Vegan Graham Crackers

I am So excited to share my adaptation of Served From Scratch’s graham crackers. I started making the original recipe for Asher a few months back and they are DELICIOUS, but I don’t eat any dairy. They were so hard to resist so I decided to try making them vegan. These graham crackers are sweet with a little hint of salt, way more flavorful than store bought. I hope you bake, love, and share!

Be sure to check out the original recipe here! https://www.servedfromscratch.com/homemade-graham-crackers/


The ingredients Equipment

  • Graham Flour/ Whole Wheat Flour – I have been unable to locate any graham flour. It is basically a special whole wheat flour, so I substituted it for a plain whole wheat and it works great.
  • All Purpose Flour
  • Brown Sugar
  • Baking Powder
  • Baking Soda
  • Salt
  • Cinnamon
  • Coconut Oil
  • Mollasses
  • Full Fat Coconut Milk
  • Vanilla Extract
  • A Large Bowl
  • A Pastry Cutter/ Fork
  • Rolling Pin
  • Baking Sheet
  • Parchment Paper

First you add all the dry ingredients, and gently mix. I used a fork to do this.

Next add the room temperature coconut oil. Using a fork/ pastry cutter press the coconut oil into the dry ingredients until you achieve a sandy texture.

Once the sandy texture is achieved add the remaining ingredients. I usually start with 3 TBSP of coconut milk. As I mix the the dough I decide if it needs 1 more TBSP. The dough will be a little crumbly but you want it to hold together when pressed.

Once the dough is holding together, pour it out onto a lined baking sheet. I like to put a second piece of parchment paper on top while I roll it out. Begin rolling it out trying to make it as square as possible.

Roll until it is 3/8″. If there is lots of cracking around the edges, simply break pieces off and roll them back in to fill the large cracks. When baking the edges get super crisp, so I try to make them as smooth as possible. At this point you are going to cover and let chill in the fridge for at least 30 minutes. Preheat your oven to 350

After cooling, remove from the fridge and cut. I use a pizza cutter and ruler to do this. This could definitely also be accomplished with a knife. The ruler is totally unnecessary but it does make them all uniform and pretty. Then using a fork poke those signature holes into the crackers. Now it’s time to bake for 20-25 minutes.

You’ll know they are done when they are browned around the edges. Place on a cooling rack and let cool until you can easily handle them. I find they are easiest to break apart when they are slightly warm. Break apart and enjoy! When they are fresh they are slightly chewy and crisp up over the next few days. Store them in an airtight container on your counter.


Vegan Graham Cracker Recipe


Ingredients

  • 1 1/2 cups graham flour/ whole wheat flour
  • 1/3 cup + 1 tablespoon all-purpose flour 
  • 1/3 cup packed brown sugar 
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/4 tsp ground cinnamon
  • 6 TBSP room temperature coconut oil
  • 4 TBSP molasses
  • 3-4 TBSP full fat coconut milk
  • 1/2 tsp vanilla extract

Equipment

  • A Large Bowl
  • A Pastry Cutter/ Fork
  • Rolling Pin
  • Baking Sheet
  • Parchment Paper

Step 1.-Combine all dry ingredients into a large bowl, and gently mix together.

Step 2- Add the 6 TBSP room temperature coconut oil. Either with a fork or pastry cutter, press the coconut oil into the dry ingredients until a sandy texture is achieved.

Step 3- Add the molasses, 3 TBSP coconut milk, and the vanilla extract. Begin to combine the dough. I mix with a fork and eventually finish with my hands. Mixing with a kind of pinching motion. You want the dough to be crumbly, but still hold together when pressed. If it feels like it needs a little more moisture, add 1 TBSP of coconut milk.

Step 4- Dump dough out onto a lined baking sheet, cover with a second piece of parchment paper and roll out into a square about 3/8″ thick. If you have large cracks around the edges, I would break pieces off and fill in those cracks. Cover and chill in the fridge for 30 min.

Step 5. Pre-heat oven to 350

Step 6- Remove from fridge and cut into squares. I use a pizza cutter and a ruler to cut into 2″ squares, but this is not necessary. They can be cut into any size. Then poke those signature holes into each cracker using a fork.

Step 7- Bake for 20-25 minutes until they are brown around the edges.

Step 8- Remove from oven and place on a cooling rack. Once cooled enough to handle, break apart the squares and enjoy! Store in an air tight container.

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