I originally started developing this recipe as a crunchy cereal replacement, since Einkorn flour cereal is not yet available. It was delicious, but I kept thinking it would be a great graham cracker recipe!
And I was right!
They are the perfect replacement for store bought graham crackers! You can make them with all organic ingredients if you want. We use einkorn flour in ours, but you can use any wheat flour!
Homemade Graham Crackers
When I finally got around to making these easy homemade graham crackers, I was kicking myself for not making them sooner! They seriously taste like the best, freshest (is that a word) graham crackers you've ever had!
Since creating this recipe, we have used these einkorn graham crackers for s'mores, graham cracker crusts for cheesecakes, and of course to eat plain! So delicious!
How to Make Graham Cracker Crust
If you love making cheesecakes, or no-bake pies, this graham cracker recipe is perfect for a delicious, tender, and healthy graham cracker crust!
In a food processor, pulse graham crackers into crumbs - you'll need 3 cups of crumbs.
Combine crumbs with 1/2 cup white sugar and 3 tablespoons melted butter. Mix until well combined.
Press mixture into a parchment paper lined spring form pan. Bake at 375°F (190°C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.
How to Store Homemade Graham Crackers
You can store your homemade graham cracker goodness in an air tight container for about 3 months (longer if you use a silica pack in the container!).
You can also freeze them for use much later on. We had some in the freezer for over a year that still tasted amazing when we pulled them out!
Homemade Graham Crackers
- 1/8 cup granulated sugar
- 3/4 teaspoons cinnamon
- Preheat the oven to 350° F and line two baking sheets with parchment paper.
- In the bowl of an electric mixer, combine the Einkorn flour, baking soda, and cinnamon. Next, add in butter, brown sugar, sugar, vanilla, and honey. Process until the dough looks like small peas, then add the milk and process until a dough ball forms.
- Dump the dough out onto a well floured counter. Divide the dough into two balls.
- Working with one piece of dough at a time, roll the dough as thin as you can, no thicker than 1/4-inch thick, but preferably an 1/8-inch thick (about the thickness of a quarter).
- With a pastry cutter, pizza cutter, or very sharp knife – cut into 3x5 inch pieces and pierce each square with a fork several times.
- Sprinkle cinnamon and sugar over the top of the dough. You may need to use your hands to even out the coverage.
- Use a very thin spatula and pick up the pieces and place them on the prepared baking sheets. (They can be very close, as the dough doesn't spread much while baking.)
- Repeat with the remaining dough until all the dough has been used.
- Bake for 9 to 13 minutes or until lightly golden brown on top (watch closely). Allow to cool completely and store in an airtight container.