Graham Crackers By Mollie Katzen Exclusive Link - A Recipe For Homemade

Mollie Katzen’s approach to homemade graham crackers simplifies the process by using melted butter and wheat germ, resulting in a lighter, wheaty texture. This recipe combines whole wheat and all-purpose flours with honey, cinnamon, and vanilla, creating a versatile, crunchy, and less sweet alternative to store-bought versions. For the full recipe, visit Eating From the Ground Up . Graham Crackers

• 1 ½ cups whole wheat pastry flour (or white whole wheat)
• ½ cup all-purpose flour
• ¼ cup wheat germ (toasted, if you like)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp sea salt
• 1 tsp cinnamon
• Optional: ¼ tsp nutmeg

Mollie Katzen is a renowned cookbook author and food writer, celebrated for her simple yet delicious recipes. She's written several bestselling cookbooks, including the classic "The Moosewood Cookbook" and "The New Moosewood Cookbook". Mollie is known for her approachable and engaging writing style, and her recipes have inspired home cooks and professional chefs alike. With her exclusive recipe for homemade graham crackers, we're thrilled to share a taste of her culinary expertise with you. 1 ½ cups whole wheat pastry flour (or

Add sweeteners and liquids: In a small bowl stir the honey (and molasses, if using) with 3 tablespoons milk and vanilla. Drizzle into the flour-butter mixture and gently stir until the dough begins to come together. Add the extra tablespoon of milk only if the dough seems too dry — the dough should be pliable, not sticky. Mollie Katzen is a renowned cookbook author and

Katzen believes this recipe is a "platform, not a cage." Here are her favorite ways to use them: but recommended for classic flavor).

Variations and Tips

• Graham Flour: 2 cups (If you cannot find graham flour, whole wheat pastry flour or standard whole wheat flour works well as a substitute).
• All-Purpose Flour: 1 cup (helps lighten the texture).
• Salt: ½ teaspoon.
• Baking Soda: ½ teaspoon.
• Ground Cinnamon: ½ teaspoon (optional, but recommended for classic flavor).