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Homemade Multigrain Graham Crackers

From a recipe by Cat Morrow of legacyacresme.blogspot.com

A cracker or a cookie – both work!

Ingredients

Cat Morrow states that she prefers using a mixture of whole, local, fresh grains - the ones she suggest go well with molasses and honey to create a cracker with a classic New England flavor

Dry Ingredients
3 cups whole grain flour - 1 cup of Maine Grains Whole Wheat Flour and 1 cup Maine Grains Spelt Flourand 1/2 cup each of Maine Grains Corn Flour and Maine Grains Rye Flour
3/4 cup sugar or honey
1/3 cup brown sugar
1 tbsp cinnamon
1 tsp ginger, ground (optional)
1 tsp baking soda
1 tsp sea salt

8 tbsp/4 oz butter, cold and cut into pea sized pieces

Wet Ingredients
1/3 cup molasses, honey or maple syrup
1 egg
4-8 tbsp whole milk, OJ, water or wheys

instructions

  1. In a large bowl combine all of your dry ingredients with the butter – use two forks or a pastry cutter or your hands. Or use a stand mixer – turn it on and off blending the pea sized butter looks blended in.
  2. Add the egg and molasses and mix to combine.
  3. Add the water, milk or other liquid, only as needed, till the dough starts to ball up.
  4. Once the mixture is combined divide into two – form into logs or rectangle/ square. Wrap both in plastic. Allow to chill in fridge for at least one hour, or overnight (preferred).
  5. Preheat oven to 350 when ready to bake.
  6. Slightly flour a work surface or use a silicone mat. Roll out one piece of dough at a time into a 1/8″ thickness. Use a sharp knife, or pizza cutter, to trim edge to form a large rectangle.
  7. Lay out dough onto a baking tray. Make a cracker grid, about 4″ square for each cracker, by gently pressing the backside of a butter knife into the dough to create indentation lines. prick each square with a fork. Sprinkle with cinnamon and sugar mix if desired. 
  8. Repeat with the second dough or freeze up to 2 months.
  9. Bake 18-20 minutes for a cracker texture. Allow to cool fully before breaking apart on the indentation lines. Use a fork to separate any still stuck together.
    Cat Morrow Whole Grain Graham Crackers

notes

Course: Breakfast, Snack, Dessert with ice cream or s’mores!

Cuisine: Classic New England