Homemade Graham Crackers — Make Real Food Challenge

homemade graham crackers

Graham Crackers. They bring to mind after school snacks, campfires and marshmallows, and sibling rivalry. When I started opting to only eat traditionally-prepared grains, I said goodbye to Graham Crackers along with many other convenient treats.

But why? It turns out, homemade graham crackers aren’t any harder to make than cookies.

The Challenge: Make Homemade Crackers

This month, I’ve teamed up with Pleasant Hill Grain to bring you a Make Real Food Challenge. The goal? To get you to experiment with making your own crackers!

So, what’s your passion? What do you miss? Cheese crackers? Wheat thins? Graham Crackers?

This month, make crackers you can feel good about eating. Do they need to be grain-free? Gluten-free? Made with sprouted grain?

Do it!

What You Could Win

From now until November 11th, each time you make your own homemade crackers, you’ll get an entry to win a KoMo PK-1 Grain Mill (valued at $540).

The KoMo PK-1 is a beautifully crafted grain mill with a solid beechwood exterior. It has a quiet electric motor and uses corundum/ceramic burrs to grind a wide variety of grains including wheat, einkorn, oat groats, rice, kamut, spelt, buckwheat, barley, rye, millet, teff, quinoa, amaranth, and sorghum. It will even grind spices, lentils and dry beans.

It’s the Porsche of grain grinders — luxurious, efficient, and attractive.

How To Enter

Use the Rafflecopter widget below to enter. Remember, each time you make a batch of homemade crackers (like the Homemade Graham Crackers below) before the end of the day on November 11th, you can come here and get a new entry to increase your chances of winning!

a Rafflecopter giveaway

Homemade Graham Crackers: The Recipe

The Players

The How-To

Mix first four dry ingredients in a standing mixer or mixing bowl. Slowly add in oil, honey, and milk and blend with mixer.

The dough should be a little crumbly, but still hold together when you press into a ball.

Preheat your oven to 350F, depending on how hot your oven gets.

Roll dough between two pieces of parchment paper to about 1/8 inch thick, trying to make a rectangle shape the size of your cookie sheet. Remove the top layer of parchment paper. Score rolled dough into cracker shapes using a pizza cutter, then transfer the parchment paper and scored dough onto your cookie sheet.

Sprinkle the top of the homemade graham crackers with the sugar and cinnamon.

Bake for 18 minutes, turning halfway through.

Remove your homemade graham crackers from the oven. Transfer parchment paper and crackers to a rack to cool. When they are cool, gently break apart along scored lines into crackers.

Enjoy!


(photo by kelvinbeecroft)

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Comments

    • says

      Einkorn is one of the most ancient forms of “original” wheat. It hasn’t been hybridized over the years & is probably the healthiest & most easily digested of all wheats. It’s super expensive, but for many people may be worth it.

  1. Meghan says

    I have been making homemade graham crackers (and other homemade crackers) for a few months now, but it’s fabulous to try a truly real food recipe. Can’t wait to try it! And hoping I get that grain mil so I can start grinding my own sprouted flour!

    • Natalie says

      Mexican Flax Crackers
      2 c flax seeds, soaked in water
      1/2 c sun dried tomato paste – tomatoes soaked and pureed with water
      1 tsp cumin
      1/2 tsp chili powder
      1/2 tsp coriander powder
      a pinch of chipotle or cayenne powder
      1/4 c freshly chopped cilantro

      Soak flax seeds for 15-30 minutes. Add all ingredients and mix well. Dehydrate at 118 degrees or less.

  2. Nannette says

    Must. Make. NOW!! Graham crackers used to be one of my favorite treats… now I have a recipe that I don’t have to feel guilty about indulging in. WIN!

  3. martine says

    Grain-Free Crackers

    2-3 cups Nuts and Seeds, soaked and dried (Any combination of pecans, pistachios, walnut, pine nuts, sesame seeds, almonds…Flax seeds do not need to be soak/dried but should be stored in the freezer.)
    1 tsp Sea Salt
    1 large Egg
    2 Tbsp Coconut Oil
    Optional: Seeds, sea salt, chopped herbs, or grated Parmesan for the garnish

    -Preheat oven to 350 degrees
    -Put the nuts and seeds into the food processor and blend until it is a meal or flour. Do not overblend or you will end up with a nut butter. It should be the consistency of sand.
    -Melt the coconut oil.
    -Add the egg and salt and pulse until combined.
    -Add the coconut oil and blend.
    -Put the dough onto the Silpat-or parchment lined baking sheet. Roll it out with a rolling pin as thin as you can get it. Smooth out the edges.
    -If you like, you can decorate the top of the crackers dough with seeds and/or sea salt. Chopped rosemary or other herbs, or grated parmesan would also be nice to add.
    -Use a pizza cutter to cut the size of crackers you want.
    -Put it in the oven for 10-15 minutes-or put it on the lowest setting in your dehydrator (and let them go until they are very crisp-they will come out crispier in the dehydrator). If using the oven, keep an eye on them to make sure they don’t burn.
    -Let them cool and enjoy!

