Friday, April 29, 2011

Homemade Graham Crackers

For some reason, I have been wanting to make homemade graham crackers for a while, and I finally did! I tried a batch last night, but they turned out burnt and bitter. So, naturally, I came right home from school and whipped up a much improved batch! I was actually surprised to find that these had a spot-on "graham cracker-y" taste, since I really just made up the recipe in my head (during history class of course).

Homemade Graham Crackers:
2 cups old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 tablespoons sucanat
2 tablespoons flaxseed meal
1/4 cup warm water
1 tablespoon canola oil
2 tablespoons plus 1 teaspoon agave nectar
whole wheat flour for rolling out
for serving: greek yogurt and strawberries (optional)

1. Heat oven to 350 degrees F. Combine flaxseed meal and water in a small bowl, set aside for about 5 minutes.
2. Meanwhile, place oats, baking soda, salt, cinnamon, and sucanat in a food processor; process until oats are finely ground into a flour.
3. Stir oil and agave into the flaxseed mixture.
4. With the food processor running, pour the wet ingredients into the dry ingredients, and continue to process until the mixture holds together, about 30 seconds to 1 minute.
5. Sprinkle a work surface with whole wheat flour, then turn dough out and form into a ball.
6. Roll the dough out into a 1/8-inch sheet, then cut into squares with a knife or a cookie cutter.
7. Place the pieces on a silicon mat or parchment-lined baking sheet. They don't spread, so they can be close together.
8. Bake for 10 minutes, then reduce heat to 300 degrees F and cook for 5 more minutes (this is to prevent burning but allow the graham crackers to get crispy)
9. Let cool on a wire rack.

I have a busy week coming up with AP exams (psychology and calculus), so I might do some make-ahead meals this weekend. I'll try to keep you updated! 

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