Tuesday, February 9, 2010
K. Shah 38 comments
Know what you Eat – Graham Crackers comes under the list of healthy snacks but if
you read the ingredients most of them are made with partially hydrogenated oils and
very few are made with whole grains. Typically to make graham crackers one has to use
graham flour which is made by grinding finely the endosperm of winter wheat. The bran
and germ layers are returned and mixed in, resulting in a coarse, brown flour with a
nutty and slightly sweet flavor. Today, some commercial granaries remove much of the
wheat germ to prolong the shelf life of the flour. So most of the brands available in the
store all you get is stripped out and processed graham cracker.
Graham cracker was in my must bake list for a long time and instead of just going for
whole wheat flour, i used whole wheat, brown rice, oats, sorghum and coconut flour.
Yeah my pantry has you name it will have it kind of different flours stocked, so went for
this multigrain and was planning to bake a vegan version but the coconut flour absorbed
all the moisture, so had to add some milk to roll the dough and cut out the crackers.
Yes it did taste good.
Better late than never, we are very glad to share with you that our
Almond-Oats Ginger Bread Cookie was featured in the Jan 2010 Town Square News letter.
Whole Wheat Flour – 1 1/2 cups
Oats Flour – 1/2 Cup
Brown Rice flour – 1/4 cup
Coconut flour – 1/4 cup
Barley flour – 1/4 cup
Sorghum flour – 1/4 cup
Baking powder – 1/2 tsp
Canola or Sunflower oil – 1/2 cup
Maple syrup – 1/2 cup(Make it 3/4th cup if you want it sweeter)
Salt – 1/4 tsp
Ener-g Egg replacer – 1 1/2 tsp
Warm Water – 1 Tbsp
Milk – 1/4 cup
Cinnamon powder – 1 tsp
1) Mix all the dry ingredients – Whole wheat flour, oats flour, brown rice flour, coconut flour
sorghum flour, barley flour, baking powder, salt and cinnamon powder.
2) Add water to the egg replacer and beat till fluffy.
3) Now add the oil, maple syrup to the ener-g mixture and combine thoroughly,
now add all the flours to this mixture and combine to get a well moistened dough.
4) Preheat baking oven to 350 Degrees fahrenheit.
5) Because you are using coconut flour it will start absorbing the moisture, so keep 1/4th of cup
of milk handy. Take half the dough and add little bit of milk and roll out into a 1/8” thick
on a greased and floured baking sheet. Cut into desired shapes with a knife or a cookie
cutter. I just used knife and cut out square and rectangles.
6) Bake in a cookie tray lined with parchment paper for 8-10 minutes till they are golden.
7) Now flip them back and bake for another 3-4 minutes to make it really crisp.
8) Once completely cooled, store in a air tight container
9) I had these crackers for 4 days in room temperature and made a no bake chocolate cake
with the remaining graham crackers, so not able to tell you the shelf life of these crackers.
10) Do the same to the remaining dough, because of the coconut flour you had to keep
adding little milk as when rolling out the dough. Repeat procedure from 5-7.
Notes – I came across this recipe from a magazine in the local library,which had used 3 cups of
Whole wheat graham flour, because i had so much of all these other flours i combined all of them. This
is the first time i am making crackers with coconut flour, when using coconut flour
it just absorbs all the moisture and make it dry so i had to keep on adding milk to
roll out cut into desired shapes. Next time when i am making i am planning to add
finely ground almond meal. The original recipe uses honey, whereas i substituted it
with maple syrup.
Event Participation –
This goes to Whole Grain Baking – Brown Rice an event hosted by Madhuram
of Eggless Cooking.