  4. M. Lillian Hughes says

    I would love to be able to grind my own grains, but grain mills have been way outside my budget. Please pick me! :-)

  5. Nancykp says

    super excited at the possibility of being able to make my own flour! Then I can really get “cracking” on my Sally Fallon recipes! :)

  6. Natasha says

    OMG…I love these…I’m going to try a GF version…or perhaps someone has one to share?! :)
    Thank you for the gift of your blog –
    – Natasha

  7. Carol Guenzel says

    Would love to win a grain mill. It is on my wish list for tools. Thanks for this opportunity! Made a home made version of Cheese Crackers. Yum!

  8. Michelle says

    I just saw someone post a cracker recipe like mine! Homemade is so great.

    Thanks for letting us try to win the grinder too.

  9. says

    So funny…just made homemade Sesame-Flax Crackers this afternoon. They are so easy it’s ridiculous…

    2 cups almond flour
    1 cup sesame seeds
    1/4 cup ground flax
    1 1/2 tsp. sea salt
    2 Tbsp. olive oil (or your favorite oil)
    2 eggs, room temperature

    Mix all ingredients together (using your hands works best), divide dough, roll out between two sheets of parchment paper, score with a sharp knife or pizza cutter. Bake at 350 on a cookie sheet for 20 minutes or until brown and toasty. Makes about 72 crackers.

    I usually divide the dough into 3 balls and bake three trays…

    • KristenM says

      Hi Judy,

      Soak them overnight at a warm room temperature in water. Strain the water out through a colander. Keep the berries moist, but not submerged in water, for the next day or three until the berries sprout. I do this by wrapping them in a moist towel and running that under water two to three times a day.

      Once sprouted, you can dry them out in a dehydrator, or on a cookie sheet in an oven set to WARM. Once dry again, you can run them through a grain mill.

      This is basically how you sprout ANY grain, seed, or legume.

      Some places sell specialized sprouting equipment to make it easier, but I’ve always gotten by with a colander and a towel.

      To see what kind of sprouting equipment is available, click here:

      http://www.foodrenegade.com/real-food-resources/#salt” target=”_blank

  10. Karen D says

    Oatcakes

    1/3 c. butter
    1/2 c. regular oats
    1 3/4 c. oat flour
    1/4 tsp. baking soda
    1/4 tsp. salt
    2-3 Tbsp. cold water

    Preheat oven to 375 degrees Fahrenheit.
    Cut shortening into oats, flour, baking soda, and salt until mixture resembles fine crumbs. Add water, 1 tablespoon at a time, until mixture forms a stiff dough.
    Roll until 1/8″ thick on lightly floured surface. Cut into 2-1/2″ rounds.
    Place on ungreased baking sheet.
    Bake until oatcakes start to brown, about 15-20 minutes until golden.

  11. Heather says

    Do you have a “soaking” version of this recipe? I’m not going to sprout my own grains…just don’t have the time or money to purchase a mill.

    Thanks!

  12. Julie says

    I’m making your gluten free crackers tonight to go with homemade split pea soup. I’ve made versions of these a few times and am always surprised at how quick they are.

  13. Danica Abejon says

    I have been working on grinding my own grains for a while. An electric grinder will make this go a lot faster!

  14. says

    I just made these, and WOW! Sooooo good! I am new to traditional eating and very much look forward to sprouting and grinding my own flour. Winning this mill would be a great way to get this ball rolling. Thanks for the chance to win!

  15. ra says

    Graham Crackers have been one of my favorites for a long time. Been looking for a good ‘homemade’ version. This may be it!…; )

  16. Cathy M says

    I have 10 lbs of Jovial eincorn flour on it’s way to me. I need some recipes to try out. This one sounds great. I have wated a Komo for so long. I would much rather grind my own.

  17. Nora says

    Our family has slowly been saving up for a grain mill…probably will not happen till next year though. I am keeping this recipe for future use. Would be awesome if I could win a grain mill, would get us on our healthy food journey faster.

