Homemade Graham Crackers

I can't tell you how many times I've headed to the pantry in search of Graham Crackers to make some sort of crust only to find that a certain 14 year old boy has beaten me to the punch leaving only the empty box as a reminder.  Time and again I've kicked myself for not buying two boxes, one for him and one for me.  However, the thought of actually making graham crackers at home never crossed my mind... until recently.

Martha Stewart's site had a wonderful photo of Homemade Graham Crackers that piqued my interest.  Upon further investigation though, the one cup (two full sticks!) of butter in the recipe left me less than excited.  Further research brought me to the Honest Cooking site and a far more appealing recipe posted by Brooke Dowdy of Plum Pie.  Filled with whole grains, far less butter, milk and warmed with a touch of molasses, these grahams captivated me on sight.

Making a recipe the day I find it doesn't happen all that often, but before I knew it the dough for these biscuit-like crackers was made and I was scoring the cracker sheets and topping them with raw sugar.  Holes and a seam to break the crackers kept these grahams traditional, but unfortunately without graham flour on hand my "grahams" really should be called "spelts".  Graham flour seemed to be more readily available in the past, but I haven't seen the flour in my recent travels, hence we subbed spelt flour with great success.  The teff flour, used to achieve a bit of a crispness in the cracker as well as a lovely mahogany color, was readily available in the flour section of my local Henry's, a natural food store.

Crisp, not too sweet, and rich in flavor, these Homemade Graham Crackers will have you reaching for more.  After a somewhat suspicious taste test the kids gave the homemade grahams two thumbs up with Liv preferring the more sweet cinnamon sugar version.  I think we're hooked!