Yes. Easy peasy, homemade vegan graham crackers.
And ∞ times better than those store-bought.
Perhaps less shelf-stable, but really… I’ll take that over additives and preservatives any day!
Graham Crackers (vegan)
Adapted from Post Punk Vegan Kitchen
1 1/2 cups whole wheat flour
1/3 cup raw sugar
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
scant 1/2 teaspoon salt
1/4 cup oil
2 tablespoons molasses
1 teaspoon pure vanilla extract
1/4 cup unsweetened soy milk
Preheat oven to 350 F. Line a light colored baking sheet with parchment paper.
Combine flour, sugar, baking soda, cinnamon and salt in a large bowl. Make a well and add the oil, molasses, and vanilla, whisk a little, and then mix well into the flour mixture until combined and crumbly. Drizzle in the milk and stir to combine. My dough was pretty wet, but it worked well.
Place the dough onto a piece of parchment paper on a flat surface and mold into a rectangle. Cover the dough with saran wrap, and then roll out to 1/8″ thick with a rolling pin. The saran wrap keeps the dough where it belongs and not stuck to the rolling pin.
Using a sharp knife, cut the dough into squares/rectangles whatever size you would like your graham crackers to be. I am the queen of non-uniform cutting, and I think I ended up with 16 or so total crackers of varying dimensions.
Re-flatten the extra edge pieces and cut out more squares. When there’s too little dough to make a proper graham cracker, eat it (yum) or bake a taste-testing piece.
Spray a thin spatula with PAM to transfer the cut outs to the parchment-lined baking sheet.
Prick each cookie with a fork, 2 columns of 4 pricks or whatever looks good.
I don’t think I rolled mine thin enough because 14 minutes was still kind of soft, but with crispy edges. I would say 12-16 minutes depending on thickness and how crunchy you want them!
Let cool completely on the baking sheet.
These were delicious, yada yada yada, crunchy and graham-y, okay let’s get onto the GOOD STUFF…
Like s’mores, indoors! Yippee!
Well, I suppose I should try to not be hypocritical about the fact that I just touted my lovely graham crackers for not having icky ingredients, when I go ahead and use store-bought marshmallows that have who-knows-what (actually, blue 1, artificial flavor, and tetrasodium pyrophosphate, among other ingredients). But homemade marshmallows are an adventure for another day.
To “roast” the marshmallows indoors, this is what I did:
1. Place 1 graham cracker on baking tray.
2. Place desired amount of chocolate (about 3 squares) on top.
3. Place 1 large marshmallow on top of that.
4. Broil, close to the heat source, for 3 minutes or until it starts to smoke a little. Watch it!
5. Top with another graham cracker.
The melty chocolate did my garnishing work for me!
These graham crackers were perfect because they were just a bit softer than regular crackers–so they were much easier to bite into and much better for squooshing the marshmallow down, instead of cracking and breaking into pieces–not very attractive.
Note: serving size in photo is smaller than reality. (I ended up assembling–and eating–two. Good thing I like to run!)
Perfect when nary a campfire can be found.