Peanut Butter Graham Crackers

Graham cracker squares

You may be thinking to yourself, "Why isn't Naomi / Cantaloupe Alone posting more recipes." Well fair reader I am recently acutely aware of what I am eating (read post Christmas cookie detoxing still) and its pretty boring. Lentils, black beans, and chickpeas and the vegetables is about it. This week I needed a break from my high fiber, carb-light kitchen. I needed a light snack. Crispy and a little sweet, not a full on cookie, but you know something. Graham crackers are also the base of about a hundred and one other delicious snacks too which could include: nutella and banana, a bit of apricot jam and sharp cheese, apples and more peanut butter, cream cheese and a sprinkle of something sweet. Can you imagine being the proud baker who shows up to a camping trip with homemade graham crackers for s'mores! You may not ever live that one down.

These graham crackers are pretty good. I looked around and found this recipe from Serious Eats, not the most traditional, the most exciting. Peanut butter and maple syrup are two ingredients I am happy to welcome to my pantry. Replace butter with oil and you will have a vegan snack. Simply amazing. I glanced at Smitten Kitchen's graham cracker recipe and was inspired by the shape and thickness. Warning: thick graham crackers are not crackers. They will not be crispy. They will have an nice soft chewy like a ginger bread cookie, and fall closer to the biscuit category. Keep them thin, you'll roll more crackers out of the batch anyways.

Peanut Butter Graham Crackers
1 stick of butter or 1/2 cup canola oil for vegan backing

1/2 cup sugar
1 tsp molasses
1/4 cup grade b maple syrup
1 tsp baking soda
1 tsp kosher salt
2 tsp vanilla
1/4 cup peanut butter
3 1/4 cups whole wheat flour (I used KAF's White Whole Wheat Flour*)
1/2 cup water

Mix butter or oil and sugar in the bowl of a standing mixer for 4 minutes until well combine. Scrap bowl and turn speed up to high. Beat until light and fluffy about 3-4 more minutes. Add molasses, maple syrup, baking powder, salt, baking soda, vanilla, and peanut butter. Mix for another 2 minutes until fully combine. Scrape the bowl once or twice as needed. Add flour and water in 3 alternating additions until a sticky ball forms. Cover dough and allow to rest over night in the refrigerator.

Sticky and thick dough, not like any other dough I usually work with

When you're ready to bake turn preheat the oven to 325 degrees. Roll the dough out on a floured board, trying to make a rectangle. You will want to slide your hand underneath every now and then to make sure the dough isn't sticking to the table. Add more flour if it is. Roll dough 1/8 inch thick.

Square off the dough. I am making square crackers, so I made a square. A rectangle is fine if you plan to go more traditional shape. With a ruler mark off every 2 inches, making an indentation. I used my bench scraper, but a pizza cutter or fluted (zig zag) pastry cutter work much better. The scraps can be made into smaller crackers. With the help of your ruler cut out your graham crackers. Transfer to an ungreased cookie sheet leaving about a quarter to half inch in between. Dot the crackers with a fork or bamboo skewer to make a nice decorative pattern. I don't know if this is fully necessary as it is with other crackers, but it makes them much more recognizable so just do it. Bake for 25-30 minutes until bottoms are browning. Allow to cool on racks. They won't become crunch until they are fully cooled about 30 minutes.

Makes 2-3 peanut butter graham dozen crackers.


* I still have no idea what unbleached white whole wheat flour actually is. How is it white if it's not bleached? Anyways its makes good crackers, pancakes, and bread. King Arthur Flour I really love all your products!! I'm not even being paid to say this, I promise.