Ingredients:
1 1/4 Cups Of Whole Wheat Baking Flour
2 Tablespoons Of Chilled Real Unsalted Butter
2 Tablespoons Of Organic Liquid Bees Honey
3 Tablespoons Of Natural Turbinado Sugar
1 1/2 Teaspoons Of Ground Cinnamon Powder
1 Tablespoon Of Liquid Vanilla Extract
1/2 Teaspoon Of Granulated Table Salt
1/4 Cup Of Dark Brown Cane Sugar
1/2 Teaspoon Of Arm & Hammer Baking Soda
2 Fully Separated Egg Whites
Information:
Serving Size 24
69 Calories Per Serving
10 Grams Of Fat
Preparation Instructions:
Tony from sunny Los Angeles California was nice enough to allow us to publish this whole wheat graham crackers recipe. To start out, first you will want to preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next take out a cookie sheet, and then carefully line it with wax baking paper. Moving along, next take out a large mixing bowl, and then briskly mix together the whole wheat baking flour, ground cinnamon, Arm & Hammer baking soda, and granulated table salt. For the next step, manually work into this initial mixture the chilled real unsalted butter, using your fingers. Once this graham cracker batter is nice and crumbly, take out another mixing bowl and then vigorously stir in a single egg white, dark brown cane sugar, organic liquid bees honey, and liquid vanilla extract. You are now ready to mix both batches of the ingredients together, stirring them until a nice and consistent dough ball is formed. Next separate the dough ball into two pieces, then roll out each piece into a flat ten inch square. Cut away twelve separate rectangles out of each rolled out dough piece, then line them out on your cookie sheet. Next poke each cracker several times with a fork. Lastly you will want to brush the uncooked crackers with the remaining egg white, then sprinkle the natural turbinado sugar all over the top of them. Let the tasty graham crackers bake for about twelve minutes, or until they are golden and crisp. Serve them warm with a cold glass of milk. We hope you liked this great recipe.
