“By posting this recipe I am entering a recipe contest sponsored by Cumberland Packing Corp. and am eligible to win prizes associated with the contest.I was not compensated for my time.”
It’s been ages that I’ve been wanting to make homemade graham crackers and I just never got around to doing it. When I heard about the recipe contest sponsored by the Cumberland Packing Corporation for their product Monk Fruit in the Raw, I thought it was the perfect time to make them.
I don’t like to use a lot of sugar in my food, and I cut the amount of sugar in recipes to make them healthier, when possible. Monk Fruit in the Raw has zero calories and you can use it in baking on a cup to cup basis. So if you have a recipe that calls for one cup of sugar, you could cut ½ cup of the sugar and use ½ cup of Monk Fruit in the Raw in its place. In this way you retain the sweetness, but eliminate the calories.
MonkFruit in the Raw is made from the extract of—you guessed it —monkfruit. It’s a vine-ripened fruit native to Asia and the extract is mixed with dextrose, a natural carbohydrate derived from corn to give it bulk. The extract is 300 times sweeter than sugar and it does have its own particular flavor. In my recipe for graham crackers I used equal parts of Monk Fruit in the raw, honey, and coconut palm sugar. This combination of sugars works very nicely in the recipe. The honey flavor can be appreciated, the coconut palm sugar helps to make the cookies crispy, and the Monk Fruit in the raw reduces the caloric intake.
It seems like everyone loves homemade graham crackers: Martha Stewart, SmittenKitchen, Two Peas and Their Pod, Joy of Baking (see her video), Pamela Salzman, and many, many more. I looked at the different recipes and thought that many of them sounded to heavy for my taste. I liked Pamela’s recipe, and I used her recipe as a base, but I modified it a lot. I also enjoyed watching JoyofBaking’s video. You might be wondering why the recipe has corn starch. It’s to lighten the flour. In the classic book Joy of Cooking, by Rombauer, Becker and Becker, they use cornstarch mixed with all-purpose flour as a substitute for cake flour. My recipe for homemade graham crackers is crispy, tasty, and lower in sugar, so it’s good for my healthy eating habits.
- 1 cup whole wheat flour
- 1 cup whole wheat pastry flour
- ½ cup corn starch
- ¼ cup coconut palm sugar, Sucanat, or brown sugar
- ¼ cup Monk in the Raw sugar alternative
- ½ teaspoon baking powder
- 1 teaspoon cinnamon (optional)
- ½ teaspoon Kosher salt
- ½ cup cold butter
- ¼ cup honey
- ¼ cup milk, non-fat or low-fat
- 2 teaspoons vanilla
- Preheat the oven to 350°, and place an oven rack in the middle of the oven.
- Place the S blade in the food processor bowl and add the whole wheat flour, whole wheat pastry flour, corn starch, coconut palm sugar, Monk Fruit in the Raw, salt, and baking powder. Process 30 seconds and then add the butter and process until the mixture looks like sand. (*Note- if your food processor bowl is too small, just add the whole wheat flour and the corn starch along with the butter, process it until it looks sandy, and then transfer it to a large bowl and mix in the remaining ingredients.)
- Add the milk, honey, and vanilla, and process until the dough starts to clump up on the sides of the food processor bowl. Remove the dough from the work bowl, divide it into two balls. Cover on with plastic and place it in the refrigerator. If you are mixing by hand, it should be wet enough to form a ball.
- On parchment paper, measure a 10-1/2 by 9-1/2 inch square with a marking pen. Turn the paper over and roll the dough out on the counter between 2 pieces of parchment paper. Smooth out any wrinkles as you roll, and allow the dough to extend ½-inch beyond the marked lines. Remove the top piece of parchment, and then score a square 10 inches by 9 inches, but don’t discard the outer fringe. (The edge will burn slightly as the graham crackers bake, and then the burned edges can be discarded or eaten.)
- Place the parchment paper with the rolled dough on top of a cookie sheet, so that the short sides are on your left and right in front of you. To cut the dough, first you should see in your mind’s eye, 8 full graham crackers, placed 4 on the top and 4 on the bottom. Once you can visualize that, the steps for scoring and cutting will be easier.
- From the bottom right corner of the dough measure up 4-1/2 inches and mark that spot on both the left and right sides, and then, cut through the middle of the dough horizontally from the right side to the left. Next, measure 2-1/2 inch intervals at the top and bottom. Make vertical cuts through the dough from top to bottom at those intervals. (Now you should be able to see 8 full cut crackers. The next step is to score them and put the little dots in them so they look like graham crackers.)
- Score, but do not cut, a line through the middle of each cracker so, horizontally and vertically, like the lines that you see on traditional graham crackers that divide the whole crackers into quarters. Use an ice pick, or a skewer to make four little holes in each quarter, of each whole cracker.
- Place the crackers in the oven to bake for 15 minutes, watching them closely. You don’t want them to get burned after all that hard work. Roll out the second batch of dough while the first tray is in the oven. Repeat the baking process once the first batch is done.
- If you like the crackers nice and crispy, you may want to put all of the crackers in the oven with the heat off for another 10 to 15 minutes. When they are cool, discard the outer edges (I do it via the mouth).
- Wrap the crackers in plastic and store them in an airtight container. They last about one week.
You will need parchment paper to make these crackers.