Graham crackers are one of those snacks that will never go out of style with me and my family. Of course it started when I was younger when I would eat them crushed into milk as cereal and also sandwiched with peanut butter, Ihave since handed down this love to my kids. The stuff is delicious. Crumbly deliciousness in a box. However most boxes found out there these days are packed full of hydrogenated oils, which is disturbing and I have to go without, unless I go organic, which in most cases I do. But the other day I was in no mood to hop in the car and pursue my lovable crackers, so I decided to make them. Crap, no butter. I improvised, obviously grabbing the coconut oil, because obviously...
Turns out, not so bad and pretty darn close. I skipped processed sugar and opted for honey and I'm actually quite happy with the results, so much so that I already made another batch for the upcoming week. As for the wee ones, they were happy to help and with the final results (think Annie's Bunnies)
Homemade Graham Crackers Without Butter
1/2 - 2/3 Cups Melted Coconut Oil
2 Cups Flour
1/2 Cup Honey
1 Tbsp Cinnamon
1/2 Tsp. Baking Soda
1/2 Tsp. Baking Powder
Preheat Oven to 350˚
Add all the dry ingredients in a bowl, and mix until combined. Add honey and coconut oil and mix until a crumbly dough forms.
Ball it up, and roll it out on parchment paper. Cut shapes and place on cookie sheet. With a fork add a few holes.
Pop in the oven and bake 8 Minutes or Until Golden.
Voila! Graham Crackers!