Thursday, July 22, 2010

Whole Wheat Graham Crackers

While these crackers are not thin like store-bought graham crackers, they are healthy, pure, and delicious. Though graham flour is slightly different from regular whole wheat flour, regular whole wheat flour is a substitute for graham flour.

Graham flour is made from whole wheat flour but it is ground differently. The OSU Extension explains that the "germ, bran, and endosperm are separated and ground separately. The bran and germ are ground coarsely, the endosperm is ground finely, and then they are mixed together. Since graham flour and other whole-wheat flour contain the wheat germ, bran, and endosperm, they are higher in nutrient value than regular all-purpose flour and enriched or self-rising flour."

In a small bowl mix:
1/2 c. evaporated milk
1/2 c. water
2 tblsp. lemon juice

In a large bowl beat well:
1 c. brown sugar
1/2 c. honey
1/2 c. vegetable oil
1/2 c. applesauce
2 tsp. vanilla
2 beaten eggs

Add the following and mix well:
1 tsp. salt
1 tsp. baking soda
8-10 c. whole wheat pastry flour

When well mixed, divide into four equal portions. The dough will be the consistency of thick cookie dough.

Place each portion on a greased and floured cookie sheet and roll out to 1/8 inch thick. (It's important to roll it out ON the pan, not before and try to transfer.)

Prick with a fork and bake in 375 degree oven for 15-20 minutes until lightly browned. Immediately cut into squares and remove to cooling rack.

from Chasten R. who modified the recipe found in Wheat Cookin' Made Easy.

Did you try them? What did you think?

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