Peanutbutter "Graham" Crackers

Here is a delicious Graham Cracker recipe from Rodale's Basic Natural Food Cookbook, paraphrased the directions. (This is a cook book no whole foods kitchen should be without!). Much to my surprise it doesn't have any graham flour in it. Mine came out peanut-buttery (that is likely because I "eyeballed" my wet measurements). But make no mistake they were still quite tasty. I am looking forward to fiddling with this recipe by using maple syrup in place of honey and other nut butters in place of the peanut. I also happened to use ww pastry flour in this batch, since I had it to use up. A red wheat, might give you a little drier dough which might be easier to roll out. (Just some thoughts.)

3T honey
2T molasses
1/4C peanut butter
1/4C butter
1/2C buttermilk
1tsp vanilla
2 1/4C wheat flour
1/2tsp baking powder
1/2 tsp baking soda

• In measuring cup combine buttermilk and vanilla and set aside.


• In small bowl combine all dry ingredients and set aside.


• In a medium size bowl mix the first 4 ingred. until smooth.


• Add the wet and dry ingredients to the butter mixture, alternating one after the other until combined - in 2-3 cycles.


• Let dough rest while you preheat the oven @400 degrees F


• Lightly oil cookie sheet , then press and roll dough onto sheet very thinly, about 1/16th of an inch. (This takes two average size cookie sheets.) The dough is wet and thick. If it is too sticky to handle just lightly sprinkle flour on top as you roll/press it.


• Poke holes over all of it with the tines of a fork (this keeps it from bubbling up), and score your dough. (A pizza wheel works very nice for that or a sharp straight edge knife will do.)

Bake for 6-8 minutes or until lightly browned. Let cool and cut the crackers on the score lines, store in air tight container.

They are great for snacking, very tasty IN milk - like cereal and can be used in recipes for crusts or toppings. Enjoy!