Graham Crackers Using Fresh Milled Flour

Here is a simple healthier recipe for Graham Crackers Using Fresh Milled Flour. These are great for snacking, graham cracker crumbs or s’mores.

Ingredients

3 1/2 cups of fresh milled soft white wheat flour

1 cup coconut sugar

1 tsp baking powder

1/8 tsp ground cinammon

1/2 cup melted grass-fed butter

1/2 cup raw honey

1 tsp vanilla extract

1 cup milk

1/2 tsp sea salt

Equipment

Stand or Hand Mixer

Mixing Bowl

Baking Sheet

How to Make Graham Crackers Using Fresh Milled Flour?

1. In a mixing bowl, combine the flour, coconut sugar, baking powder, salt and cinnamon. Using a mixer, mix on low until the dry ingredients are incorporated.
2. Add the melted butter and mix until combined with the dry ingredients. Your dough should be sandy like.
3. Add the milk. If you are using all-purpose flour, start with 1 tbsp at a time until the dough looks soft and flexible. Add in the honey & vanilla; stir until thoroughly combined.
4. Cut the dough in half. Form each one into a disc and wrap in plastic wrap. Freeze one for later if you like.
5. Allow dough to rest in the fridge for 4 hours or even overnight.
6. Now, remove the dough from the fridge and allow to come to room temperature. Roll the dough out onto a lightly floured piece of parchment paper. I like to place the paper on a baking sheet. Next, place another piece of parchment paper on top of the dough.
7. Take your rolling pin and start rolling the dough into the shape of a rectangle (about 1/8 inch thick).

Cut the Crackers

Using a tape measure, make your dough into as perfect as a rectangle as possible (see below). A pizza cutter is helpful as you go around the rectangle and cut it out. Remove the strips around the outer edge. Measure 2×2 squares and cut them out. You’ll go across and down to make a bunch of squares.

Take a fork and poke holes in each square to resemble a store bought graham cracker.

Bake the Crackers

Bake at 350°F for 11-13 minutes or until golden brown. Let cool on the baking sheet.

Make Your Own Vanilla Extract!

Why Use Fresh Milled Flour?

Whole grains straight from the field are a near perfect food. They contain vitamins, minerals, essential fatty acids and lots of phytochemicals. They give complex carbohydrates, as well as, soluble and insoluble fiber. Fiber is very important for our bodies. It allows our body to alleviate constipation, provides great gut bacteria, supports weight loss, protects from heart disease, cancer and type 2 diabetes.

Vitamin E Importance

Every cell in our body requires vitamin E. It is a powerful antioxidant that we need on a daily basis. Vitamin E helps us balance our cholesterol, balances hormones, improves vision, improves muscle strength and may or may not lower both cancer risk and cognitive decline. Phytic acid is found in the bran and is also a powerful antioxidant that binds to heavy metals, preventing the formation of damaging free radicals

Where to Buy Grains?

I’ve been a co-op leader for BreadBecker’s since 2017. If you have a co-op near you, you can buy grains in 6 gallon buckets. Everyone pulls together to save on shipping. They deliver 3x a year. It can be a great way to stock up or if you have a large family. With all the baking I do, I often run out prior to the next delivery. To fill in the gaps, I order from a few other high quality companies. I love both of their vision and mission. 

Guardian Grains – (enter code: lhsimpleliving for 15% off) 

Sunrise Flour Mill – (receive 20% off, no code needed)

• No Tillage:  tillage breaks down the fungal network in the soil which is essential for raising fully self sustaining plants.
• No Fertilizers either organic or synthetic.
• No Seed Treatments
• No GMO
• No Insecticide
• No Fungicide
• No pre-harvest desicant

How To Store Graham Crackers?

These graham crackers can be stored in an air tight container for 1 week. The dough and the baked graham crackers can be frozen for up to 2 months. Just make sure you wrap the dough in plastic wrap. Place the baked graham crackers in an airtight container or ziplock bag in the freezer.

Pin For Later

FAQ

1. Do I have to use fresh milled flour? No, you can use any flour you like. Just back it down to 2 3/4 cups of flour. Whole wheat flour requires more liquid and will absorb it better. Fresh milled flour has all the nutrients inside so I hope you’ll try using it. You’ll also need to adjust the milk. Start with 1 tbsp and increase as needed. Dough should resemble Christmas sugar cookies when rolling it out.
2. What if I want to make s’mores and have that cinnamon taste? Yes, we all love those store bought crackers but all you need to do is combine melted butter, a 1/8 tsp of cinnamon and coconut sugar. Brush the mixture on each cracker prior to baking.
3. What sugar substitutes can I use other than coconut sugar? You can replace any sweetener with a 1:1 ratio. I just like using coconut sugar as it’s low glycemic and won’t spike our blood sugar.
4. Can I freeze the dough prior to baking? Yes, I do this quite often so I don’t have to make a fresh batch all the time. It can be frozen up to 2 months. Wrap in plastic wrap and place in a ziploc bag. Make sure you mark the date on the bag.

