In a large bowl, whisk together the whole wheat pastry flour, oat flour, coconut sugar, cinnamon, baking soda, and salt.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling prevents the crackers from spreading and ensures they stay crisp.
Place the dough between two sheets of parchment paper. Roll it out to about ⅛-inch thickness (very thin). Remove the top paper. Use a pizza cutter or knife to score the dough into 2-inch squares. Prick each cracker twice with a fork (this prevents puffing). healthy graham cracker recipe
Once you make homemade graham crackers, you’ll never look at the red box the same way again. They take 20 minutes of active time and taste like something from an upscale bakery, except you made them.
Add the solid coconut oil (or butter) to the flour mixture. Use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with pea-sized bits of fat. This is the secret to a flaky cracker. In a large bowl, whisk together the whole
Carefully slide the parchment paper onto your baking sheet. Bake for 12–15 minutes, until the edges are just golden brown. They will harden as they cool, so don’t over-bake.
In a small bowl, whisk the honey, vanilla, and 2 tablespoons of cold water. Pour this into the dry mixture. Stir with a fork until the dough just comes together. If it seems too dry, add the final tablespoon of water. Place the dough between two sheets of parchment paper
It doesn’t have to be that way.