  18. Brilana says

    While a Berkey and grain mill are on my list of “Items I’d Like to Own”, I’ve decided to go with the Excalibur for my Christmas wish this year. But, if I could WIN a grain mill…a porsche of all grain mills no less, that would be icing on the cake…or cinnamon on my graham crackers :)

  19. Kat says

    Do you think they would go through a cookie press to make crackers? I have a cracker shape (rectangle) thing for the press but not sure if it would go through. Thoughts?

  20. says

    I made crackers from sourdough starter that I wasn’t going to use for a recipe that I started. I came out good. :)
    Would love to have the grain mill. Great giveaway.

  21. Lesley says

    My favorite cracker recipe is different every time, but I always bake for 10 minutes and then dehydrate them overnight. Perfect every time!

  22. April says

    I love the vegan almond herb crackers from Elana’s pantry! They are absolutely incredible! Thanks for the giveaway!

  23. Heather says

    I can only imagine the possibilities and health benefits with a grain mill! I’ve wanted to mill oats for a while.

  24. Kristen says

    I make a graham recipe and then use it in a simple dessert. YUM. Would love a grain mill to use with the foods I forage! Clover flour, yes please!

  25. Dawn says

    Monterey Jack and Parmesan crackers
    1 1/2 C sprouted flour
    1/2 tsp baking powder (non gmo and aluminum free)
    1/4 tsp baking soda
    1/4 tsp cayenne pepper
    1/2 C butter
    2 T red wine
    1/2 lb shredded jack cheese
    1 C grated parmesan.

    Beat wine and butter, add cheese, add rest. Shape into 2 cylinders in wax paper and refrigerate 1 hour (can freeze 3 months). Preheat oven 350. Slice into 1/4 inch pieces, Place on ungreased cookie shet, bake until golden-about 15 minutes. Cool 2 minutes, then cool completely on wire rack.

  26. says

    Never tried making crackers, but love to make homemade cookies, so I am going to give these graham crackers a try … especially since it is fall and that is the time for s’mores!

  27. Judy M says

    I tried this recipe for graham crackers and they turned out very tasty. I was out of parchment paper, so had to just use a spatula to transfer and turn them and in the process, they broke up a bit, but they were still good and had no trouble getting my family to eat them.

  28. HollymMead says

    My 13yo daughter and I made homemade graham crackers using the recipe from the West Ladies’ Homestead Blessings Cookbook. They are delicious, but they are not crispy like the old store-bought ones. We can’t get them rolled out thin enough would be my guess.

  29. sharon says

    Their baking right now, can’t wait to try one. I’m excited, thanks so much for the recipe, love this website, you rock…I would love to win the KoMO Mill that would be awesome… : )

  30. sharon says

    I was so excited I forgot to sprinkle on the sugar and cinnamon, :( how silly is that!!! Even so, they still are good…guess I’ll try them again tomorrow the right way.

  31. Amanda says

    These are great! The last time i made crackers i used raw butter, but they had this funky raw better smell (does anyone know what i’m talking about?). I love using coconut oil for these. I used sprouted spelt flour and they came out nicely. My kids are big fans. These are a great snack i can pack for my daughter’s school lunch (i’m always looking for real food snacks). Thanks for posting!!

    • KristenM says

      I know exactly what you’re talking about! It’s kinda like an old breast milk smell (moms who’ve nursed know what I’m talking about).

  32. says

    I found a recipe a while ago for whole wheat graham crackers and it included alternate directions for chocolate grahams–guess which ones I make every single time? lol they come together really easily and make an awesome base for graham cracker pie crusts too. can’t wait to try out these new recipes!

  33. Eva Osborne says

    Thank you all for the new cracker recipes. I’ve been making plain soda crackers, cut with biscuit cutters and seasoned with jalapenas and paprika, rosemary and garlic, and several other versions I inclued in our Organic Garden Club cookbook,”Herbal Blessings”.
    The original recipe was from an old cookbook from 50 years ago and I just kept making different kinds.
    Forgive me for not having these in front of me as I am trying to get moved to the country. My family always called them my “crazy crackers”….will give you the complete recipes when I find this cookbook,

  34. CherylP says

    I have been secretly longing for one of these mills! I would be so wonderful to be able to grind my own flour! I go through so much of it making my own bread, crackers, tortillas, etc.

    • CherylP says

      Forgot to post my recipe! I’ve not adapted it yet, but should be easily adaptable to non-white flour recipes.

