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).
Let’s be honest: Store-bought graham crackers are delicious. But flip that box over and read the ingredients. You’ll usually find refined flour, high fructose corn syrup, artificial honey flavoring, and preservatives.
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.
In a large bowl, whisk together the whole wheat pastry flour, oat flour, coconut sugar, cinnamon, baking soda, and salt.
Did you try this recipe with a gluten-free flour blend? Let us know in the comments below!
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.
It doesn’t have to be that way.