From s’mores to pie crusts, these homemade Einkorn Graham crackers help make delicious desserts and after-school snacks.
We go camping as a family several times throughout the year, and of course, we have to have s’mores to accompany our campfires. I have struggled to find gluten-free Graham crackers that tasted good and didn’t crumble apart into a million little pieces.
Since I couldn’t find any store bought gluten-free Graham crackers that I enjoyed, I realized I should figure out how to make them at home.
This is one of those foods that you never realize how easy it is to make until you try it. These crackers are ready in 30 minutes. Not only do they make the whole house smell good while baking with the added cinnamon and honey, but they taste great and don’t crumble apart.
We use Einkorn all-purpose flour when we don’t ferment something with sourdough. Einkorn is an ancient grain that hasn’t changed like modern wheat, so it has less gluten and is easier to digest. Plus, the buttery flavor of Einkorn is delicious!
If you’re interested in trying Einkorn, it can be used in any recipe. Just add a bit more flour than what a standard all-purpose flour calls for. Einkorn flour also lends itself really well to biscuits. Here is my Einkorn biscuit recipe.
Einkorn Graham Cracker Ingredients:
3 cups of Einkorn all-purpose flour
8 tbs melted butter
1/2 tsp salt
2 tsp cinnamon
1 tsp baking soda
1/3 cup honey
2 tsp vanilla
Einkorn Graham Cracker Recipe:
Preheat the oven to 325F. Begin melting butter in a pan on the stove top. In a kitchen mixer with a paddle attachment, add the dry ingredients: flour, salt, cinnamon, and baking soda. Mix well.
Then add the honey, vanilla, and melted butter. Mix well. The mixture will be crumbly but will come together when pressed and formed into a ball.
Press dough into a ball and place between two sheets of parchment paper. Press down and spread out the dough and roll the dough between the paper. You are making a uniform thin sheet of dough about 1/8 of an inch thick.
Once the dough is in the shape of a rectangle and even thickness, use a pizza cutter to cut the shape of the crackers. I made my crackers about 3 inches by 3 inches in size. You could cut them to any shape and size that you want.
Use a fork to poke holes in the cracker. I used a fork to poke several sets of holes in each cracker.
Carefully lift and place each cracker on a parchment lined baking sheet so that none of the crackers are touching each other. Then bake for 15 to 18 minutes until they are light brown.
Some of my crackers weren’t evenly rolled and were a bit thinner. So I removed those crackers from the oven a minute or two early and let the rest of the crackers continue to cook for the full time.
When they are done baking and a lovely golden color, let them cool on the baking sheet. Once fully cooled, place in an air-tight container for storage.
I hope you enjoy these honey cinnamon Einkorn Graham crackers as much as we do! Follow along @homesteadonlakeside for more homemade family inspiration and recipes.
Einkorn Graham Crackers
Ingredients
- 3 Cups Einkorn all-purpose flour
- 1/3 Cup Honey
- 1/2 Tsp salt
- 1 Tsp Baking soda
- 2 Tsp Vanilla
- 8 Tbs melted butter
- 2 Tsp cinnamon
Instructions
- Preheat the oven to 325F. Begin melting butter in a pan on the stove top. In a kitchen mixer with a paddle attachment, add the dry ingredients: flour, salt, cinnamon, and baking soda. Mix well.
- Then add the honey, vanilla, and melted butter. Mix well. The mixture will be crumbly but will come together when pressed and formed into a ball.
- Press dough into a ball and place between two sheets of parchment paper. Press down and spread out the dough and roll the dough between the paper. You are making a uniform thin sheet of dough about 1/8 of an inch thick.
- Once the dough is in the shape of a rectangle and even thickness, use a pizza cutter to cut the shape of the crackers. I made my crackers about 3 inches by 3 inches in size. You could cut them to any shape and size that you want.
- Use a fork to poke holes in the cracker. I used a fork to poke several sets of holes in each cracker.
- Carefully lift and place each cracker on a parchment lined baking sheet so that none of the crackers are touching each other. Then bake for 15 to 18 minutes until they are light brown.
- When they are done baking and a lovely golden color, let them cool on the baking sheet. Once fully cooled, place in an air-tight container for storage.
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