      Cheese-its
      (Makes about 4 cups worth)

      8 oz shredded cheddar cheese
      4 Tbsp butter, room temp.
      1 tsp sea salt, fine ground
      1 C. flour
      1/8 tsp garlic powder
      1/16 – 1/8 tsp paprika
      2 Tbsp iced water

      Cream the cheese, butter, and salt until combined. Combine flour and flavorings; add to creamed mixture until it looks crumbly. Add water a tbsp @ a time until the dough forms a ball. It may take 15 seconds or so for the dough to make the ball after you add the water so be careful not to add much more.
      Pat the dough into a disk, wrap and refrigerate for an hour or longer.

      Preheat the oven to 375 degrees
      If making the whole recipe at once, line 2 jelly roll pans with parchment paper. Remove dough from refrigerator; rest @ room temp for 10-15 min. Break the dough disk in half, working with one half at a time.
      (Alternately, prepare and bake one half of recipe, re-wrap other half tightly and refrigerate or even freeze until a later date.)
      Roll dough out on a lightly floured surface as thin as you can get it, at least 1/8 inch thick. (Or use parchment paper and just transfer the whole thing to your jelly roll pan, once ready.)
      Cut pastry into 1″ squares (pastry wheel works well). Poke holes in them with a fork/chopstick, transfer to a lined cookie sheet with a spatula, laying squares single layer and slightly separated from each other. Repeat for 2nd half of dough. Bake both sheets in 375 degree oven for about 12 minutes, rotating sheets about halfway through. Crackers are done when lightly brown and sizzling. Cool for 15 min on cookie sheet, then transfer to a cooler surface to completely cool before storing in an airtight container.
      *These temps and time worked well at 6000 ft altitude.
      + I make the entire recipe by hand, so it’s doable without a mixer.
      Recipe adapted from http://www.agoldenafternoon.com/?p=1470

    • KristenM says

      Yes, they should. Unless you’re a blog like mine that is attempting to cater to more traditional foods — i.e. the way our ancestors have eaten for hundreds, if not thousands of years.

      In that case, graham flour, while still being a “whole grain” flour, is a new food. Plus, it’s hard to prepare graham flour crackers in the same way that our ancestors traditionally prepared grains — through sprouting or fermentation. These traditional methods of grain preparation helped neutralize the anti-nutrients in the grain and make them easier to digest. (See How To Eat Grains for details.)

      So, what I’ve offered here is a compromise for people who want to eat traditionally-prepared grains, people who’ve developed gluten intolerance issues because of the modernization of wheat and modern grain preparation. This way, they can have a cracker that tastes just like graham crackers, but not suffer the poor consequences to their health that making a typical graham cracker (which is made with refined wheat flour and graham flour) would cause.

      Hope that helps!

      • Genet says

        Ok. I suppose you have a point in that people who are gluten intolerant and wheat free would not find graham flour to be acceptable. Aside from the fact it is a new way to process the whole wheat.
        However, I think it is interesting. Rev. Graham introduced Graham flour in an attempt to turn the American diet back towards whole grains. I know that real Graham flour is a specially processed hard spring wheat, but I have found acceptable subs using whole wheat flour with a bit of extra bran. :)
        Keep up the good work here :)
        I have recently discovered and been using Einkorn. I am a little discouraged at some who market the flour, but then actually sift the whole grain out. Grinding our own is CERTAINLY the way to go, no matter the type of flour :)
        Thanks for such an interesting recipe. We are not gluten free at our house, I think I may sub a small amount of sprouted wheat. :)
        Carry on ! :)

  35. Holly says

    I love graham crackers especially for making s’mores. I just got a recipe for probiotic marshmellows from another site and now I got a graham cracker recipe, thanks!

  36. Christina B says

    I actually really like crackers made from the veggie pulp from my juicer, some salt, pepper, garlic powder, butter and a little Kmart flour to bind it.

  37. sharon says

    Ok, just put my 2nd batch of the grahams in the oven and remembered to add the cinnamon and sugar on top also used coconut milk instead of regular today, can’t wait to taste them.

  38. Jill P says

    I like to make flax crackers with just equal parts of water and flax spread thinly and baked. Couldn’t be easier.

  39. Billie Yates says

    Made our favorite spelt rosemary crackers! I use white wheat instead of spelt though, don’t usually have that on hand…thanks for a great giveaway!

  40. Andrea says

    Would love to know if anyone has a version of graham crackers using soaked flour instead of sprouted. I don’t have a grain mill so I grind my flour at our local real food market and store in the freezer.