Tools Used in This Recipe

Mixer

Parchment Paper

Spatula

Pizza Cutter

Plastic Wrap

Resources:

Saraiva A, Carrascosa C, Ramos F, Raheem D, Lopes M, Raposo A. Coconut Sugar: Chemical Analysis and Nutritional Profile; Health Impacts; Safety and Quality Control; Food Industry Applications. Int J Environ Res Public Health. 2023 Feb 19;20(4):3671. doi: 10.3390/ijerph20043671. PMID: 36834366; PMCID: PMC9964017.

Zhang, H., Wang, H., Cao, X., & Wang, J. (2018). Preparation and modification of high dietary fiber flour: A review.. Food research international, 113, 24-35 . https://doi.org/10.1016/j.foodres.2018.06.068.

Pimpin L, Wu JH, Haskelberg H, Del Gobbo L, Mozaffarian D. Is Butter Back? A Systematic Review and Meta-Analysis of Butter Consumption and Risk of Cardiovascular Disease, Diabetes, and Total Mortality. PLoS One. 2016 Jun 29;11(6):e0158118. doi: 10.1371/journal.pone.0158118. PMID: 27355649; PMCID: PMC4927102.

Månsson HL. Fatty acids in bovine milk fat. Food Nutr Res. 2008;52. doi: 10.3402/fnr.v52i0.1821. Epub 2008 Jun 11. PMID: 19109654; PMCID: PMC2596709.

Carcea, M., Turfani, V., Narducci, V., Melloni, S., Galli, V., & Tullio, V. (2019). Stone Milling versus Roller Milling in Soft Wheat: Influence on Products Composition. Foods, 9. https://doi.org/10.3390/foods9010003.

Wennermark, B., Ahlmen, H., & Jaegerstad, M. (1994). Improved Vitamin E Retention By Using Freshly Milled Whole-Meal Wheat Flour During Drum-Drying. Journal of Agricultural and Food Chemistry, 42, 1348-1351. https://doi.org/10.1021/JF00042A019.

Graham Crackers Using Fresh Milled Flour

These Graham Crackers Using Fresh Milled Flour are the perfect treat for s’mores, snacking or graham cracker crumbs. All healthy ingredients and these can be frozen for later. This recipe is for 2×2 graham cracker size.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 13 minutes mins

Resting in the Fridge 4 hours hrs

Total Time 4 hours hrs 33 minutes mins

Servings: 45 crackers

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 3 1/2 cups Fresh milled soft white wheat flour
• 1 cup Coconut sugar
• 1 tsp Baking powder
• 1/8 tsp Ground cinnamon
• 1/2 tsp Sea salt
• 1/2 cup Raw local honey
• 1 cup Milk (I’m using raw dairy)
• 1 tsp Vanilla extract
• 1/2 cup Grass-Fed Butter (Melted)

Method

 

1. In a mixing bowl, combine the flour, coconut sugar, baking powder, salt and cinnamon. Using a mixer, mix on low until the dry ingredients are incorporated.
2. Add the melted butter and mix until combined with the dry ingredients. Your dough should be sandy like.
3. Add the milk. If you are using all-purpose flour, start with 1 tbsp at a time until the dough looks soft and flexible. Add the honey & vanilla; stir until thoroughly combined. Cut the dough in half. Form each one into a disc and wrap in plastic wrap. Freeze one for later if you like.
4. Allow dough to rest in the fridge for 4 hours or even overnight.
5. Now, remove the dough from the fridge and allow to come to room temperature. Roll the dough out onto a lightly floured piece of parchment paper. I like to place the paper on a baking sheet. Next, place another piece of parchment paper on top of the dough.
6. Take your rolling pin and start rolling the dough into the shape of a rectangle (about 1/8 inch thick).

Cut the Crackers

1. Using a tape measure, make your dough into as perfect as a rectangle as possible (see below). A pizza cutter is helpful as you go around the rectangle and cut it out. Remove the strips around the outer edge. Measure 2×2 squares (marking the lines) and cut them out. You'll go across and down to make a bunch of squares.

   Take a fork and poke holes in each square to resemble a store bought graham cracker.

Bake the Crackers

1. Bake at 350℉ for 11-13 minutes or until golden brown. Let cool on the baking sheet.

Notes

• Experiment with different sizes of crackers. This recipe is for 2×2. Keep in mind if you decide to go larger like 3x3x or 4×4, you will receive less crackers. 
• If using another type of flour, back down the measurement to 2 3/4 cups. You will also need to adjust the milk. Start with 1 tbsp and go from there. The dough should resemble the dough from Christmas sugar cookies. Fresh milled flour absorbs more liquid. I hope you’ll try it as it has all the nutrients in the flour unlike all-purpose does. 

I hope you enjoy making and eating these simple Graham Crackers Using Fresh Milled Flour. They are so yummy as a breakfast item or as a delicious treat. Tag me over on Instagram. I’d love to see how you make yours.

Wendy Lea Walker, NTP

Nutritional Therapy Practitioner

I’m Wendy. A wife, empty-nester mama, homemaker, homebaker, gardener and small-time farmer. I love sharing wisdom and mistakes I’ve learned along the way. Anyone can garden or homestead, no matter where you live. It’s a mindset. You just have to start somewhere. I believe food is medicine. Feed the body real whole foods and healing will begin.