recipes call for chilling the dough and that sometimes turns me off from baking. I want graham crackers, NOW. Not in 3 hours. I also wanted them to be relatively healthy for a sweet treat, with a hearty wheaty crunch, so I ultimately went for regular whole wheat flour – pastry flour didn’t give me the crunchy crumbs I was wanting. These aren’t too sweet so if you would like them sweeter and more cinnamony sprinkle with a tablespoon of sugar and 1/2 a teaspoon cinnamon before scoring. To add to the beauty of this recipe, everything gets done with just a large mixing bowl and a fork.

I don’t know if these graham crackers will suppress unhealthy carnal urges, but they’ll probably impress the folks.

vegan graham crackers

Gwam Crackers
Makes about 12 crackers

1 1/2 cups whole wheat flour
1/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
scant 1/2 teaspoon salt
1/4 cup oil
2 tablespoons molasses
1 teaspoon pure vanilla extract
1/4 cup rice milk (plus maybe an extra tablespoon or so), soy milk or water will work, too

Preheat oven to 350 F. Line a light colored baking sheet with parchment paper.

In a large bowl mix together flour, sugar, baking soda, cinnamon and salt. Make a well in the middle and pour in oil, molasses and vanilla. Give the liquid ingredients a quick wisk with a fork and then continue mixing until everything is well combined and crumbly.

Drizzle in the milk and combine. Use your hands to knead the dough a few times until it holds together, add an extra tablespoon of rice milk if needed. You should be able to form a pliable ball of dough.

Line a work surface with parchment. Place the dough on the parchment and work into a rectangle. Flatten a bit with the palms of your hand and sprinkle with flour. Use a rolling pin to roll into a rectangle that is roughly 10 x 14 inches. The dough should be about 1/8 inch thick. If the edges look crumbly, that’s okay.

Cut the edges off so that you have a relatively even 12 x 8 rectangle. Cut the dough into 8 crackers, to do this evenly use a sharp paring knife to slice the dough in half lengthwise and widthwise. Then cut widthwise again on either side of the center widthwise cut. That probably made it sound confusing, read it slowly.

Use a very thin flexible spatula to transfer the crackers to a baking sheet. It helps if you spray the spatula with cooking spray so that it slips on and off easily.

Gather up the scraps of dough and form them into a ball, then roll it out into a 4 by 8 rectangle, or whatever size you can manage. I was able to get 4 more crackers out of the deal, but your mileage may vary. Cut the edges evenly and slice into 4 crackers then transfer to the baking sheet.

Score each cookie with a fork 4 times in 2 columns. You don’t need to poke all the way through. Bake for 12 to 14 minutes. 14 will give you nice crispy crackers, 12 minutes will be better for making ice cream sammiches.

Let cool completely on the baking sheet.

Filed Under: Desserts, Holiday, Recipe

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Reader Interactions

Comments

  1. seitan recipes

    April 16, 2015 at 10:22 am

    see this SEITAN RECIPES

    Reply
  2. Carolyn

    July 18, 2015 at 3:03 am

    Do you think gluten-free all purpose flour will work?

    Reply
  3. Kristina

    August 12, 2015 at 5:27 pm

    Could you use this recipe to press into a pie crust vs. rolling out and baking into sheets?

    Reply
  4. Alyssa

    September 6, 2015 at 10:26 pm

    Great recipe. I didn’t have any molasses on hand so I subbed corn syrup (I know, yuck. But others in my house bake and they regularly use it.) and it worked out fine. Using them to make a pie crust for pumpkin pie.

    Reply
  5. Jerry

    December 22, 2015 at 12:17 pm

    Just wanted to know if you think gluten free flour would work with these? Other than that all the stuff in these a friend can have and I want to make them as a surprise for him

    Reply
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Trackbacks

  1. Homemade Graham Crackers | Scotti Leona says:
    October 31, 2014 at 5:23 am

    […] found her inspiration for these Homemade Graham Crackers from The Post Punk Kitchen, with a few additions and changes.  Below is her recipe.  I can’t wait to make these at […]

    Reply
  2. Vegan Cheesecake-Stuffed Strawberries dipped in Chocolate says:
    February 10, 2015 at 5:32 pm

    […] Graham Crackers – There are many dairy-free brands out there (like Erewhon Organic Graham Crackers and Enjoy Live Vanilla Graham Cookies), but strict vegans should take note that honey is a common ingredient in graham crackers. For strict vegan cheesecake-stuffed strawberries, look for honey-free brands, like Sweet & Sara, swap in some other vegan crushed cookies, or even make your own grahams! […]

    Reply
  3. Pre-summer kitchen creative: S’mores Bars Vegan Style says:
    May 27, 2015 at 8:16 pm

    […] love, and often, make graham crackers ala a Post Punk Kitchen recipe.  So obviously I started there.  Making only a slight adjustment by swapping the baking soda […]

    Reply
  4. Homemade Grahams | HEATHER GOESCH NUTRITION says:
    August 10, 2015 at 1:29 pm

    […] Recipe adapted from Post Punk Kitchen. […]

    Reply
  5. Recipes: Dessert | Tsem Rinpoche says:
    October 23, 2015 at 4:42 pm

    […] the crust, vegan graham crackers can be hard to find. If you can’t find them, you can either make your own, or use gingersnaps. We baked a few of these with gingersnaps and they were […]

    Reply
  6. Coconut Oil Rice Crispy Treats. S'mores Inspired. Easy Dessert! - HealthyHappyLife.com says:
    March 14, 2020 at 12:18 am

    […] vanilla, cinnamon or ginger cookies. Or just make your own! I love this recipe from Isa of PPK: Vegan Graham Cracker Recipe. Or this one from Oh She Glows. (Both former VGP interviewees! -> Isa and […]

    Reply
  7. Homemade Cinnamon-Sugar Vegan Graham Crackers & Easy Oven Vegan S'mores – Plant Test Kitchen says:
    May 12, 2020 at 4:38 pm

    […] Graham Cracker recipe adapted from Isa Chandra Moskowitz at ppk.com. […]

    Reply

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