  41. Katie says

    In my effort to have more control of what my family eats I have come across so many recipes that look so good and taste so much better than the store version. I am so glad that I have another to add to my collection! The giveaway is a great bonus! Thank you for the chance to win!

  42. cindy gutowski says

    Is this not the most beautiful Mill you have ever seen? Oh my gosh, I so hope I win this. It will be put to so much use with our family of 7. And think how amazing it will look on my counter!! Thank you for such a great give away.

  43. Yoonjin says

    1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
    3/4 cup (3 3/4 ounces) King Arthur Whole Wheat Flour, Traditional or White Whole Wheat
    1/2 teaspoon salt
    1/2 cup (1 1/2 ounces) Dutch-process cocoa
    1 1/4 cups (5 ounces) confectioners’ sugar
    1 teaspoon baking powder
    1/2 cup (1 stick, 4 ounces) unsalted butter
    2 tablespoons (1 1/2 ounces) honey
    2 tablespoons (1 ounce) cold milk

  44. Carol in NC says

    I made a big pot of soup last night and really missed having crackers to go with it. I actually pondered how hard it would be to make them. Thank you so much for the opportunity to win this!

  45. Kathy says

    Just started making our own crackers and we love it. Can’t keep them in the house. We eat them with hommus or fresh yogurt cheese.

  46. Amy M says

    This past week I made flax crackers- water, ground flaxseed, salt. Bake at 350 until golden brown. Good for someone who hasn’t had crackers in a LONG time, but I was the only one who liked them here.

  47. Autumn says

    Coconut Crackers
    From: Eat Fat, Lose Fat. If you have the time to make your own crackers, these will be superior to anything you can buy in the store, unfortunately, as of this writing, there is no brand of commercial crackers made with coconut oil.
    2-1/2 cup freshly ground grain, spelt, kamut, whole wheat, rye, or a mixture
    1 cup plain whole milk yogurt
    1 teaspoon salt
    1-1/2 teaspoons baking powder
    1/2 cup coconut oil, melted
    unbleached all-purpose flour
    Mix flour with yogurt and leave in a warm place for 12 to 24 hours. Preheat oven to 200 degrees. Place soaked flour, salt, baking powder, and 1/4 cup coconut oil in a food processor and process until well blended. Roll out to about 1/16-inch on a pastry cloth dusted with white flour to prevent sticking. Cut into 2-inch square with a knife. Place on an oiled cookie sheet. Brush with remaining 1/4 cup of coconut oil and bake in oven (or a dehydrator) for several hours, or until completely dry and crisp. Store in an airtight container in the refrigerator.

  48. says

    This time we made Cheese Stick “crackers” today adapted from More With Less Cookbook

    Combine:
    1 cup grated sharp cheese
    1/2 t. salt and dash pepper
    1 1/4 cup flour (here you can use sprouted flour if you want)
    Cut in:
    1/3 cup real butter
    Sprinkle with:
    3. TB Milk

    Mix well.
    Form a ball.
    Preheat oven to 375.
    Roll out 1/8″ thick
    Sprinkle with seeds of your choice
    Cut into 1×2″ sticks or 2″ squares
    Bake 10 minutes or until golden.

    (I used our pizza stone)

  49. Suzi says

    New Recipe for you: Sprouted Bready Crackers – High Protein, Omega 3 and B-Vitamin Rich, High Fiber Crackers!
    1 cup dry lentils, soaked 12 hours and then sprouted for 60 to 72 hours
    1 cup quinoa, soaked 8 hours and then sprouted for 12 to 24 hours
    2 cups raw pumpkin seeds soaked for 8 to 12 hours
    Rinse the lentils and quinoa twice daily during the sprouting phase and rinse the pumpkin seeds thoroughly at the end of the soaking phase. Be sure to rinse the quinoa well for 2 – 3 minutes!
    1 cup chia seeds soaked in 3 cups water (you won’t be able to rinse these as they form a gel).
    1 to 2 tbsp. Himalayan Salt or high quality Sea Salt – we used 2 tbsp. because we like them salty.
    1 tbsp. dry Oregano or 2 – 3 tbsp. fresh Oregano
    1 tbsp. dry Parsley or 2 – 3 tbsp. fresh Parsley
    1 tbsp. dry Sage or 2 – 3 tbsp. fresh Sage
    1 tbsp. dry Thyme or 2 -3 tbsp. fresh Thyme
    2 cups fresh water for blending
    ¾ cup Oat Bran (can be found in the bulk section of most health food stores)
    Put lentils, quinoa, and pumpkin seeds in a food processor with water. If your food processor is small, divide all these seeds and the water into fourths and do one quarter of the mass at a time.
    When the mass, or the last batch of it is well homogenized, add the herbs and salt. Blend a bit more.
    Put this mixture in a large bowl.
    Place the Chia gel (Chia seeds and original soaking water) in the Food Processor and blend. Add this to the mass in the large bowl.
    Stir in ¾ cup of Oat Bran – this is what gives the crackers a bready like flavor and texture.
    If you taste it at this point, it may have a bit of a bitter flavor from the raw quinoa. After dehydrating and sitting, that bitterness goes away.
    Spread the batter one half inch thick on sheets (we use Teflex) and place it in the dehydrator for 8 hours. After 8 hours, flip it and dehydrate 4 – 6 more hours.
    If you don’t have a dehydrator, you may be able to bake these crackers on greased cookie sheets, however, since we didn’t do it this way, we can only guess at the time – say 250 degrees for 40 minutes?
    Enjoy! If you desire more richness, eat these crackers with coconut oil, avocado, or any dip or spread.

