Whole wheat graham crackers

Whole wheat graham crackers

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 79.9
  • Total Fat: 2.7 g
  • Cholesterol: 7.9 mg
  • Sodium: 121.3 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 1.4 g
  • Protein: 1.7 g

View full nutritional breakdown of Whole wheat graham crackers calories by ingredient
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From King Arthur Flour's website. From King Arthur Flour's website.
Number of Servings: 24


    2 cups (8 ounces) whole-wheat flour
    cup (1 ounces) sugar
    teaspoon salt
    1 teaspoon cinnamon
    1 teaspoon baking powder
    1 large egg
    cup (1 ounces) vegetable oil
    cup (3 ounces) honey
    2 to 3 tablespoons (1 to 1 ounces) milk (approx.)
    additional milk for glaze
    cinnamon-sugar (optional)


1. In a mixing bowl, combine whole wheat flour, all-purpose flour, sugar, salt, cinnamon and baking powder. In a separate bowl, beat egg till light, then add oil, honey and 2 tablespoons milk. Stir into dry ingredients until you have a fairly stiff dough, adding additional milk if necessary. Wrap dough in waxed paper and chill until firm, about 1 hour (or longer, if its more convenient).

2. Turn the dough onto a floured surface and knead gently until it holds together. Roll dough out till its about 1/16-inch thick; make sure rolling surface is well-floured, or youll have trouble transferring crackers to baking sheet. Preheat your oven to 375F.

3. Cut dough into 3-inch squares, prick each square several times with a fork, and place on lightly greased cookie sheets. Brush the tops with milk, sprinkle with cinnamon-sugar if youre so inclined, and bake for 15 to 20 minutes, or until crackers are lightly browned. Remove crackers from oven, transfer to a wire cooling rack, and cool completely.

Serving Size: 2 dozen crackers

Number of Servings: 24

Recipe submitted by SparkPeople user NICOLEFISFRESH.

TAGS:  Snacks |

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Member Ratings For This Recipe

  • Good
    They sure don't taste like a graham cracker, but it would make a good pie crust. - 11/23/12

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