Discard Graham Crackers

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Recipe By Healthy Roots DIY
Buttery homemade graham crackers bake into crisp golden crackers with a warm honey and brown sugar sweetness. Cinnamon and vanilla add the familiar rich flavor of a classic graham cracker while sourdough discard adds extra depth. Making them completely from scratch avoids the preservatives, artificial flavors, and unnecessary additives commonly found in packaged graham crackers. Simple pantry ingredients also give you complete control over what goes into every batch.
24 Graham Crackers
15 mins
15 mins
30 mins

Equipment

Large Mixing Bowl
Hand Mixer or Stand Mixer
Dry Measuring Cups
Liquid Measuring Cup
Measuring Spoons
Rolling Pin
Baking Sheet
Unbleached Parchment Paper
Pizza Cutter
Fork
Fine Mesh Strainer
Stainless Steel Cooling Rack

Ingredients

\1 Stick of Butter, Room Temperature
\1/2 Cup of Sourdough Discard, Room Temperature
\1/2 Cup of Brown Sugar
\1/4 Cup of Raw Honey
\1 Teaspoon of Vanilla Extract or Vanilla Bean Paste
\1 1/2 Cups of Whole Wheat Flour
\3/4 Cup of All-Purpose Flour
\1 Teaspoon of Ground Cinnamon
\1 Teaspoon of Baking Soda
\1/2 Teaspoon of Salt

Instructions

  1. Measure the ½ cup sourdough discard and set it out with the 1 stick butter for 30 minutes to come to room temperature.
  2. Preheat the oven to 350°F and line 2 stainless steel baking sheets with unbleached parchment paper.
  3. Add the butter and brown sugar to a large mixing bowl and beat until creamy and evenly combined.
  4. Add the sourdough discard, honey, and vanilla bean paste and mix until smooth.
  5. Sift in the whole wheat flour, all purpose flour, cinnamon, baking soda, and salt.
  6. Mix just until a thick dough forms.
  7. Divide the dough into 2 equal portions.
  8. Place one portion of dough between 2 sheets of unbleached parchment paper and roll it to ⅛ inch thick. Repeat with the second portion.
  9. Cut the rolled dough into equal graham cracker sized rectangles and add to the baking sheets.
  10. Poke holes with a fork.
  11. Bake for 12 to 15 minutes until lightly golden around the edges and baked through the centers.
  12. Transfer the graham crackers to a cooling rack and allow them to cool completely so they become crisp.

Notes

Roll the dough immediately after mixing while the butter remains easy to work with Keep the dough between parchment paper while rolling to prevent sticking Roll each portion evenly to ⅛ inch thick so the crackers bake at the same rate Cool the graham crackers completely before storing so they remain crisp Phase: Luteal Phase- Satisfying carbohydrates paired with butter make these homemade graham crackers especially fitting for the increased energy needs and comfort food cravings common during the luteal phase Season: All Seasons- Honey, cinnamon, and vanilla create a classic graham cracker flavor that works throughout the year Storage: Store completely cooled graham crackers in an airtight glass container at room temperature for up to 1 week.

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