  50. Kelly B says

    I made homemade graham crackers for the first time and they turned out great. I found graham flour in the health food shop and used that. My family loved them and were begging for more. I was so surprised how easy they were. :-)

  51. says

    What a great inspiration to try something new. I bet I say to myself “self you need to find some healthy snacks around here” just about every day, so thanks for “making” me make crackers – my first experiment wasn’t too bad (I used a buckwheat pancake mix with toasted sesame seeds – loved the sesame seeds but the pancake mix probably didn’t work as well as regular flour would have). What I love about making your own crackers is that there is so much room for experimentation… different flours, herbs, spices the possibilities are endless. :)

  52. Tammie E. says

    I discovered Oatmeal crackers for Cheese in a cherished book titled Gifts from the Kitchen. These fel SO guilty when you pair them with the GREEN black cerry tomato chutney I make every year.
    RECIPE:
    Sift together 2/3 C Oat bran or oatmeal , 1 1/3 C whole wheat flour,2 level tblspn baking powder 1 tspndried mustard powder, 1/2 tspn freshly ground pepper, 1 tspn sea salt into large bowl of food processor & add 1 stick Chilled,unsalted butter that has been diced and 2 level tblspn super fine sugar.Pulse button until butter is rubbed into flour mix. Add 3 tblspn milk & pulse again until all becomes like a formed dough.
    Put out ona floured surface & knead very lightly, just enough to bring it together. Cover with cloth & let sit 15 minutes.Preheat oven to 350 {F} degrees & line 2 cookie sheets with parchment paper.
    Lightly flour surface again then roll dough out to about 1/4 inch thick & cut into cracker circles or squares.
    Prick biscuits with a fork & arrange on the cookie sheets. Bake on middle rack of preheated oven for about 12 minutes or until just starting to turn golden at edges.Cool on sheets before transferring to wire racks.
    Stored in airtight container, this will keep a few weeks.
    ENJOY!

  53. Claire says

    I have been pondering getting a grain mill for so long, but they are so expensive! Maybe someday soon! thanks for the chance to win!

  54. Alida Rodriguez says

    Thank you so much for such an INCREDIBLE opportunity! I appreciate the chance to win, and pray I do. Thank you. Wishing you peace and joy, Alida

  55. Erika says

    I posted my crackers to facebook: https://www.facebook.com/photo.php?fbid=4019827060804&set=o.136268393083419&type=1&ref=nf

    My take on an expensive gluten-free cracker I used to buy at Whole Foods. I was experimenting with trying to use my fuzzy rice cooker on a “keep warm” setting to germinate brown rice (and sprout wheat berries), and ended up overnight with basically cooked wheat/rice.

    I threw this sticky mess into a food processor with salt, flax seeds, sesame seeds, and chia seeds, and rolled the dough out on a cookie sheet to dehydrate in my oven’s warming drawer.

  56. Crunchy4Life says

    Wow! Took awhile to scroll down here. I just made these & why did they turn out more like cookies, than crackers? And don’t have that distinctive graham taste? I’m disappointed =(

  57. Elaine says

    Made these tonight. They’re still baking so I can only smell how delicious they are. Subbed GF flour for the sprouted wheat, so we’ll see how things turn out!

  58. says

    oh wow! These look amazing!! I want to make them NOW, but don’t have that flour on me. Can you sub other flours the einkorn?? Like an all purpose or whole wheat or oat?

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