Monday, April 15, 2019

Vegan Graham Crackers

Wow. A portrait orientation. Crazy. 

I know it's barely April, but I can't stop thinking of summer! My favorite thing about summer is campfires, snapping and crackling, dancing up to the sky as if to praise. And what's the best thing about a campfire? A s'more, of course! Now I've spoken before about homemade marshmallows in a few posts previously, but this post is about my favorite childhood snack. No, really! I would have a stack of graham crackers with a glass of ice cold milk and it would be the best thing ever.

If you want to make your own marshmallows, I've got a few recipes. If you want to make your own chocolate, please sponsor a cacao tree and save it from loggers! Now, let's get cooking with this incredibly easy graham cracker recipe, that you won't even need a mixer for!

My Favorite Graham Crackers

  • 312 g AP Flour
  • 85 g coconut sugar
  • 85 g vegan butter
  • 2.5 fl oz (a little less than a third of a cup) honey 
    • Seriously. It's an animal product but I swear it doesn't harm a single animal. Please. Buy honey and support apiaries who are trying to keep bees alive. But if it seriously still bothers you then just use molasses or maple syrup. But please buy honey.)
  • 1 1/2 tsp Baking powder
  • 3/4 tsp kosher salt
  • 2 Tbsp almond or oat milk
  • 1 vanilla bean, scraped(you can also use 2 tsp good vanilla extract or 1 tsp of vanilla paste)
Preheat your oven to 350 F and prepare a sheet pan with a silpat mat or with parchment paper. Seriously, don't skimp on this part. I don't care if you have a nonstick cookie sheet. Please just do this because it makes it so much easier in the long run.

Combine the flour, sugar, vanilla, baking powder, and salt in a large bowl. Cut the butter into cubes and, with your fingers, rub the fat into the flour. This is very much like you're making a pie! You're looking for crumbs that are just a little bit smaller than the size of a pea. Make a well in the middle and pour in the honey. Using your fingertips, flick the flour mixture over the honey and stir by hand. Pour the milk over and knead gently for a few turns, just to get it to come together. Turn out onto an oiled surface, ideally a marble slab. You're going to end up with a spectacular dough that's going to smell incredible.

And since there are no eggs in this dough, you can eat this raw. You probably will, too.


Oil your hands quite well and pop your dough onto your prepared sheet tray. The trick with this one is to roll out your dough on/inside the tray, so you're manipulating it as little as possible. You can oil your rolling pin as well, but you won't need to if you have a marble one. Just make sure that it's even in thickness! You can tear and fill where you need, and then not worry about it!


Use a wheel cutter (better known as a pizza cutter) to score the sides of the sizes of crackers you want. I wasn't exactly sure if it was going to be perfect, so I kind of just went with a size I thought was comfortable with. These will puff up in an unattractive way if you don't prick these with a fork, so I make sure to prick it mercilessly. 

This is a 'half sheet pan.' It's available at most restaurant supply stores! They're larger than residential cookie sheets.

Bake in a hot oven for 11 to 13 minutes. Once done, evacuate, turn off your oven, and set the pan on a cooling rack. Don't try and move the crackers themselves, as they'll still be quite soft. I know it'll be hard to tell when they're done because they're already gorgeous and golden-brown. You'll know for sure that they're done because they've completely set, gone slightly darker around the edges, and your house smells awesome.

You'll need to cool for at least 15 minutes before snapping. Because you're using an invert sugar (or a liquid sugar) it's going to soften up with heat. As it cools, it will become nice and brittle! This is also why gingerbread is so malleable when warm but strong and snappy when cooled. 

Store in an airtight container, lest they go stale, but honestly they probably won't last 24 hours. So do yourself a favor and make a double recipe.

Thanks so much for sticking with me with this new schedule! Blogs will now be posted every Monday, by 7 pm CST. Then, please join me for #Foodiechats on Twitter! You can ask me anything food-related, ask me for gardening advice, or just ask me how my day is going. I'll ask you how your day is going and we'll have a nice connection where we relate to each other. Doesn't that sound great? Sure it does. Now get out there and make some s'mores with my graham crackers!

Happy cooking and happy eating!


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