Graham crackers are not only a favorite snack, they are the foundation for delicious pies, cakes, and sandwich cookies. This recipe takes out the guilt, while keeping in all of the beloved taste and texture.

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  • Preparation Time

    10 minutes

  • Baking Time

    15 minutes

  • Difficulty Rating

    2

  • Health Level

    4

  • Serves

    16

Total Shares 0

Ingredients

  1. 1½ cup whole wheat or spelt flour
  2. ½ tsp baking powder
  3. ⅛ tsp salt or substitute
  4. 2 tsp cinnamon
  5. ½ tsp Stevia or monk fruit powder
  6. ¼ cup melted butter, ghee, or coconut fat
  7. ⅓ cup water
  8. ¼ cup coconut sugar syrup*

* To make the syrup: stir together 3 Tbsp each coconut sugar and water, bring to a boil, and let cook for about 5 minutes.

Directions

  1. Preheat oven to 400°F / 200°C. Spray a cookie sheet with non-stick cooking spray.
  2. Mix dry ingredients in a bowl.
  3. In a separate bowl, mix the melted butter/fat, water, and syrup together. Add to the dry ingredients and stir.
  4. Spread the dough on the cookie sheet and roll out to a thickness of about ⅛ inch / ⅓ cm. Add a light dusting of flour to the rolling pin as needed to prevent the dough from sticking to the pin.
  5. Cut the dough into squares. Poke holes on the top with a fork before baking.
  6. Bake for 12-15 minutes at 400°F / 200°C.
  7. Remove from oven, re-cut the graham crackers, and cool.

Serving size: 2 3-in / 7.5-cm crackers

Exchanges per Serving: ¾ Carb, 0 Protein, ½ Fat

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Comments 27

  1. estaeheli

    I just joined and haven’t started yet, but I’m loving the site more and more! I joined on my phone and had no idea there was so much here until I came online to check it out.
    The menu looks like what I’ve always needed, the recipes look wonderful, and there are many other things too. Does it print out my grocery list too?

  6. Skruffy

    Hello:
    Are these sweetners interchangeable? Not heard of coconut sugar. Can Stevia be used instead? Wow, I have limited funds and think it would be better and less expensive to not eat any of this at all but stick to limited portions and watch the starches and sugar content. Thanks for comments.

  10. Ossie-Sharon

    Hi, Brenda. This recipe is actually fine for diabetics, and in fact is a popular diabetic dessert in hospitals. It’s all about portion control. Note that the flour is whole and the sweetener has a low glycemic index.

  12. Ossie-Sharon

    Hi, Cryptminder and all others in the UK. You can read more about those sweeteners in this article here: http://www.trimdownclub.com/the-best-way-to-sweeten-your-tea-2/ and more about Stevia in the UK here http://www.bbc.com/news/magazine-22758059 and find it here http://stevia-shop.co.uk/ and monk fruit here http://www.amazon.co.uk/Swanson-Pure-Sweetener-Monk-Fruit/dp/B003IO20T4. They are also available at Holland and Barrett (thanks for the tip, HelenKitty!) and Whole Foods Market.

  23. Ossie-Sharon

    Hi, MamaKatia. Try replacing the wheat flour with a gluten-free blend (suggestions: equal parts bean flour, tapioca flour, and organic cornstarch, plus 3 tablespoons of sweet rice flour OR equal parts sorghum, brown rice, tapioca, and sweet rice flours) and 1/2 teaspoon xantham gum; increase the coconut syrup to 1/3 cup (you can then omit the other sweetener).
    If you have questions specific to your need for a gluten-free diet and/or immune support, I would encourage you to post in the forums. I will get back to you there.

  26. Touche

    I did not like the taste of coconut sugar, but found coconut blossom syrup. Is this acceptable on the program? If yes, can you suggest how to substitute it for this recipe? My instincts tell me it would be the same but I am not sure. Thank you!

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