Cinnamon Graham Crackers

I began making my own graham crackers in the 70s as an alternative to the overly sweet, expensive variety.  My original recipe came from recipe cards I received as an inducement to subscribing to Mother Earth News one year.  This current recipe is a hybrid of that original and a recent recipe found online.  Cinnamon Graham Crackers. make a good snack alternative to cookies or other desserts, even when serving to guests.  If you are vegan, use an egg replacement.  It works just fine.  You may also use stevia in place of other sweeteners if you need to avoid sugar. I have not experimented with using alternatives to wheat flours.

Cinnamon Graham Crackers

1/4 cup softened unsalted butter or coconut oil
1/4 cup maple syrup or honey
1 egg
2 cups whole wheat pastry flour or graham flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt

Preheat oven to 350 degrees

Lightly oil or butter a medium baking sheet. Beat butter or oil and sweetener together until fluffy. Add egg and beat until smooth. In separate bowl, mix flour, baking soda, cinnamon, and sea salt together with whisk. Use low speed on mixer or whisk briskly to beat flour mixture into liquid mixture. An electric mixer will save you time. The dough will be crumbly but should hold together when pressed in your hand. If it’s too dry, add a little water, not too much though or the dough will get tough. Press dough into prepared baking sheet.

OPTIONAL:  brush top lightly with butter and sprinkle with a mixture of cinnamon and sugar.

Cut into 2-3 inch squares with a knife and prick each square 3-4 times with a fork to prevent bubbles. Bake for 15 minutes, or until edges are golden. Cool and break into the pre-cut squares. Store in dry place in tightly sealed plastic bag or other container.
Makes 1 ½ to 2 dozen.