What do you make with all these amazing ingredients? Well homemade peanut graham crackers of course! When I recently came across this recipe I knew it was a must try! I LOVE graham crackers but most importantly Zachary loves them more. With a little smear of peanut butter and a few slices of banana - an instant afternoon pick me up becomes the perfect snack.
I was thoroughly impressed with this recipe and buying the ingredients in bulk made the creation less than 19 cents a cracker!
I know you'll love them! It's a must try!
Peanut Butter Graham Crackers
Crispy, flavourful, lightly sweet, with a hint of delicious peanut butter flavour, these vegan PB graham crackers will have you coming back for more and more! Enjoy them plain, with nut butter and jam, or make delicious homemade s’mores. They have a nice crumb and an authentic graham cracker texture when using whole wheat pastry flour.
Adapted from Oh She Glows
- 1.5 cups whole wheat pastry flour
- 1 tbsp sugar
- 2 tbsp Sucanat (brown sugar might work)
- 1/4 tsp baking soda
- 1/8th tsp ginger
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 2 tbsp Extra virgin olive oil
- 3 tbsp almond milk plus more if needed to hold dough together
- 3 tbsp smooth Peanut Butter
- 2 tbsp Maple syrup
- 2 tbsp blackstrap molasses
- modified flax egg (1/2 tbsp ground flax + 1 tbsp warm water, mixed)
Directions: Preheat the oven to 350F and line a baking sheet with parchment paper or a non-stick mat.In a small bowl or cup mix together the modified flax egg: 1/2 tbsp ground flax and 1 tbsp warm water. Set aside for 5 minutes so it can gel up.
In a large bowl, whisk together the dry ingredients and make sure everything is combined very well. In a small bowl, whisk together all the wet ingredients, including the flax egg, but give the flax egg a good stir before mixing it in. Add the wet mixture to the dry mixture and stir well with a spoon and then set the spoon aside and get in there with your hands and squeeze the dough together with your fingers. Like any dough try not to over knead. You may need to add more almond milk if the dough is too crumby.
Form the dough into a ball and place it on a very lightly floured counter. Be sure not to use too much flour or it will dry out the dough. Lightly flour a rolling pin and begin rolling out the dough until you have a rectangle that is about 1/8 inch thick.
Use your favorite cookie cutter to shape your crackers :)
Sprinkle with sugar and bake for 15-18 minutes, rotating the pan degrees half way through the baking time. The amount of time you have to bake will depend on how thick they are. The crackers should be slightly firm when coming out of the oven. They are much better crisp than chewy, so err on the side of cooking longer, but keep a watchful eye on them.
Allow the crackers to cool on the baking sheet for about 10 minutes. They will firm up quite a bit as they cool. Enjoy plain, with nut butter and jam, or make s’mores! They are highly versatile and absolutely addicting.
Makes about 18-24 medium sized crackers.