Homemade Graham Crackers

Road trips. I can't seem to decide if I love or hate them. We just went on one with my two kiddos and my parents a couple of weeks ago. I still can't decide if I love them or not. I do love to travel and spend time with the family though.

In preparation for this road trip I made lots of travel snacks. I loaded up on homemade fruit leather, dried fruit, oatmeal raisin cookies, granola bars, roasted chickpeas, and these graham crackers. When I procrastinate cleaning or packing or anything really, I bake. So we had lots of snacks. I had lots more that I wanted to make but the house wasn't going to clean itself.

These were the favorite by far of all the snacks. My mom even asked for the recipe after we got home and that's a big deal. You'll love them too, I know it. They are far more flavorful than store bought graham crackers and better for you. The taste is pretty close to gingersnaps, without the ginger. Does that make any sense? It did to me.

Homemade Graham Crackers

1/2 cup whole wheat flour
1 cup all purpose flour

1 cup wheat bran
1/2 cup brown sugar, packed
1/2 tsp salt
1 tsp cinnamon
1 tsp baking soda
1/2 cup butter, chilled & cubed
1/4 cup honey or molasses
1/4 cup water

Preheat oven to 350 degrees. In a food processor combine flours, wheat bran, sugar, salt, cinnamon and baking soda. Add cubed and chilled butter to the mix and pulse until it resembles coarse meal. Add honey/molasses and water and continue to mix until it all combines. Place dough in the fridge for two hours.(Clean house during this time.) Flour work surface and rolling pin or spray with cooking spray. Roll dough out until 1/4 inch thick. Cut into shapes. Place cookies on a baking mat or parchment lined baking sheet and bake for 15 minutes. Cool and serve.

To Freeze: After cutting cookies, place the cut out cookie shapes on a baking sheet and freeze for 20 minutes. Remove, place in a Ziploc bag, label and freeze for up to 4 months. When ready to bake, add 1-2 minutes cooking time. You can also freeze the cookies after you have baked them.

Adapted from Weelicious