Graham cracker is a delicious cracker. And a wholesome one. Today you can make your own with honey as the sweetness. For an anti-inflammatory diet, honey is a great sweet substitute.
And for my eczema-free skin, with honey I’ve found no negative effect to put rage to the skin. But try for yourself to see how that works.
Unlike other sweet sources that can quickly show up as finger redness, honey is soothing and moisturizing.
Now I know what that means and I intentionally don’t tip-the-scales. And whatever your reasons for low-sugar recipes, I applaud you.
It’s a good preventative move. And you get a sweet bite something-something. The honey goodness is bee-utiful. 🍯
I recommend wildflower honey that has a slightly floral taste and when you find one that has the right sweet blend, you’ll be buzzing around yourself. 🐝
And as options, you choose whether you want a higher pile bread cracker or more of a traditional cracker about 1/8″. For the cracker (more of a crunch) vibe, omit the baking soda. And for the bread-like cracker like these, roll them thicker (about 1/4″).
Either way will be a sweet cracker. No nuts… well unless that pleases you. I think the honey tops and drizzle is decadent.
If you like these ingredients, you can make homemade fig bars with a few simple tweaks and same recipe mixing bowl.
Graham Cracker - Low-Sugar
Ingredients
- 2 cups whole wheat flour (or combo with gluten-free flours)
- 1 Tbsp butter, melted
- 1 Tbsp coconut oil, melted
- 1 egg white
- 2 tsp raw honey (wildflower honey recommended)
- 1 tsp baking soda (optional)
- 1/4 tsp salt
- 1 tsp cinnamon spice
Instructions
- Combine ingredients until you get a stiff dough that doesn't break. Add additional egg white if needed.
- Wrap in plastic and refrigerate for a few hours or overnight.
- Roll out dough to about 1/8" and cut into rectangles. Add dimples (docking holes) with a toothpick or skewer. You can also make a bread-like graham cracker by rolling dough thicker (about 1/4").
- Bake at 350°F/180°C for about 20 minutes (or until edges brown). For a more crunchy graham cracker, bake for additional time on lower temperatures. like 250°F/120°C.